One of the prettiest, tastiest, and simplest salads to create, Caprese Salad uses Italian flag colors. This gorgeous summer salad just requires fresh mozzarella, luscious red tomatoes, emerald green basil, powerful olive oil, and a touch of salt.
Ingredient
– 2 (8 ounce ) balls whole milk mozzarella in brine– 2 pounds ripe salad or heirloom tomatoe– Fine sea salt– 1 handful basil leave– 3 tablespoons best-quality extra-virgin olive oil– Freshly ground black pepper– Flaky sea salt (optional)
Direction
After draining the mozzarella balls for 15 minutes on a clean towel or paper towels, slice them into ¼-inch thick slices.
1
Slice tomato stems using a serrated knife. Slice tomatoes to ⅜-inch thickness, somewhat thicker than mozzarella.
2
You need 12 slices, except the ends (discard or munch on them!). Sprinkle fine sea salt on the slices on the cutting board.
3
Spread tomatoes and mozzarella on a serving platter, overlapping slightly. Put basil leaves between the slices and sprinkle more on top.
4
Pour olive oil over the salad and crush black pepper. Rest the salad for 5–10 minutes. Optional: sprinkle flaky sea salt on top before serving. Serve now.
5
also see
also see
Peach Salad With Arugula, Basil, And Goat Cheese recipe