Campania Salad
Caprese Salad
Make a classic caprese salad with ripe tomatoes, fresh mozzarella, basil, olive oil, flaky salt, and black pepper.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
- Level
- Easy
Instructions
- Take the mozzarella out of the refrigerator 20 minutes before assembling so it is cool but not cold.
- Slice the tomatoes and mozzarella into pieces of similar thickness, keeping any tomato juices on the board.
- Arrange tomato and mozzarella in loose overlapping layers on a platter rather than stacking them tightly.
- Season the tomatoes directly with flaky salt and black pepper before adding the basil.
- Tuck basil leaves between the slices and drizzle slowly with olive oil so every piece gets a light coating.
- Let the salad sit for 5 minutes at room temperature, then spoon any tomato juices from the board over the platter.
This caprese salad recipe shows how to make insalata caprese with the clean balance people expect from a tomato mozzarella salad. The dish is no-cook, but room-temperature ingredients, good salt, and careful layering make the difference.
Why This Caprese Salad Recipe Works
Caprese should taste clean and direct. Skip heavy dressings; olive oil, salt, and ripe produce do the work.
Key Tips
- Choose tomatoes that smell sweet and mozzarella that is milky, soft, and not refrigerator-cold.
- Season the tomato slices directly so the Italian caprese salad tastes bright from the first bite.
- Skip heavy dressings; olive oil, basil, flaky salt, and tomato juices are enough.
Variations and Serving Ideas
The same technique helps when you want insalata caprese, tomato mozzarella salad, and Italian caprese salad. Keep the character of Caprese Salad in mind: choose good ingredients, control texture, and serve the dish at the moment it tastes most vivid.
Campania Salad vegetarianno-cooksummertomato
