Caprese Salad Recipe
Traditional Caprese Salad Recipe made with alternating slices of juicy, ripe tomatoes, creamy mozzarella, fresh basil leaves, and olive oil.
Servings: 4 as an appetizer
Slice the tomatoes and mozzarella. Use a sharp knife to cut the tomatoes into slices approximately ¼" thick. Apply the same method to the mozzarella cheese, cutting it into slices approximately ¼-½" thick.
Arrange. Arrange the sliced tomatoes and mozzarella onto over large serving platter or two smaller serving plates so that the tomatoes and the mozzarella alternate.
Garnish, drizzle, and serve. Tuck a fresh basil leaf between each layer of tomato and mozzarella, drizzle with olive oil, and sprinkle with salt and pepper, to taste. Enjoy!
- I recommend using a full-fat mozzarella. Ideally fresh or one that is packed in water as it will retain more moisture and creamyness.
- Allow your caprese salad to rest, covered, for 20-30 minutes before serving. This fives the tomatoes time to release some of their juices and their flavors to meld.
Calories: 363kcal | Carbohydrates: 7g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 717mg | Potassium: 387mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1949IU | Vitamin C: 17mg | Calcium: 590mg | Iron: 1mg