Caprese Salad
Sun-warm summer tomatoes, milky mozzarella di bufala, torn basil, and a generous swirl of olive oil — restraint is the whole point.
Ingredients
- ripe heirloom tomatoes1 lb, mixed sizes
- mozzarella di bufala8 oz
- fresh basil1 large handful
- extra-virgin olive oil3 tbsp
- flaky sea saltto taste
- freshly cracked black pepperto taste
Steps
Slice tomatoes and mozzarella.
Slice the tomatoes 1/4-inch thick (halve cherry tomatoes). Tear or slice the mozzarella into rough rounds.
Arrange ingredients on platter.
Arrange tomatoes and cheese in overlapping waves on a wide platter, tucking basil leaves between.
Drizzle with olive oil.
Drizzle with olive oil, finish with flaky salt and pepper, and serve right away with bread to mop up the juice.
Nutrition, per serving. 230 calories. Protein 12.5 grams, 21 percent. Carbs 6 grams, 10 percent. Fat 18.5 grams, 69 percent. Fiber 1.5 grams, sugar 5 grams, saturated fat 6 grams, sodium 350 milligrams. Estimated from ingredients.
