Caprese salad. Drizzled with olive oil and balsamic vinegar, slices of tomato and fresh mozzarella lay on a bed of baby spinach in this greener version of a classic Caprese salad. Garnished with chopped fresh basil, the bright and simple flavors of summer are shown off in this colorful and elegant dish. This light, fresh salad is made with fresh mozzarella, cherry tomatoes, and fresh basil.
Thick slices of tomato and mozzarella, flavored with fresh basil leaves, olive oil, and a beautiful balsamic reduction.
Extra-virgin olive oil, for drizzling Directions.
Arrange the tomatoes, cheese and basil on a serving platter.
You can have Caprese salad using 5 ingredients and 2 steps. Here is how you cook it.
Ingredients of Caprese salad
- It's 1 of large vine-ripened tomato.
- It's 1 of large ball of fresh mozzarella.
- It's Handful of basil leaves.
- It's of Oregano, salt and pepper.
- Prepare of evoo.
Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper. Insalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. So I make my Caprese Salad with a vinaigrette for the main dressing then drizzle it with a balsamic glaze for an extra burst burst of flavour just before serving.
Caprese salad step by step
- Slice tomato and cheese, up to 5mm thick and layer alternately on plate with basil.
- Season with oregano, s&p then drizzle over olive oil and serve.
A classic Italian Caprese Salad recipe made with fresh mozzarella, tomato, basil, and a simple caprese dressing. I love this Caprese Salad because it can be served as a side dish or appetizer, it's made with fresh ingredients, and it has zero cook time! This is also a quality I appreciate about these Mini Cheese Ball Bites and this Bleu Cheese Wedge Salad. The Best Tomatoes for Caprese Salad The great thing about making a caprese in the summertime is that pretty much any tomato you use will taste great. I personally prefer larger varieties of tomatoes, which, when sliced, end up being similarly sized to the sliced mozzarella.