🍅 Caprese salad with buffalo mozzarella
Insalata caprese di bufala is a simple salad of sliced ripe tomatoes, creamy buffalo mozzarella and fresh basil leaves. The mozzarella is soft and milky, the tomatoes sweet and juicy, the basil peppery. It is served at room temperature, seasoned with salt and often a drizzle of olive oil, as a starter or light lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g buffalo mozzarella
- 3 ripe tomatoes (about 400 g)
- A handful of fresh basil leaves
- 1 tbsp olive oil (optional)
- Flaky salt and black pepper
Method
- Take the mozzarella out of the fridge 30 minutes before serving.
- Slice the tomatoes and mozzarella about 1 cm thick.
- Arrange them alternately on a plate, tucking basil leaves in between.
- Season with salt and pepper and drizzle with olive oil just before serving.
How to make it lighter
- Use more tomato and less mozzarella — the cheese carries most of the calories.
- Skip the oil or use just 1 tsp: 1 tbsp olive oil ≈ 120 kcal.
- Choose a 125 g ball of mozzarella for two people as a starter.
History
The salad is named after the island of Capri in Campania, the region where buffalo mozzarella is made. Its red, white and green are often said to echo the Italian flag, and it became popular across Italy in the 20th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →