There are no quantities necessary to make Caprese salad–it all depends on how many people you are feeding. As a rule, I aim for one slice/piece of mozzarella for every slice/wedge of tomato. Drizzle the olive oil lightly over the salad and add more if necessary–it should lightly coat the ingredients and create a small puddle of dressing at the bottom of the platter which is delicious to mop up with good-quality rustic bread.
- Ripe, flavorful tomatoes, washed and patted dry
- Fresh mozzarella (such as fior di latte or mozzarella di bufala)
- Fresh basil, washed and patted dry
- Extra-virgin olive oil
- Salt, to taste
- Cut the tomatoes into slices or wedges and arrange on a platter. Sprinkle with a small amount of salt to allow the tomatoes to begin releasing their juices. Slice the mozzarella (or tear it into bite-size pieces) and arrange between the tomatoes. Hand-tear the basil into small pieces and sprinkle over the tomatoes and mozzarella. Drizzle the olive oil over the tomatoes, mozzarella, and basil and let the salad sit for 5-10 minutes to allow the oil to mix with the juices from the tomatoes. Serve at room temperature with good-quality, rustic bread.