Beautiful, fresh, tasty, great for summer and a remedy against scorching heat! The Caprese (mozzarella and tomato) is easy and quick, ideal when you don’t want to turn on the stove, but also don’t want to miss out on flavor! It is essential to use good olive oil, preferably purchased directly from producers, to preserve the genuine taste of the caprese. This is my version!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 14 oz Mozzarella
- to taste Oregano
- to taste Fine salt
- a few Lettuce (leaves)
- to taste Extra virgin olive oil
- 1.5 lbs Tomatoes
Preparation
Wash the tomatoes well, and slice them about 1/4 inch thick.
Season with fine salt, crumbled dry oregano, and olive oil.
Drain the mozzarella well, slice it about 1/4 inch thick, and place it on top of the tomato slices.
Season with a bit of crumbled dry oregano, olive oil, and fine salt.
For added color, I placed small lettuce leaves on top.
And voilà!
Tips/advice
I used fior di latte mozzarella, but traditionally buffalo mozzarella is used, drained or dried to prevent it from releasing water onto the plate when cut.
The ideal tomatoes are beef heart tomatoes, but I used salad tomatoes.
Basil is ideal for completion, but I used very small lettuce leaves.
If you liked the Caprese (mozzarella and tomato), try the other “fresh” recipes:
