Traditional Caprese Salad Recipes

THE BEST CAPRESE SALAD

Steps:

• Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

CAPRESE SALAD

Steps:

• Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

CAPRESE SALAD

Steps:

• Toss together the mozzarella, cherry tomatoes, basil, and olive oil in a large bowl. Season with salt and pepper.

CAPRESE SALAD

Steps:

• Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.
• When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
• Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
• You need this in your life. Make it today my friends.

SIMPLE CAPRESE SALAD

Steps:

• Cut roasted red peppers into 16 large pieces. Starting at the edge of a serving platter, place a slice of tomato, a basil leaf, a slice of mozzarella cheese, a piece of roasted pepper, and another basil leaf. Continue in that pattern, forming a spiral from the outside in, until all the ingredients have been arranged; salad should end in the center of the platter. Drizzle the salad with olive oil and sprinkle with black pepper and black olives.

CAPRESE SALAD

Steps:

• Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

CLASSIC CAPRESE SALAD

Steps:

• While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.
• Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.
• On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.

CAPRESE SALAD RECIPE BY TASTY

Steps:

• On a plate, shingle the tomato and mozzarella slices so that they're alternating and overlapping slightly.
• Drizzle the olive oil and balsamic vinegar and sprinkle the salt and pepper over the tomatoes and mozzarella. Top with basil.
• Enjoy!

STONE FRUIT CAPRESE

Steps:

• Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright - like the greatest stone fruit you've eaten.
• Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.

TRADITIONAL CAPRESE SALAD

Steps:

• Slice tomatoes and mozzarella cheese to 1/4" thick slices.
• Place tomatoes and mozzarella alternately in a pattern around the perimeter of a small serving dish. Alternatively, for single serving dishes, place the mozzarella slices on top of the tomato slices, arranging for 8 servings (arrange for four servings, if using it as a main dish).
• Sprinkle the the salad sparsely with the olive oil.
• Sprinkle the salad lightly (or to taste) with the salt and ground black pepper.
• Place whole (or torn) basil leaves on top of the tomatoes and mozzarella, using pieces that roughly match the size of the tomato and mozzarella slices.
• Serve immediately.
• Note: do NOT allow the tomatoes and mozzarella sit in the oil for more than a short few minutes. The oil will just soak into the tomato and mozzarella and ruin the flavor. The oil is intended to be a garnish, and not a primary flavor in the dish.