Caprese Salad

Caprese Salad Recipe

Every summer we take a family vacation sailing around the Mediterranean for a couple of weeks, and inevitably, we visit the incredibly beautiful island of Capri, in the Bay of Napoli. The people of Capri have co-opted the classic tri-colore combination of tomato, mozzarella, and basil and called it their own: if these three ingredients define a salad, it’s called Caprese. Lucky for them.–Giada De Laurentiis

Caprese Salad Recipe

  • Quick Glance
  • 15 M
  • 15 M
  • Makes 4 first-course servings

Ingredients

  • 3 tablespoons fresh lemon juice (from about 1/2 lemon)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 3 tablespoons extra-virgin olive oil
  • 1 1/4 pounds assorted tomatoes (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow teardrop tomatoes)
  • 6 ounces fresh mozzarella cheese, drained and sliced
  • 2 tablespoons thinly sliced fresh basil leaves

Directions

  • 1. Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
  • 2. Cut the regular tomatoes into 1/4-inch-thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half.
  • 3. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with basil and additional salt and pepper to taste, and serve.
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Testers Choice

Testers Choice
Testers Choice
Joan Osborne

May 08, 2005

This recipe has summer written all over it. I used a variety of heirloom tomatoes, fresh from a local garden. As suggested, I used various sizes, colors, and types. I was also fortunate to get some really good mozzarella, made at a local store. This recipe shines if you use the best ingredients you can find. It makes a perfect start to a meal or a nice light lunch. I’ll be making this again while we’re getting such good tomatoes and basil straight from the garden.


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