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Here’s how to make an authentic caprese salad at home. Simple flavors quality ingredients.
🟢 INGREDIENTS:
Fresh basil
Fresh tomatoes – roma, san marzano, etc.
Fresh mozzarella
Salt and pepper (optional)
🟢 PRINTABLE RECIPE ON WEBSITE: https://www.simpleitaliancooking.com/healthy-caprese-salad/
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Like I said, you’re going to be so surprised at how easy this is. So, I’m going to go ahead and slice them. You can slice them any which direction you want. I’m going to slice mine like this. And I’m cutting them about a/4 of an inch thick. I think that makes a better presentation. And I’m just going to do one tomato since this is just for myself. And if my husband wants any, he can. But he is on a diet right now, so he probably won’t have the cheese, which makes it so hard to cook Italian food. But that’s okay. We’re surviving. And what to do with the end here? Not a problem. Just cut out the top and give it a slice. if it’s too thick. And there you go. All right. So, that is our mozzarella. I mean, that is our tomatoes. So, what we’re going to do is we’re just going to go ahead and literally layer them or we’re just going to set them aside, really. Okay. So, just go ahead and set them aside. Okay. Towel here. Now, this is the part that I’m really excited to show you, and that is this cheese. Can you believe the first time I had fresh mozzarella, like literally fresh right from where they make it was when I was in San Juani and Kadiko with my relatives and you know what? I didn’t like it. I did not care for it. I don’t know why. um if it tasted different or something. But um anyway, later I eventually uh I mean I love mozzarella now. I’m not I have no idea why I didn’t like it. Um but this is the mozzarella. So I’m just going to show this to you. This is like the real mozzarella. Like look at that. I mean, it’s so it’s not like pressed like weirdly. It’s so moist. I love it. I shouldn’t be opening it like that because I got to slice it. But I just had to show that to you cuz I was at the store and I was like, “Oh, we got to try this.” So, what we’re going to do now is just real carefully slice it again about a quarter of an inch, however thick you want it. I wouldn’t go too thick. And you’re not going to get perfectly round pieces. Now, when you’re storing it, you actually want I’m going to change this out for some uh fresh water. I’m using distilled water. I don’t want to use tap water. So, if you have spring water, natural water, whatever. Um I guess that’ll be okay. I just use distilled. So, uh and then you want to switch that out about every day. Uh you want to just make sure that it’s fresh, however long it’ll last. So, we’re going to go ahead and put let’s see here. Move this over. And just do a nice presentation. Actually, do it this way. I am not the best with presentations. I will just tell you that right off the bat. Okay. I wish my tomato was a little more ripe, but it’ll still taste really good. I know. Okay, get some more larger pieces in here. And let’s just do a little bit more. Okay. So, you can present it however you want. Literally, this is how easy it is. A caprese salad. Okay. Okay, we’re not done yet. Now, I already washed all these, so make sure that they are clean. So, I already washed all these. So, make sure that they all no bugs on the leaves or anything like that coming from the garden. I like to soak mine that spot there. Just get rid of that. Okay. Now, here’s where you can get creative. You can go ahead and just put it right directly in between like this. So, it’s like kind of a leaf per. Or what you can do is you can actually just slice it and you can just put it like right on top like this. however you want. I’m going to do full leaves. I just like the way it looks better for the video. Okay, come on. Where are you? I have to go to my other plant. Smells so good. So nice and fragrant. And this is from my little Italian herb garden that I planted on the back deck. If you haven’t seen the video and you’re interested, go ahead and check that out. So, if you have small leaves, just put two. Turn this one around. Okay. Beautiful. Beautiful. Put that back in there. All right. So, we’re not done yet. Now, what we’re going to do, we’re going to do a little bit of olive oil. No balsamic. A lot of people put balsamic on their caprese salads. You can if you want, but this is the real simple way to do it. Oh boy, does that look good or what? And you got to have a good quality extra virgin olive oil. I’m telling you, if you use the cheap brands that don’t cost much, it’s not going to have much flavor. Trust me. Um, it’s all about the quality of ingredients. So, I’m not going to bother with the salt. I just don’t need it. Um, and then lastly, you just want to do a little dash of cracked black pepper, which you don’t have to, but I like that little bit. I love these. I love my new um, grinders. I’ll put links below so you can have it. By the way, this recipe is on my website. Make sure to sign up for my newsletter. You’re going to get free recipes. I love to share free recipes with you, so make sure to sign up. Plus, you can get some free cookbooks, little mini cookbooks that I have. Uh, so make sure to do that. Okay. And this is what we have here. Absolutely delicious.
Dining and Cooking