Caprese Salad is one of my favorite salads. It’s quick and easy to make, and it can be served as a side salad, antipasti, or entrée. I love to make this dish in the summer when it’s hot. I like to eat light and make the most of garden fresh ingredients.
I usually start with about 4 ripe Campari tomatoes (these are small round tomatoes), 6 large fresh basil leaves, and fresh mozzarella. I like to slice the tomatoes and mozzarella about a 1/4-inch thick. Some brands of mozzarella are already sliced in thick even slices. You can tear up the basil and sprinkle it over the tomatoes, or you can place smaller leaves between each tomato-mozzarella pair. I usually roll my basil leaves and slice them in thin ribbon strands.
A sprinkle of salt and pepper is all that’s needed to season this dish. The best part, I think, is the extra virgin olive oil drizzled over the fresh tomatoes and basil ribbons. It showcases the freshness of summer.
- 4 ripe Campari tomatoes
- 6 large basil leaves
- 8 ounces fresh mozzarella
- ¼ cup extra virgin olive oil
- salt and pepper
- Slice tomatoes and mozzarella in ¼-inch slices. Place a slice of tomato on top of each cheese slice.
- Chop or tear up basil and sprinkle over tomatoes. Lightly sprinkle salt and pepper over tomatoes. Drizzle oil over the Caprese.