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Caprese Salad Recipe

Parmesan cheese and basil leaves adorn red tomato slices
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3.55 from 31 votes
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Caprese salad is the world's best use of tomatoes and possibly the world's best salad but should only be made with the best and freshest components because there is no place to hide subpar ingredients. This classic summer dish from the Island of Capri off the west coast of Italy is the essence of August on a plate.
Serve with: A crusty bread to mop up the juices and a crisp white wine.
Course:
Appetizer
,
Dinner
,
Lunch
,
Salad
,
Side Dish
,
Vegetable
Cuisine:
American
,
Italian
difficulty scale

Makes:

Servings: 2

Takes:

Prep Time: 10 minutes

Ingredients

  • 3 large, fresh, vine ripe, globe-shaped tomatoes
  • 2 pinches coarse sea salt
  • 4 tablespoons chips of aged Parmigiano-Reggiano cheese
  • 15 small leaves fresh basil, or 5 large leaves
  • ½ teaspoon fresh oregano, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 medium size sweet onion
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Tomatoes. The sequence of ingredients is important. First, slice the tomatoes thick, at least ¼ inch (6.4 mm). If you wish, toss them on a hot griddle or in a hot pan for a minute or two on each side to bring up the sweetness. Then lay them down on the plate. Now sprinkle on the salt so it can start pulling out tomato juice. Not too much because the parm is salty.
  • Cheeses. If you use mozzarella, alternate thin disks of cheese with the tomato slices and spread them out, alternating, like a blackjack dealer. The parm goes on next.
  • Onions. Slice the onions thin, on a mandoline if you have one. If you wish, sear them quickly on a griddle or in a pan, and scatter them on.
  • Herbs. Then the oregano and small basil leaves. If you are using large leaves, stack them, roll them into a green cigarette, and chop them crosswise into a chiffonade of thin ribbons before sprinkling them on.
  • Oil & vinegar. Don't mix the oil and vinegar. Drizzle them on separately so the colors show. Go easy, you can always add more, and I set them on the table so people can do just that if they wish. If time permits, let the salad sit for about 5 minutes so the salt can coax out some of the juices and they can mingle with the oil and vinegar.