Caprese Salad

Named for the island of Capri, this Italian classic mirrors the flag in ripe tomatoes, milky mozzarella, and fresh basil. A drizzle of olive oil and flaky salt keep the no-cook plate pure and bright.

Serves 4

Estimate for one serving

• 280 cal
• 12.5g protein
• 8g carbs
• 21g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 4 medium (about 1.5 lb total) fresh ripe tomatoes
• 8 oz fresh mozzarella cheese
• 20-24 leaves fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 1.5 tbsp balsamic vinegar
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. 1Wash the tomatoes and basil leaves under cool running water and pat dry with paper towels.
2. 2Slice the tomatoes into 1/4-inch thick rounds (about 6-per tomato).
3. 3Slice the fresh mozzarella into 1/4-inch thick rounds to match the tomato slices.
4. 4On a large serving platter or 4 individual plates, arrange the tomato and mozzarella slices alternately in a single layer, slightly overlapping each other.
5. 5Tuck fresh basil leaves between the tomato and mozzarella slices.
6. 6Drizzle the extra-virgin olive oil evenly over the arranged salad.
7. 7Drizzle the balsamic vinegar over the top.
8. 8Sprinkle with flaky sea salt and freshly ground black pepper to taste.
9. 9Let the salad sit at room temperature for 5-10 minutes to allow flavors to meld before serving.
10. 10Serve immediately as a light lunch or side dish.