Caprese Salad

by Giada

★★★★★

(1 review)

Prep Time

10 minutes

Serves

4

Beginner

Photo Credit: Elizabeth Newman

Caprese Salad

Name: Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 3 tablespoons fresh lemon juice (from about 1/2 lemon); 1/2 teaspoon salt (plus more to taste); 1/4 teaspoon freshly ground black pepper (plus more to taste); 3 tablespoons extra-virgin olive oil; 1 1/4 pounds assorted tomatoes; 6 ounces fresh mozzarella cheese (drained and sliced); 2 tablespoons thinly sliced basil leaves

Almost every summer, we take a family vacation sailing around the Mediterranean for a couple of weeks, and inevitably, we visit the incredibly beautiful island of Capri, in the Bay of Napoli. The people of Capri have coopted the classic tri-colore combination of tomato, mozzarella, and basil and called it their own: if these three ingredients define a salad, it's called Caprese. Lucky for them!

caprese salad

Caprese Salad

Servings

4

Prep Time

10 minutes

Author:

Giada De Laurentiis

Ingredients

3 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon freshly ground black pepper (plus more to taste)
3 tablespoons extra-virgin olive oil
1 1/4 pounds assorted tomatoes
6 ounces fresh mozzarella cheese (drained and sliced)
2 tablespoons thinly sliced basil leaves

Tuscan Salt Blend Large

7.76 oz

-

Regular Price: $16.50

Sale Price: $16.50
Regular Price

Unit Price: per

Instructions

This recipe originally appeared in Everyday Italian by Giada De Laurentiis, Clarkson Potter, 2005.
Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend.
Cut the regular tomatoes into 1/4-inch-thick slices and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half.
Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with basil and additional salt and pepper to taste, and serve.

gluten free

nut free

vegetarian

1 comment

Donna Braun

★★★★★

★★★★★

I plated this around a bed a finely chopped kale and topped it with the chicken from the CHICKEN SPIEDINI recipe. It was delicious! A definite have again. Fresh and summery.