Summer’s Best Salad Recipe: The Caprese
Healthy and refreshing, the Caprese salad makes use of the season’s fresh tomatoes and basil
Winter tomatoes are like a ghost of their glorious summer counterparts. Take advantage of fresh summer tomatoes by making this simple summer salad.
There are many variations on the Caprese salad. I’ve seen them made with fresh chili peppers, strawberries, and zucchini. Sometimes balsamic vinegar is drizzled over the cheese.
These variations may be tasty, but in my opinion, the Caprese salad is at its best when it’s made the traditional way. Just tomatoes, basil, and fresh mozzarella. All you need is a glug of olive oil and a sprinkle of salt to finish it off.
Health benefits of the Caprese salad
- Tomatoes are high in fiber, potassium, folate, and vitamins C and K. They contain an antioxidant called lycopene, which is linked to reduced heart disease and cancer.
- Fresh mozzarella cheese is lower in calories than many other kinds of cheese. One serving contains 6 grams of protein and 14% of the daily recommended value of calcium.
- Basil is high in vitamin K and the antioxidant, beta-carotene. Beta-carotene is converted to vitamin A in the body, and it has many health benefits such as skin health, improved cognition, and cancer prevention.
- Extra virgin olive oil is a healthy fat full of antioxidants. It’s been linked to reduced inflammation and reduced risk of disease.
The mozzarella must be fresh
Fresh mozzarella is a semi-soft, white cheese, much different from shredded mozzarella cheese. Unlike other types of cheese, it’s isn’t aged, but eaten fresh. It has a soft texture and a mild flavor.
You can’t have a Caprese salad without it.
Classic Caprese Salad Recipe
Makes: 2–4 servings
Prep time: 10 minutes
Ingredients
- 4 medium tomatoes, sliced
- 8 ounces of fresh mozzarella, shredded by hand
- 1 handful of fresh basil leaves, sliced into thin ribbons
- extra virgin olive oil
- kosher salt and cracked pepper to taste
Method
- Slice the tomatoes and divide them on salad plates.
- Hand shred the mozzarella and evenly distribute it over the tomatoes.
- Slice the basil into thin ribbons and spread over the tomatoes and mozzarella.
- Drizzle a glug of extra virgin olive oil over everything.
- Add kosher salt and cracked pepper to taste.
