Chef notes
Caprese salad hails from the Italian island of Capri, hence its name. The colors of each signature ingredient — green basil, white mozzarella and red tomatoes — pay homage to the colors of the Italian flag.
A peak-summer Caprese salad is hard to beat. That’s because it’s a dish that’s all about the quality of ingredients. Since all you really need to make it are tomatoes, mozzarella, basil and olive oil, it's important that each ingredient sings. A Caprese made in the dead of winter with mealy grocery store tomatoes is sure to be a disappointment, so don’t even bother. Instead, save this salad for the months of July, August and September, when in-season tomatoes, particularly from the farmers’ market, are heavy in the hand, ridiculously juicy and perfectly sweet. Use a few deep red beefsteak tomatoes or choose a selection of multicolored heirlooms for variety.
The quality of the mozzarella is important, too. If you happen to have a local producer of fresh mozzarella in your area, that’s a great bet. Or if you’re able to get ahold of buffalo mozzarella, it’s a treat that will shine in Caprese. However, regular fresh mozzarella from the grocery store will work, too. Reach for water-packed balls rather than those wrapped in plastic as they have better texture and flavor.
As for basil, fresh basil from your garden, your neighbor’s garden or the farmers’ market is also ideal as it has a brighter, more herbaceous flavor than the fresh basil from the grocery store. Even if you do pick it up from your local supermarket, choose leaves that are bright green and void of any brown spots.
Technique Tip: Basil leaves brown quickly when cut or torn so tear them over the salad right before you’re ready to serve it.
Swap Option: While balsamic vinegar is not traditional in Caprese salad, it adds a touch of tangy sweetness. If you’d like to use it, drizzle 1 tablespoon of good-quality balsamic vinegar on the salad along with the olive oil.
Ingredients
- 1½ pounds medium heirloom or beefsteak tomatoes (about 3), cored and sliced 1/4-inch thick
- 8 ounces fresh mozzarella cheese, sliced into 1/4-inch-thick rounds
- 1/4 cup fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- flaky sea salt, for serving
- freshly ground black pepper, for serving
Preparation
1.Arrange the tomato and mozzarella slices in an alternating, overlapping pattern on a serving platter.
2.Tear the basil leaves into small pieces if large; otherwise keep them whole. Sprinkle the basil over the tomatoes and mozzarella.
3.Drizzle with the olive oil. Garnish with a generous pinch of flaky salt and several grinds of black pepper.
