Caprese Salad: Mozzarella, The Star Cheese

Caprese salad is a simple Italian dish that combines fresh mozzarella, tomatoes, and basil. The best Caprese salad starts with great ingredients, and while it can be made at any time of year, it is best to make it in the summertime when tomatoes are at their juiciest, sweetest, and most flavourful. The type of mozzarella used in Caprese salad is fresh mozzarella, which is different from the type of mozzarella that is grated and melted on dishes. Fresh mozzarella is soft and has a flavour similar to ricotta.

Fresh mozzarella cheese

When preparing a Caprese salad, it is important to use a ball of soft, fresh mozzarella, rather than a block of hard mozzarella. You can cut the ball into thick slices or tear it into smaller chunks, depending on the size of your tomatoes. If you are using cherry or grape tomatoes, for example, you may want to cut the mozzarella into bite-sized cubes or look for bocconcini (mozzarella pearls) to ensure everything is a similar size.

While fresh mozzarella is the traditional choice, you could also use burrata, which has a similar flavour but a deliciously creamy centre.

When shopping for fresh mozzarella, look for soft, spongey balls of cheese that are packed in water. Use a sharp knife to gently cut the cheese into slices, taking care not to squash it.

In terms of nutrition, fresh mozzarella is lower in calories and fat than most cheeses. However, it is still high in saturated fat, so it should be consumed in moderation.

Olive oil

When choosing an extra virgin olive oil, it's important to select one with a good aroma and flavour that complements the tomatoes. The aroma and flavour of olive oil can range from floral and spicy to bitter and tangy. For example, the Picual variety has a smooth and complimentary tomato flavour, while Coratina is bitter and will create a floral and spicy aroma when combined with tomatoes. Other varieties include Ascolano and Arbequina, which are milder, and Pace da Poggio Etrusco, which has a slightly sweet character with floral and herbal notes.

The quality of the olive oil is important, and like many consumer products, you get what you pay for. While you can find good supermarket brands, such as Lucini, Colavita, and California Olive Ranch, higher-quality oils can be found from specialty shops and are worth the investment.

When assembling a Caprese salad, the olive oil is usually drizzled over the other ingredients, such as the tomatoes, mozzarella, and basil. It is often combined with balsamic vinegar or a balsamic reduction to create a simple dressing. The olive oil can also be mixed with the juices from the tomatoes and salt to create a delicious dressing.

Balsamic reduction

A Caprese salad is a simple Italian dish that combines fresh mozzarella, tomatoes, and basil. While the classic recipe calls for just a drizzle of olive oil and a sprinkling of salt and pepper, some variations include a balsamic reduction or glaze.

How to Make a Balsamic Reduction

To make a balsamic reduction, simply cook balsamic vinegar in a saucepan over medium-low heat until it has reduced to a thicker glaze. You can also add honey to make the reduction sweeter. This will take around 10-20 minutes, and the vinegar should be removed from the heat when it has a thick, but still pourable, consistency. It can then be drizzled over the Caprese salad.

Tips for the Perfect Caprese Salad

When making a Caprese salad, it is important to use high-quality, fresh ingredients. The tomatoes should be ripe, with smooth skin, a heavy weight, and a sweet, earthy smell. Heirloom tomatoes work particularly well, but any variety can be used. Fresh mozzarella is ideal, but burrata—which has a creamy centre—can also be used. Fresh basil leaves add colour and flavour to the dish. Extra-virgin olive oil, sea salt, and freshly ground black pepper are also essential ingredients.

To assemble the salad, arrange the tomato and mozzarella slices on a platter, alternating between the two. Scatter basil leaves over the slices and season with salt and pepper. Finally, drizzle with olive oil and balsamic reduction or glaze. It is best to let the salad sit for 10-15 minutes before serving to allow the salt to draw out the tomato juices, creating a flavorful dressing.

Basil leaves

Basil is an essential ingredient in a Caprese salad. The fresh basil leaves add colour and flavour to the dish.

When preparing the basil for a Caprese salad, it is best to tear the larger leaves into halves or quarters, leaving the smaller ones whole. The basil leaves can be dotted over the tomatoes and mozzarella, or torn and then added to the salad.

The basil leaves are typically layered with the tomatoes and mozzarella, with alternating layers seasoned with salt and pepper, and drizzled with olive oil. The basil leaves can also be scattered over the tomatoes and mozzarella after they have been placed on a platter.

For the best flavour, it is important to let the salad sit for 10-15 minutes after adding the basil, allowing the salt to draw out the tomato juices to create a dressing.

Salt and pepper

Salt is the secret ingredient in a Caprese salad. Sprinkling salt on the tomatoes and letting them sit for 10 minutes draws out the juices, intensifying their flavour. The juices then mix with the olive oil to create a simple dressing. It's important to use a high-quality salt here, such as flaky sea salt or Maldon sea salt. Regular sea salt will also work, but iodised salt should be avoided as it can have a slightly bitter taste.

Freshly ground black pepper is also key. It's recommended to use a pepper grinder to grind it straight over the salad for the best flavour.

The amount of salt and pepper used in a Caprese salad is a matter of personal preference, but it's important to use enough to season the salad properly. A generous pinch of salt and several grinds of pepper are often recommended.

Frequently asked questions