Classic Capers Salad
Ingredients
3 large ripe tomatoes, sliced
250g fresh mozzarella, sliced (preferably Galbani or similar)
1 cup fresh basil leaves (preferably Italian basil)
3 tbsp extra-virgin olive oil (like Borges)
1–2 tbsp balsamic glaze (optional, such as Ponti)
½ tsp sea salt
¼ tsp black pepper
½ tsp dried oregano (optional)
1 tbsp pine nuts or crushed walnuts (optional, for crunch)
Instructions
Slice tomatoes and mozzarella evenly into medium-thick rounds.
Arrange alternately on a flat plate: tomato → mozzarella → basil leaves.
Drizzle olive oil generously over the top.
Sprinkle salt, pepper and oregano, then add balsamic glaze in zig-zags if using.
Finish with nuts for crunch and serve fresh (do not chill too long before eating).
Q & A
Q: Can I refrigerate it before serving?
A: Yes, but keep it at room temperature 10–15 minutes before eating so the cheese and tomatoes taste better.
Q: Why are my tomatoes watery?
A: Because the seeds and gel release liquid. Use firm, ripe tomatoes and avoid cutting too early.
Q: Can I use regular mozzarella instead of fresh?
A: You can, but it will not give the same creamy, classic Caprese flavor. Fresh mozzarella is best.
Q: Is balsamic glaze necessary?
A: Not at all. Traditional Caprese is just tomatoes, basil, olive oil, and salt. Glaze is a modern add-on.
Q: How do I keep basil from turning black?
A: Add it at the time of plating, and avoid cutting it with a knife (tear with hands instead).
Q: What can I pair with it?
A: Garlic Bread, pasta, grilled chicken, or roasted fish.
Pro Tips
Use the best olive oil you have — it makes the biggest difference.
Add a pinch of honey in olive oil if tomatoes are slightly acidic.
Plate beautifully — Caprese is as much visual as it is flavor.
