Caprese Cherry Tomato Salad with Mozzarella
This is a super simple Italian salad made using fresh mozzarella di bufala, tomatoes, basil, seasonings, and olive oil over the top. It's perfect for a lighter nutritious lunch in summertime but can be used as an appetizer or side all year long.
Ingredients
- 400 g (2½ cups) cherry tomatoes or 1-2 tomatoes cuor di bue
- 200 g buffalo mozzarella (1 medium-sized ball or 3 small balls)
- 1 handful basil fresh
- 1 tsp oregano dried
- 3 tbsp olive oil extra virgin
- salt
- pepper
Instructions
- Wash and dry up everything.
- If you're not choosing cherry tomatoes cut pieces of 6-7 mm with an appropriate knife.
- Place on a wooden board and cover lightly with salt.
- Cut the mozzarlella into 6 - 7 mm pieces and dry with a cotton cloth to absorb the water.
- In a dish or plate, alternate tomatoes and mozzarella adding some basil leaves every now and then.
- Sprinkle the dried oregano and optionally some pepper.
- Add a few other basil leaves and a drizzle of olive oil
- Serve and taste immediately. Enjoy!