Salad: Italy – Caprese (Caprese Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 large ripe tomatoes
8 oz (225 g) fresh mozzarella cheese
1 bunch fresh basil leaves
2 tbsp (30 ml) extra virgin olive oil
1 tbsp (15 ml) balsamic vinegar
Salt and freshly ground black pepper, to taste

Show original ingredient measurements

2 large ripe tomatoes
8 oz / 225 g fresh mozzarella cheese
1 bunch fresh basil leaves
2 tbsp (30 ml) extra virgin olive oil
1 tbsp (15 ml) balsamic vinegar
Salt and freshly ground black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Slice the tomatoes and mozzarella into 1/4-inch (0.635 cm) thick rounds.
2. On a platter, alternate layers of tomato, mozzarella, and basil leaves until all ingredients are used.
3. Drizzle the olive oil and balsamic vinegar evenly over the salad.
4. Season with salt and freshly ground black pepper to taste.
5. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavor.

1. Slice the tomatoes and mozzarella into 1/4-inch thick rounds.
2. On a platter, alternate layers of tomato, mozzarella, and basil leaves until all ingredients are used.
3. Drizzle the olive oil and balsamic vinegar evenly over the salad.
4. Season with salt and freshly ground black pepper to taste.
5. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavor.