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Caprese Salad Recipe

Course Main Course
Cuisine Italian
Total Time 15 minutes
Servings 1
Calories 230 kcal
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 2-3 medium heirloom or salad tomatoes
  • 1 mozzarella fiordilatte or buffalo
  • 4 basil leaves or 1 teaspoon fresh/dried oregano
  • 1 tablespoon extra virgin olive oil
  • Sea salt

Instructions

  1. Chop or hand-tear (if using fresh) the basil or oregano.

  2. Slice the tomatoes and mozzarella into medium pieces.
  3. Place them in a medium bowl. Season with olive oil, sea salt, and herbs.

  4. Mix gently and let rest at room temperature for 30 minutes to 2 hours before serving. While you wait, dive into Capri’s lunar sea through the pages of Capri’s Simposio.

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Recipe Notes

You can make Caprese salad the day before and refrigerate it overnight—just remember to take it out at least an hour before serving. It won’t be the same, but it’ll still be delicious.