Italian Caprese Salad

Italian Caprese Salad

Quick, fresh and energising: the perfect summer salad!

Ingredients for 4 servings:

  • 3 to 4 medium ripe tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick
  • 1 pound fresh Buffalo mozzarella cheese, sliced into 1/4-inch-thick rounds
  • 1/2 cup packed fresh basil leaves
  • Flaky sea salt
  • Freshly ground Tellicherry Black Pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar of Modena

Follow these steps:

During hot and sunny summer nothing is more satisfying than a fresh Caprese salad with a toasted slice of quality bread. It’s super quick and easy to make! Let’s see the recipe together.

Place the slices of the tomatoes and mozzarella on a platter, arranging them in an alternating pattern.

Wash carefully the basil leaves and dry them gently, then pound them between two sheets of kitchen paper to let them release their oils and perfumes. Scatter the basil leaves over the tomatoes and mozzarella.

Sprinkle with a generous pinch of flaky salt and several grinds of Tellicherry Black Pepper.

Drizzle with the olive oil and just some drops of balsamic vinegar of Modena (be careful, it is strong!).

Serve and enjoy.

Fancy hint:

The real game-changers here are the ingredients: juicy and tasty tomatoes, a real Italian Buffalo mozzarella (better from Campania region) and fresh basil leaves are essentials to make this dish stand out.

If you have those, you can try any black pepper with this recipe and the great result is guaranteed! (anyway, we recommend you the Ethiopian Timiz Pepper for this dish, you’ll never forget it)

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

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