Fresh Mozzarella and Sweet Tomatoes for a Delicious Caprese Salad

caprese salad

Italian Caprese salad is the perfect recipe to make whether you are looking for a fresh mozzarella appetizer or for an easy summer main dish. It is a very simple recipe, therefore the key for a successful dish is the freshness of the ingredients. Mozzarella, in particular DOP buffalo mozzarella, is one one of the most renowned Italian cheeses in the world. Its milky and sweet flavor, combines perfectly with the fresh taste of good tomatoes. Add a couple of basil leaves, close your eyes and imagine yourself on a terrace on the Amalfi coast.

In fact, Buffalo mozzarella is made in Campania using old cheese-making techniques and with delicious buffalo milk.

Fresh, simple, fast and fanny to make, this Caprese salad will can give color and taste to your dinner.

So, how to make tomato and mozzarella appetizer? Nothing simpler!

Follow these simple steps and prepare to enjoy a delicious Caprese salad!

 

buffalo mozzarella

 

Instructions: 
  • Cut the tomatoes in 1/4-inch circular slices and arrange them on a plate or a board.
  • Cut the buffalo mozzarella in the same way and put it on the plate. Try to alternate the slices of mozzarella and tomatoes.
  • Add some basil leaves, extra virgin olive oil, salt and oregano. If you like it, drizzle some balsamic vinegar.

 

caprese salad

But if you are looking for an unusual idea, you can opt for ans original Caprese salad recipe. In fact, Mozzarella is so savory and cersatile that combines with an incredible number of ingredients.

Instead of fresh tomatoes, pur in a small cup some tomato sauce, then add a mozzarella slice, and finally add a layer of a cream made by mixing stracchino cheese with some Pesto sauce. Add a drizzle of olive oil and a basil leaf, and enjoy this delicious and original fingerfood caprese salad appetizer!

 

mozzarella and tomato sauce

 

Mozzarella Imagine: Italian Buffalo Mozzarella by The Pizza Bike
Caprese with balsamic glaze by jeffrey
Caprese in trasparenza by Marco Segato