Insalata Caprese
Layers of ripe tomatoes and fresh mozzarella with basil leaves, extra virgin olive oil and flaky sea salt. A no-cook classic from the island of Capri.
7 ingredients
6 steps
Ingredients
- 14 large ripe tomatoes, sliced 1cm thick
- 22 x 125g balls fresh buffalo mozzarella, sliced
- 320 fresh basil leaves
- 44 tbsp extra virgin olive oil (best quality)
- 51 tsp flaky sea salt
- 6Freshly ground black pepper
- 7Optional: 2 tbsp balsamic reduction
Instructions
- 1Arrange tomato slices on a large flat plate, slightly overlapping.
- 2Tuck mozzarella slices between and over the tomatoes in an alternating pattern.
- 3Scatter fresh basil leaves generously over the top.
- 4Drizzle liberally with extra virgin olive oil. Season with flaky sea salt and freshly ground pepper.
- 5Add a drizzle of balsamic reduction if desired. Serve immediately at room temperature.
- 6Tip: Never refrigerate fresh mozzarella — always serve at room temperature for the best flavour and texture.