Caprese Salad

Serves: 4 8

Enjoy caprese salad as a light lunch or prepare as an appetizer. Since the salad is so simple, it will only be as good as the ingredients you use. Caprese salad is at its peak in late summer when tomatoes are in season. Try adding grilled chicken for a more substantial dinner.

Try pairing Caprese Salad with a Mondavi Fume Blanc (combination of Sauvignon and Semillion grapes); bright citrus flavors combined with a spicy finish and barrel fermentation make this a wonderful complement to the basic flavors of the Caprese Salad.

Have you cooked Caprese Salad? Tell us about it! Or, see what other users are saying.

At a Glance

Cut - Arrange - Dress

Main Ingredients

    10 leaves basil
    20 leaves arugula
    12 ozs mozzarella, not low-moisture
    4 tomatoes, large
    1/8 cup olive oil (?)

Be Creative!

    Add balsamic vinegar
    Distracts from the pure caprese flavor but adds an interesting dimension
    Basil vs Arugula
    Arugula gives your salad a nutty kick.

Suggested Equipment

Slice the tomatoes and mozzarella into 1/4-inch slices. Gotit



Step 1

Use a paring knife to cut out the core.

Step 2

Tomato skin is tougher than that of most veggies. Use the tip of your knife to prick the skin. This weak point will make slicing easier.

Step 3

Curl your fingers to make sure you don't cut them accidentally, guiding the blade with your knuckles.
Chiffonade the basil. Gotit



Step 1

Stack basil leaves into a small pile.

Step 2

Roll the leaves for easier cutting.

Step 3

Slice across the roll to create thin ribbons.
Arrange the tomatoes and cheese on a platter. Sprinkle basil on top.
Lightly drizzle the olive oil over the salad.
Season the salad.