Meal Prep · Italian
Caprese
A vibrant, refreshing Italian classic that celebrates the simple beauty of fresh ingredients.
Ingredients
Tap to check offMethod
Step-by-step- Wash and thinly slice the tomatoes into uniform rounds, about 1/4 inch thick.
- Drain the fresh mozzarella and slice it into similar 1/4 inch thick rounds.
- Arrange alternating slices of tomato and mozzarella on a serving platter, tucking fresh basil leaves in between each slice.
- Drizzle generously with high-quality extra virgin olive oil.
- Season with sea salt and freshly ground black pepper to taste.
- If desired, drizzle with balsamic glaze just before serving for an added touch of sweetness and tang.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 15 g |
| Fat | 20 g |
| Carbohydrates | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 1-2 days
Store components separately if possible: sliced tomatoes in an airtight container, mozzarella in its brine or wrapped, basil leaves at room temperature. Assemble just before serving for best results.
Freezer Not recommended
Freezing is not suitable for Caprese salad as it will alter the texture of the tomatoes and mozzarella, making them watery and mushy upon thawing.
Reheat Not applicable
Caprese salad is best enjoyed fresh and cold; reheating is not recommended.
Chef’s Corner
- Always use the freshest, ripest tomatoes you can find – they are the star of this dish!
- Invest in high-quality fresh mozzarella, ideally buffalo mozzarella or fior di latte, for the best creamy texture and flavor.
- Never refrigerate fresh basil; it will blacken. Keep it at room temperature, stems in water like flowers, or use immediately.
- For an extra layer of flavor, consider adding a sprinkle of lightly toasted pine nuts.
- If making homemade balsamic glaze, gently simmer balsamic vinegar until reduced by half and thickened for a rich, sweet-tart drizzle.
