Classic Caprese is Italian minimalism at its finest, where every ingredient speaks clearly: juicy summer tomatoes, tender fresh mozzarella and fragrant basil. Nothing extra — just beautiful produce and a generous drizzle of olive oil.
Ingredients
- 14 oz | 400 g mozzarella (preferably buffalo), sliced
- 1.3 lb | 600 g vine tomatoes, sliced
- 1/2 bunch basil, leaves only
- 2 tbsp | 30 ml extra virgin olive oil
- 1 tbsp | 15 ml balsamic glaze
- Sea salt
- Freshly ground black pepper
Step-by-Step Recipe
- Prepare the ingredients: slice the tomatoes and mozzarella into rounds of equal thickness, and pick the basil leaves from the stems.
- Arrange the tomato and mozzarella slices on a flat serving plate, alternating them in a circle or in a line. Tuck basil leaves between the layers.
- Drizzle generously with olive oil and a thin stream of balsamic glaze.
- Season with salt and pepper to taste and serve immediately, while the tomatoes are juicy and the cheese is at its most delicate.
Nutritional Value (per serving)
| Calories | ≈ 355 kcal |
|---|---|
| Protein | ≈ 19 g |
| Fat | ≈ 26 g |
| Carbohydrates | ≈ 11 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Choose meaty, ripe tomatoes: vine, heirloom, cherry or multicolored varieties all work beautifully and bring more flavor and visual appeal.
- Temperature matters: both the cheese and tomatoes should be at room temperature so their flavor opens up fully.
- Balsamic glaze adds a sweet-tart note and a glossy finish. For a more authentic version, you can leave it out and use only olive oil, salt and pepper.
- For extra brightness, add a pinch of chili flakes, a few drops of lemon juice or some finely grated lemon zest.
- Serving idea: it looks elegant on a large platter or on bruschetta — lightly toast slices of baguette and spoon the Caprese over the top.
FAQ
Which mozzarella gives the best flavor?
Fresh buffalo mozzarella with a delicate creamy texture is ideal. If you can’t find it, use good-quality cow’s milk mozzarella packed in brine.
Can balsamic glaze be replaced with vinegar?
Yes, but use only a little: add a few drops of good balsamic vinegar and drizzle it evenly with the olive oil.
When should tomatoes be salted so they don’t release too much juice?
Salt them just before serving so they don’t have time to release excess liquid, keeping the salad fresh and structured.