Caprese Salad Recipe for an Italian Tomato, Buffalo Mozzarella and Basil Salad
Our Caprese salad recipe makes the classic Italian tomato, buffalo mozzarella and basil salad from Italy’s island of Capri. But we’ve made a couple of little tweaks: we use vine-ripened cherry tomatoes, which are sweeter and packed with loads of flavour, and bocconcini, which are smaller balls of traditional buffalo mozzarella. It makes a better side, especially if you’re plating it with a main.
Servings: 4
Calories: 229kcal
Equipment
Ingredients
- 220 g bocconcini or buffalo mozzarella
- 300 g vine-ripened cherry tomatoes
- 1 cup of fresh Italian basil leaves
- 2 tbsp extra virgin olive oil or more if you like
- ¼ tsp sea salt or to taste
- ¼ tsp cracked black pepper or to taste
Instructions
- Cut the bocconcini into 1cm wide slices, cut the cherry tomatoes into 1cm thick slices, and gently wash and pat dry the basil leaves.
- Lay the slices of bocconcini, cherry tomatoes and basil leaves onto a serving plate, alternating the pieces.
- Drizzle on the extra virgin olive oil, sprinkle on sea salt, grind on the cracked black pepper, and serve immediately.
Nutrition
Calories: 229kcal | Carbohydrates: 4g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 381mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2324IU | Vitamin C: 18mg | Calcium: 1247mg | Iron: 1mg