Italian
Insalata Caprese
A classic salad from Capri made with ripe tomatoes, fresh mozzarella di bufala, basil, and good extra-virgin olive oil. Serve it at room temperature so the milkiness of the cheese and the sweetness of the tomatoes come through.
Watch it madeNatashas Kitchen · 4:43
Ingredients
- Ripe tomatoes300g
- Mozzarella di bufala250g
- Fresh basil leaves10 to 12
- Extra-virgin olive oil2 tbsp
- Fine sea saltto taste
Method
- Take the mozzarella out of its liquid and let it sit at room temperature for about 10 minutes, then pat it gently dry.
- Slice the tomatoes into thick rounds, discarding any tough core.
- Slice the mozzarella into rounds similar in thickness to the tomatoes.
- Arrange the tomato and mozzarella slices on a serving plate, alternating them slightly overlapping.
- Season the tomatoes and mozzarella lightly with fine sea salt.
- Scatter the fresh basil leaves over the salad, leaving small leaves whole and tearing larger ones by hand.
- Drizzle generously with extra-virgin olive oil and serve immediately at room temperature.
Common questions
Can I substitute regular mozzarella for mozzarella di bufala in Caprese salad?
Yes. Fresh whole-milk mozzarella is the closest substitute and will still taste good. It is milder and less creamy than buffalo mozzarella, so choose the freshest ball you can find and let it drain and warm slightly before serving.
How far ahead can I make Insalata Caprese?
It is best assembled right before serving, ideally within 10 minutes. You can slice the tomatoes and cheese a little ahead, but keep them separate and refrigerated. Add salt, basil, and olive oil only at the last moment.
What are the most common mistakes when making Caprese salad?
Using cold cheese, underripe tomatoes, or watery mozzarella are the biggest problems. Also avoid oversalting, which can draw out too much liquid, and don’t dress it too early or the tomatoes will become soggy.
How should I store leftovers of Caprese salad?
Store leftovers in an airtight container in the refrigerator for up to 1 day, but expect some liquid to collect and the basil to darken. Let it sit briefly at room temperature before eating, and drain off excess liquid if needed.
What is the best way to serve Caprese salad?
Serve it on a flat platter at room temperature, not chilled. Use ripe tomatoes, a good extra-virgin olive oil, and finish with basil just before serving. It pairs well with crusty bread as a starter or light lunch.