Caprese Salad
A classic for a reason, and one of my favourite things to eat in summer. Since the recipe is very simple with just a few ingredients, using the best quality you can find will really make all the difference.
Serves: 2
Cost: $8,50 (approx.)
Time: 5 minutes
Ingredients
1 large, ripe tomato
1 ball of fresh mozzarella cheese
A handful of fresh basil leaves
Extra virgin olive oil
Salt (preferably flaky sea salt)
Method
Slice the tomato and the mozzarella into even rounds, about 3-4mm thick.
On a serving plate, arrange the slices in an overlapping circular pattern, alternating tomato and mozzarella.
Drizzle generously with your best extra virgin olive oil.
Season with a good pinch of flaky sea salt just before serving.
Tear the fresh basil leaves over the top.
Tips
Quality is key: The better your tomato, mozzarella, and olive oil, the better your salad will be. Look for ripe, in-season tomatoes and fresh mozzarella (not the low-moisture, pre-grated kind).
Serve immediately: Assemble just before eating so the tomato doesn’t make the plate watery and the basil stays fresh.
Variation: Add a drizzle of balsamic glaze or reduction for a touch of sweetness and acidity.
Make it a meal: Serve with crusty bread to mop up the delicious juices and oil.
