Traditionally served as a starter, or appetizer, Caprese Salad is also a refreshing summertime lunch. With only a handful of ingredients, it is vital that each one is carefully selected, preferably at seasonal peak.
While visiting Italy a few years ago, we marveled at the flavors created by simple, quality ingredients. Caprese Salad was on our list of classic Italian food to savor; it was a memorable part of our trip.
Authentic Caprese Salad is made with buffalo mozzarella (mozzarella di bufala), made from the milk of domesticated water buffalo. Although there are a few water buffalo herds in the U.S. producing dairy and meat, it is easier to find imported buffalo mozzarella in stores like Whole Foods, Costco (seasonally), or specialty shops.
When you taste this amazing salad, you’ll want to thank a water buffalo if you can find one 😉 … I still have The Water Buffalo Song in Silly Songs with Larry by Veggie Tales stuck in my head from when my kids were little.
Of course, fresh cow’s milk mozzarella is a fine substitute for this salad, just be sure it is a quality cheese for best results.
Caprese Salad
Ingredients
- 4 plum tomatoes (sliced 1/4" thick)
- 16 basil leaves (sliced thinly)
- 1 pound buffalo mozzarella ((mozzarella di bufala) -- sliced 1/4" thick)
- Extra virgin olive oil
- Aged Balsamic
- Fresh ground pepper
- Sea salt
Instructions
- Allow cheese to sit on a paper towel-lined plate at room temperature for 20 minutes to absorb extra liquid until ready to slice and serve. This salad should be served cool, but not cold.
- On a large platter or plate, arrange the tomato and mozzarella slices so there is an even number of slices of each. Arrange basil as a garnish on top so that there is 1-2 basil leaves for each serving of tomato and cheese, or sprinkle basil over the cheese and tomato.
- Drizzle extra-virgin olive oil and aged balsamic over the tomato, cheese, and basil; season with salt and fresh ground pepper.
Nutrition
Maria says
Oh I love how simple and delicious this salad is!
Mrs. Jen B says
Caprese = my favorite flavor combination next to peanut butter and chocolate. 😉
The one thing I’ll miss about summer is my tomato and basil crop, small thought it was. Because I was eating caprese salads and sandwiches a few times a week! Thanks for sharing this and for making me salivate, quite frankly. 🙂
Judy says
Caprese is a fine excuse to plant a garden just for tomatoes and basil! Thanks for stopping by and commenting, I appreciate that — it was good to find your blog too! Enjoy what there is left of summer!
Nicole Feliciano says
yes, someone who loves the caprese as much as I do…if I only had space for a water buffalo inmy apt. Thanks so much for sharing this tasty recipe on Momtrends’ Friday Food. Have a great weekend!
Judy says
I’m sure the water buffalo would let you have a small corner of a room…might just be worth it. 😉
rsmacaalay says
Thats an excellent starter! I love buffalo mozzarella its richer and more flavourful.
Erika your eldest daughter says
I bet his would be really good in a bacon bowl, I think I would leave out the tomato and go with sundried, maybe?
Judy says
I’m not a big raw tomato fan either, Erika, but it wouldn’t be Caprese without it; it is the perfect combo. Just about anything would be good in a bacon bowl 😉
Rufus' Food and Spirits Guide says
Great post. That has to be the prettiest Caprese salad I’ve seen.
The Café Sucré Farine says
Gorgeous! What amazing pictures and I know the salad will be fabulous, how could you lose with these awesome ingredients! I am featuring a tartine with the same ingredients on my blog tomorrow! I just had it for lunch – Yummy!