Tomatoes
Buffalo mozzarella
Basil
Extra virgin olive oil
Sea salt
Cracked black pepper
6 to 8
1 Large
1 Bunch
40ml
Pinch
Pinch
METHOD
- Slice tomatoes half a cm thick, for smaller tomatoes, cut in half or into 1/4s.
- Slice buffalo mozzarella into half-centimetre discs.
- Arrange tomato slices and mozzarella on a plate, drizzle with olive oil, and season with salt and pepper.
- Garnish with basil leaves.
About this recipe
Caprese salad (or insalata caprese) originates from the island of Capri off the coast of Naples, and the name literally translates to “salad of Capri.” It’s traditionally made with just tomatoes, mozzarella, basil and olive oil, and the quality of those four ingredients is the entire recipe. There’s nowhere to hide.
Buffalo mozzarella makes a real difference here. It’s softer, creamier and tangier than regular mozzarella, and the way it melts slightly against a ripe, room-temperature tomato is what makes a caprese a caprese. You’ll find it in the Deli section at LaManna, along with a great selection of extra virgin olive oils in Grocery.
This works beautifully as a starter before a pasta dish like our Vodka Pasta or Spaghetti alla Puttanesca, or alongside something from the barbecue like our Porchetta. For a bigger Italian spread, add a bowl of Italian Wedding Soup and some crusty bread, and you’ve got a full meal without turning the oven on.
Browse more Italian recipes on our Recipes page.
What is a caprese salad?
A true Caprese salad is made with just a few high-quality ingredients. Ripe tomatoes, fresh mozzarella, fragrant basil, and a drizzle of extra-virgin olive oil. That’s it! Simplicity is what makes it so good.
What is the best mozzarella for caprese salad?
Buffalo mozzarella is the traditional choice and gives the best result. It’s softer, creamier and has a slightly tangy flavour that pairs perfectly with sweet, ripe tomatoes. Regular fresh mozzarella (fior di latte) works too, but buffalo has more richness and character.
Does caprese salad have a dressing?
A traditional caprese doesn’t use a dressing. The olive oil and the natural juices from the tomatoes and mozzarella create their own liquid as they sit together. If you want a little extra, a drizzle of balsamic glaze or a squeeze of lemon adds brightness without overpowering the ingredients. Season with good sea salt and cracked black pepper.
What tomatoes are best for caprese salad?
Ripe, in-season tomatoes make the biggest difference. Heirloom, truss or ox heart varieties all work well. Look for tomatoes that smell like tomatoes and give slightly when you press them. Let the tomatoes come to room temperature before serving for the best flavour.
Can you make caprese salad ahead of time?
You can slice everything ahead of time, but assemble just before serving. The salt draws moisture out of the tomatoes and the mozzarella softens as it sits, so a pre-assembled caprese can get watery. If you need to prep in advance, keep the components separate in the fridge and plate up at the last minute.
