Everyday cooking
Caprese with tomato, mozzarella and basil
Tomato and mozzarella slices are simply arranged with basil and olive oil.
- Total time
- 15 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
Caprese has few ingredients, so ripe tomatoes and well-drained mozzarella make a noticeable difference. Alternate slices on a platter so every portion receives tomato, cheese and basil. Olive oil and a little salt provide the seasoning. This version omits balsamic glaze because its sweetness can obscure the mild cheese and fresh tomatoes. The quantities make four starter portions. Assemble shortly before eating rather than leaving salted tomatoes for a long time: they release plenty of water and dilute the neat dressing. A flat platter also protects the soft ingredients from being crushed together in a deep bowl.
Method
Step by step
- 01
Drain mozzarella
Remove mozzarella from its brine and drain in a sieve for 5 minutes. Pat lightly with kitchen paper. Handle very soft cheese gently to keep the slices intact.
- 02
Slice tomatoes
Wash tomatoes and remove hard cores. Slice about 5–7 mm thick with a sharp knife. Similar-sized slices arrange evenly but need not be identical.
- 03
Prepare cheese and basil
Cut mozzarella into slices of similar thickness. Wash and completely dry basil. Tear large leaves by hand if wanted; leave small ones whole.
- 04
Arrange slices
Arrange alternating tomato and mozzarella slices, slightly overlapping, on the platter. Tuck basil between them or scatter it over the top. Avoid pressing ingredients into a deep bowl.
- 05
Add oil and salt
Drizzle oil evenly and salt the tomatoes cautiously. Add pepper if wanted. Stand for 2 minutes and serve with bread, keeping the released tomato juices on the platter.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Consider temperature and ripeness
Very cold tomatoes taste more restrained. Remove ingredients from refrigeration shortly before preparation without leaving them unrefrigerated for a long period. Tomatoes should be ripe but sliceable. Extra oil cannot fully compensate for fruit that is watery or hard and unripe.
Choose the mozzarella
Buffalo mozzarella has a stronger flavour and is often softer than cow’s milk mozzarella. Both suit the salad and need thorough draining. Halved small cheese balls can pair with cherry tomatoes for a different appearance but the same principle. Add basil late to avoid unnecessary bruising.
Kitchen questions
One more question?
Can I assemble it ahead?
Slice tomato and cheese shortly beforehand if needed. Add salt, oil and basil close to serving so the platter stays fresh.
Does Caprese need vinegar?
Not in this simple version: tomatoes provide their own acidity. If adding vinegar, use a little and adjust the balance after tasting.
