Caprese Salad recipe 

Caprese Salad incorporates Italian flag colors and is one of the easiest, tastiest, and prettiest salads. Fresh mozzarella, scarlet tomatoes, emerald basil, olive oil, and salt are all you need for this summer salad.

Ingredient

– 2 (8 ounce ) balls whole milk mozzarella in brine – 2 pounds ripe salad or heirloom tomatoe – Fine sea salt – 1 handful basil leave – 3 tablespoons best-quality extra-virgin olive oil – Freshly ground black pepper – Flaky sea salt (optional)

Direction

After draining the mozzarella balls for 15 minutes on a clean towel or paper towels, slice them into ¼-inch thick slices. 

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Slice tomato stems using a serrated knife. Slice tomatoes to ⅜-inch thickness, somewhat thicker than mozzarella.  

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You need 12 slices, except the ends (discard or munch on them!). Sprinkle fine sea salt on the slices on the cutting board. 

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Spread tomatoes and mozzarella on a serving platter, overlapping slightly. Put basil leaves between the slices and sprinkle more on top. 

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Pour olive oil over the salad and crush black pepper. Rest the salad for 5–10 minutes. Optional: sprinkle flaky sea salt on top before serving. Serve now. 

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also see

also see

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