Caprese salad (also known as Insalata Caprese) literally means salad of Capri, which is where it originated.
The salad features just three ingredients (plus salt, pepper and a drizzle of extra virgin olive oil), so the quality of the ingredients you choose is very important.
There is no question this salad tastes best when tomatoes are in season. Select the sweetest ripe tomatoes you can find, ideally from your own garden or a farmer's market. While traditional Caprese salad recipes call for cow's milk mozzarella cheese, if you prefer buffalo mozzarella, go ahead and use that.
An extra virgin olive oil is the best choice for this salad, as the oil is not cooked, so you will taste the flavor of it. It's also worth it to use the best sea salt you can find. Maldon sea salt is reasonably-priced, and will really bring out the flavor of the tomatoes in this salad.
Although this salad is relatively high in fat, it is also chock-full of vitamins and minerals. It offers a whopping 80% of the recommended daily intake of vitamin C and 45% of the recommended daily intake for calcium. That makes this salad an excellent choice for children, who need both more fat and calcium than most adults.
For more fresh and healthy salad recipes, see also Greek salad, grilled watermelon salad, jicama salad, oriental coleslaw, and broccoli salad.
For more tomato recipes, see also: fresh tomato soup, tomato salsa recipe, rustic tomato pie, mini tomato tarts and tomato soup with roasted red peppers.
Caprese Salad Recipe
- 2 large, ripe tomatoes
- 1/2 pound fresh cow's milk mozzarella cheese
- 1/2 cup fresh basil leaves, washed and well-dried
- Maldon sea salt or kosher salt and pepper, to taste
- 1 Tbsp. extra virgin olive oil
Wash and slice tomatoes into 1/4-inch thick slices. Slice mozzarella cheese into 1/4-inch thick slices. Place one tomato slice on a serving plate. Top with a few basil leaves, and a slice of mozzarella cheese. Repeat layers and sprinkle with salt and pepper. Drizzle with one-half tablespoon of extra virgin olive oil. Repeat with the remaining tomato, mozzarella, basil and olive oil. Serve immediately.
Makes 2 salads.
Per salad: 354 calories, 26 g fat, 12 g saturated fat, 67 mg cholesterol, 11 g carbohydrate, 2 g fiber, 21 g protein, 40% vitamin A, 80% vitamin C, 45% calcium, 8% iron
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