This salad comes from the incredibly beautiful island of Capri, in the Bay of Napoli in Italy. The people of Capri adopted this classic tri-color combination of tomato, mozzarella and basil and called it their own. Make sure to always use the freshest ingredients possible, and this salad's flavors will burst in your mouth.
Yield: 4 Servings Ready in 10 minutes
35 people trying soon
|3 tablespoonFresh lemon juice; (from about 1/2 lemon)|
|1/2 teaspoonSalt; , plus more to taste|
|1/4 teaspoonFreshly ground black pepper; , plus more to taste|
|3 tablespoonExtra Virgin Olive Oil|
|1 1/4 poundsAssorted tomatoes; , such as vine-ripened, plum, cherry, grape, heirloom|
|6 ouncesFresh mozzarella cheese; , drained and sliced|
|2 tablespoonThinly sliced fresh basil leaves|
Caprese Salad Preparation
Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
Cut the regular tomatoes into 1/4-inch-thick slices, and the plum tomatoes into wedges. Cut the cherry, grape and teardrop tomatoes in half. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.
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Caprese Salad Reviews
[I posted this recipe.]
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