Caprese salad

  • Preparation Time15 mins
  • Serves6
  • DifficultyEasy

For the salad

680g vine-ripened tomatoes, cored
450g fresh mozzarella
6g fine sea salt or fleur de sel
Freshly ground black pepper
8g packed basil leaves, torn or cut into thin strips
4 tbsp extra-virgin olive oil
1) Slice the tomatoes and cheese into .5cm thick slices. Arrange the salad on a serving platter or individual plates in an alternating pattern, with two to three slices of tomato for every piece of cheese. Season with the salt and pepper to taste. Scatter the basil leaves over the top and drizzle with the oil. Serve at room temperature.

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