Brings back good memories of gathering berries and eating dinner with my family. Delightful served warm with ice cream. effective with both fresh and frozen fruit. You can also use black raspberries, peaches, cherries, but our current favorite is 2 cups each of fresh blackberries and peaches.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 3 large heirloom tomatoes, sliced, or to taste
- 1 (16 ounce) package fresh mozzarella cheese, sliced
- ½ cup fresh basil leaves
- 3 tablespoons extra virgin olive oil
- salt and ground black pepper to taste
Instructions
- Arrange tomatoes, mozzarella, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil, then sprinkle with salt and pepper.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 13 g |
| Sodium | 748 mg |
| Sugars | 5 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Simple classic summer favorite! Fresh basil from my garden and I do prefer a splash of basalmic vinegar to top things off yum!
Glad to see no basalmic vinegar, which according to my favorite Italian chef says is unnecessary because the tomato provides the acidic component needed. I think it tastes better that way, too.
You need to add some balsamic vinegar to make this perfect.
I added a small drizzle of a good balsamic. Total YUM!
Delicious. I am not a fan of balsamic as many are crowing about. Maybe I’ve never had the good stuff, so this was perfect as is for me. Plus I learned from the folks who actually know what they’re talking about, balsamic is not traditional on Caprese. Thanks!
I made this with Farmers Market beefsteak and yellow tomatoes. I added a little balsamic vinegar too. My husband loved it so much he asked for it again the next night. Delish!
Would have 5 stars with Balsamic Glaze drizzled over all.
I have made what must be the American version with Balsamic vinegar for many years. Delicate or not without it it would seem bland to my taste. I consider it an upgrade.
I also would add a hood balsamic vinegar and some fresh basil. Delicious
I think it’s great
Definitely agree that you have to sprinkle some balsamic on too…absolutely delicious with fresh
This is the quintessential classic Caprese salad. Great summer tomatoes, an artisanal mozzarella, fresh basil from the garden and great EVO. S&P. The incredible flavor is in the best ingredients. Nothing else needed.
How can you call this CAPRESE SALAD when you have not included Balsamic vinegar???
We topped ours with pine nuts ! and we also use balsamic
An easier way is to add Ken’s Balsamic Vinaigrette dressing. I buy the “Lite” one. Also try cherry tomatoes cut in half and mozzarella string cheese sticks cut in bite size pieces then stir in Kens Balsamic Vinaigrette dressing. Easy and so good.
I make caprese salad all the time. I add onions and red wine vinegar. I will also use different types of tomatoes..as this is a good use for all the ripe tomatoes in the garden.
Allbeit this Caprese Salad version is very good as is, Buffalo Mozzarella would add that final upgraded touch. I am born and raised in Sicily and was a chef at my uncle’s restaurant for 17 years, before marrying and moving to the U. S.. A traditional Caprese Salad is made basically as this recipe with the exception of the Buffalo Mozzarella. Regular Mozzarella is a fine sub since Buffalo can be pretty difficult to find in some areas. As for the addition of balsamic vinegar, that is not traditional whatsoever. Since being in the States, I’ve notice that many people will adjust a “Traditional” recipe, pass it on, and those that know no better believe it’s “Traditional” since that’s all they’ve known. I recommend anyone that wants to make a “Traditional” product from somewhere else, look the item up first from a Authentic source. That is the best way to get it correct and direct. Good Luck and Happy cooking!
A nice Classic Caprese Salad. Note I said, “Classic” which of course, never has Balsmic Vinegar/Glaze. The addition of Balsamic is a personal preference and should be served on the side….for those who like it, slather it on…
Great recipe! I like to add avocado and use balsamic reduction for glaze.
I never use olive oil . I always use basaltic glaze.
You need a drizzle of Good Balsamic Vinegar…or it’s NOT Caprese Salad!