Insalata Caprese
Three colors, one island
Insalata caprese from Capri: ripe tomatoes layered with mozzarella di bufala and basil, dressed only with olive oil and salt.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4 servings
Ingredients
- 3 large ripe tomatoes
- 10 oz mozzarella di bufala
- 1 bunch basil
- Extra-virgin olive oil
- Flaky salt and black pepper
Instructions
- 01
Temper everything. Take the mozzarella out of the fridge 30 minutes ahead; cold kills the flavor.
- 02
Slice evenly. Cut tomatoes and mozzarella to the same thickness so every bite is balanced.
- 03
Layer. Alternate slices on a platter, tucking whole basil leaves between them.
- 04
Dress last. Salt, pepper and a generous pour of olive oil right before serving.
Larry’s rule: No balsamic glaze. If the tomatoes need syrup, they weren't ready to be picked.