Sorry, due to caprese salad restrictions we are unable to display the requested page. 00743 11 40 C 11 55.

007431 69 40 69 C 47. This easy caprese salad with balsamic vinegar looks absolutely gorgeous and tastes like summer. It has 216 calories and 4 grams of carbs per serving and is ready in just 20 minutes! Depending on the serving size, it can serve as a tasty appetizer or a filling main course. You can even make it a few hours ahead of time if you need to. Caprese salad with tomatoes, mozzarella and basil, served on a green plate.

It’s one of those super-simple dishes that are surprisingly delicious, especially if you use the freshest in-season ingredients. I’ve come to strongly associate this fresh-tasting dish with summer. The exact measurements are included in the recipe card below. Fresh tomatoes: They need to be truly red, ripe yet firm. Fresh mozzarella: The fresher you can find, the better it will taste. Basil leaves: Pick beautiful green ones, free of blemishes and brown spots.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. Olive oil: Extra-virgin olive oil is so flavorful – I highly recommend using it in this salad. Balsamic vinegar: In many other recipes it would be OK to use red wine vinegar instead, but here you really do need to use thick, rich, almost-sweet balsamic vinegar. Dijon mustard: It’s thicker, creamier, and less vinegary than yellow mustard. Scroll down to the recipe card for detailed instructions. Whisk the dressing ingredients and set the dressing aside. Using a sharp knife, thinly slice the tomatoes and the mozzarella.

Arrange the tomato and mozzarella slices on a platter as shown in the photos, alternating and overlapping each other. Arrange the basil leaves on top. Sprinkle the salad with salt and pepper. Drizzle it with the dressing, and serve. A four-photo collage showing the steps for making a caprese salad. Make sure you use good olive oil and aged balsamic vinegar. Choose Kosher salt or sea salt rather than table salt.

Pick fresh whole-milk mozzarella, as fresh as you can get. Big, red and ripe but firm, not mealy, and definitely not refrigerated. If your tomatoes did spend some time in the fridge, take them out of it and bring them to room temperature. Never put fresh basil in the refrigerator. It will become brown and wilted fast in there. Put it in a plastic bag on the kitchen counter and you’ll have it for about a week. It’s called “Insalata Caprese” in Italian, which translates to “salad of Capri.

So it probably originated from the Island of Capri. In other words, the name of this salad tells us where in Italy it was invented. Low-fat mozzarella is not very tasty. And it’s such an important part of this dish. It’s best to use whole-milk mozzarella.