A classic Italian salad of alternating slices of buffalo mozzarella and ripe tomato, layered with fresh basil and finished with olive oil and balsamic glaze. Creamy, juicy, and bright, it asks almost nothing of the cook and rewards good ingredients. Light enough to open a meal, substantial enough to stand as a simple lunch for two.
2piece
225g
12piece
1tbsp
2tsp
a pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 225g | — | — | |
| 3 | | 12piece | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 2tsp | — | — | |
| 6 | 0.25tsp | — | — | ||
| 7 | | a pinch | — | — |
Hold the tomatoes (about 400 g together) under cold running water and rinse them clean.
Large ripe tomatoes · 2 piece
Slice the rinsed tomatoes into rounds of about 5 mm thickness.
Lay the sliced tomatoes out on the serving plate.
Drain the buffalo mozzarella well, pat it dry and slice it into rounds of about 5 mm.
Buffalo mozzarella · 225 gTuck the sliced buffalo mozzarella in between and overlapping the sliced tomatoes on the serving plate, alternating them.
Tuck the fresh basil leaves in among the tomato and mozzarella slices.
Fresh basil leaves · 12 pieceDrizzle the extra-virgin olive oil evenly over the salad.
Extra-virgin olive oil · 1 tbsp
Drizzle the balsamic glaze in thin lines over the salad.
Balsamic glaze · 2 tspScatter the flaky sea salt over the salad.
Finish with the flaky sea salt and a light grinding of black pepper over the salad.
Ground black pepper · a pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Hold the tomatoes (about 400 g together) under cold running water and rinse them clean.⏱ 30sResultRinsed tomatoes |
| 2 | — | | Slice the rinsed tomatoes into rounds of about 5 mm thickness.⏱ 1 minResultSliced Tomatoes |
| 3 | Sliced Tomatoesstep 2 | | Lay the sliced tomatoes out on the serving plate.⏱ 10sResultSliced tomatoes |
| 4 | 225 g | | Drain the buffalo mozzarella well, pat it dry and slice it into rounds of about 5 mm.⏱ 1 minResultSliced buffalo mozzarella |
| 5 | Sliced buffalo mozzarellastep 4 | | Tuck the sliced buffalo mozzarella in between and overlapping the sliced tomatoes on the serving plate, alternating them.⏱ 30sResultArranged tomato and mozzarella |
| 6 | 12 piece | | Tuck the fresh basil leaves in among the tomato and mozzarella slices.⏱ 10sResultSalad with basil |
| 7 | 1 tbsp | | Drizzle the extra-virgin olive oil evenly over the salad.⏱ 10sResultSalad with oil |
| 8 | 2 tsp | | Drizzle the balsamic glaze in thin lines over the salad.⏱ 10sResultSalad with glaze |
| 9 | — | | Scatter the flaky sea salt over the salad.⏱ 5sResultSalad with salt |
| 10 | 0.25 tsp | | Finish with the flaky sea salt and a light grinding of black pepper over the salad.⏱ 5sResultCaprese Salad |
| a pinch | |||
| Total Time | 5 min 50s | ||
| Nutrient | Per serving |
|---|---|
| 313kcal | |
| 22g | |
| 26g | |
| 13g | |
| 5g | |
| 1g | |
| 0.1g | |
| 722mg |
A classic Italian salad of alternating slices of buffalo mozzarella and ripe tomato, layered with fresh basil and finished with olive oil and balsamic glaze. Creamy, juicy, and bright, it asks almost nothing of the cook and rewards good ingredients. Light enough to open a meal, substantial enough to stand as a simple lunch for two.
What you’ll doYou will rinse and slice both tomatoes and mozzarella into thin rounds, then arrange them alternately on a plate with basil tucked between. A drizzle of olive oil and balsamic glaze, followed by salt and pepper, finishes the dish. The whole assembly takes just a few minutes.
