Italian · serves 2

Caprese Salad

Three ingredients and no cooking. Only worth making when the tomatoes are good.

10 min Easy Vegetarian

Ingredients

  • 4 large ripe tomatoes
  • 300g fresh mozzarella or paneer
  • A large handful of basil
  • 5 tbsp good olive oil
  • Flaky salt
  • Black pepper

Method

  1. Take the mozzarella out of the fridge 20 minutes early. Cold cheese tastes of nothing.
  2. Slice tomatoes and cheese to the same thickness, about 1cm.
  3. Alternate them on a flat plate, overlapping. Never a bowl.
  4. Salt the tomatoes specifically, not the whole plate.
  5. Tear the basil, don't cut it — a knife bruises it black.
  6. Olive oil generously, pepper. Eat within ten minutes. Bread on the side.

Questions people ask about Caprese Salad

How long does Caprese Salad take?

About 10 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What is the one thing to get right in Caprese Salad?

Alternate them on a flat plate, overlapping. Never a bowl.

What can I use instead of tomato in Caprese Salad?

Use canned chopped tomatoes, roughly 1 can per 4 fresh. Add a pinch of sugar to offset the acidity.

Can I make Caprese Salad ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Caprese Salad vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Caprese Salad?

Bread on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

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