Caprese Salad Recipe

When tomatoes are truly ripe, this is one of the quickest lunches I know that still feels special. For four servings, use two large, juicy tomatoes and slice them into rounds or generous wedges, depending on how you plan to serve them. The small amount of fresh mozzarella—1/4 cup—works best torn or cut into bite-size pieces and scattered throughout, so you get creamy cheese in nearly every forkful without letting it overwhelm the tomatoes. Twelve fresh basil leaves add just enough peppery sweetness, especially when torn by hand rather than chopped. The key to this version is the balance between the rich 1/4 cup of olive oil and the sharper 3 tablespoons of balsamic vinegar. Instead of drowning the salad, I usually whisk them together with some of the 2 teaspoons of salt and a few grinds of pepper, then spoon the dressing over the tomatoes right before serving. The balsamic settles into the tomato juices, creating a glossy, tangy dressing at the bottom of the plate. It is worth serving that liquid with the salad rather than leaving it behind—it is one of the best parts. My most practical tip is to salt the tomatoes in stages. Start with a small pinch, let the slices sit for five minutes, and taste one before adding more. The listed 2 teaspoons is enough to season the full salad, but tomatoes vary greatly in size and saltiness, and adding it all at once can make the mozzarella taste flat and overly salty. If your tomatoes are especially juicy, drain off a little liquid before dressing them; otherwise, the oil and vinegar can become watery. Keep the basil whole or torn until the last moment, since sliced basil bruises quickly and can turn dark. Serve this as a light Italian lunch with crusty bread, grilled bread rubbed with garlic, or a simple bowl of white beans. It also makes an excellent first course alongside pasta, roast chicken, or grilled fish. Because there is no cooking and the entire salad comes together in about ten minutes, it is ideal for a warm afternoon—but it is best served immediately, while the tomatoes are firm, the mozzarella is cool and creamy, and the basil still smells fresh.