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Insalata Caprese
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Mozzarella and Tomato Salad

4 tomatoes - about 1 lb (450 gr), not too ripe
1/2 lb (220 gr) Italian fresh mozzarella cheese
8 basil leaves
sea salt
freshly crushed black pepper from the mill
3 - 4 tablespoons extra-virgin olive oil

Slice tomatoes and mozzarella 1/4” (5 mm) thick. Eliminate water and seeds from tomatoes if necessary. Alternate tomato and cheese slices in a plate.

Season with salt and pepper and top with the olive oil.

Break the basil leaves in 2 - 3 pieces with your hands and place on top of the tomatoes.

Ahhh! What is more refreshing and light for a summer lunch than a Caprese salad of fresh mozzarella, ripe tomatoes, and tender basil leaves.

Printer friendly recipe

This salad deserves the best of the extra-virgin olive oils. This is the moment to use that special bottle of extra-virgin you reserved for the special occasions.
It’s a simple and tasty salad with the colors of the Italian flag.