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Caprese Salad

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
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Caprese Salad

Servings

4

Prep Time

10 minutes

Author:

Giada De Laurentiis

Image of Caprese Salad

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

Instructions

  1. This recipe originally appeared in Everyday Italian by Giada De Laurentiis, Clarkson Potter, 2005.
  2. Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend.
  3. 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.
  4. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with basil and additional salt and pepper to taste, and serve.
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1 comment

  • Author's avatar image
    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.

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