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 salad. Lucky for them.–Giada De Laurentiis
LC What Folks Are Saying About This Recipe Note
“Summer written all over it.” That’s what folks are saying about this recipe. We concur.
Caprese Salad Recipe
- Quick Glance
- 15 M
- 15 M
- Makes 4 first-course servings
- 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
- 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.
- 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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Caprese Salad Recipe © 2005 Giada De Laurentiis. Photo © 2005 Victoria Pearson. All rights reserved.
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