Classic Caprese Salad

• portions: 6 servings
• temps total: 15 minutes

Ingrédients

1 pound fresh, best-quality mozzarella (preferably buffalo milk)

4 medium heirloom tomatoes

1 bunch fresh basil, leaves only, some reserved for garnish

Flaky sea salt, such as Maldon

Coarsely ground black pepper

High-quality extra-virgin olive oil

Instructions

While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.

Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.

On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.

Notes

https://cooking.nytimes.com/recipes/1018849-classic-caprese-salad

Nutrition

• Calories: 264
• Lipides Totaux: 19 g
• Lipides Saturés: 11 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 0 g
• Sodium: 392 mg
• Glucides Totaux: 6 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 2 g
• Protéines: 18 g