Caprese Salad
1 serving
10 minutes
Caprese salad is a true embodiment of Italian simplicity and elegance. Originating from the sunny island of Capri, it has become a symbol of Mediterranean cuisine. Tender slices of mozzarella perfectly complement juicy tomatoes, creating a harmony of flavors enhanced by the aroma of fresh basil. Pesto adds richness to the salad, while pine nuts provide a light crunch. Dressed with balsamic cream, Caprese gains a slight sweet tanginess, making it ideal as an appetizer or light summer dinner. This salad not only delights the palate but also attracts the eye with its bright, contrasting colors that echo the palette of the Italian flag.
1
Chop the tomatoes into slices 0.5–0.7 cm thick.
- Tomatoes: 200 g
2
To salt.
- Sea salt: to taste
3
Place the nuts in a dry skillet and roast over medium heat, stirring occasionally, until golden brown.
- Pine nuts: 15 g
4
Place the lettuce leaves on a plate.
- Fresh herbs: to taste
5
Remove the dried nuts from the heat and transfer them to a bowl to cool.
6
Slice the mozzarella.
- Mozzarella cheese: 125 g
7
Place a slice of tomato.
- Tomatoes: 200 g
8
Spread it with pesto sauce (about 1 tsp).
- Pesto: to taste
9
Add slices of mozzarella.
- Mozzarella cheese: 125 g
10
Assemble the salad in this order.
11
Drizzle with balsamic cream on top. Garnish with a basil leaf.
- Balsamic glaze (crema): 1 teaspoon
- Basil: 1 piece
12
Add nuts and serve.
- Pine nuts: 15 g
