Fresh Caprese Salad Recipe Easy Homemade Creamy Mozzarella Delight
A simple and elegant fresh Caprese salad featuring creamy homemade mozzarella, ripe heirloom tomatoes, and fragrant basil, perfect for a light and refreshing summer dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
- 3 medium ripe heirloom tomatoes, sliced (mix of red and yellow preferred)
- A generous handful of fresh basil leaves, washed and dried
- 8 oz (225 g) fresh creamy mozzarella, homemade or store-bought (recommend fresh mozzarella di bufala)
- 2 tablespoons extra virgin olive oil (use a fruity, high-quality brand)
- Sea salt to taste (flaky salt recommended)
- Freshly cracked black pepper to taste
- 1 tablespoon balsamic glaze or aged balsamic vinegar (optional)
Instructions
- Prepare the mozzarella if making homemade: Heat 1 quart (950 ml) whole milk in a large pot over medium heat until it reaches 90°F (32°C). Stir in dissolved citric acid, then add diluted rennet and stir gently. Let sit for 5 minutes until curds form.
- Cut the curds into 1-inch (2.5 cm) cubes. Heat pot again to 105°F (40°C), stirring gently for 5 minutes. Remove from heat and let curds settle for 5 minutes.
- Transfer curds with a slotted spoon into a microwave-safe bowl. Microwave on high for 1 minute, drain excess whey, fold curds, microwave again for 35 seconds. Drain whey and knead curds with salt until smooth and elastic.
- Slice heirloom tomatoes into 1/4-inch (6 mm) thick rounds. Slice mozzarella into similar thickness.
- On a serving platter, alternate slices of tomato and mozzarella in an overlapping pattern. Tuck fresh basil leaves evenly between slices.
- Drizzle extra virgin olive oil over the salad, sprinkle with sea salt and freshly cracked black pepper. Add a light drizzle of balsamic glaze or vinegar if using.
- Serve immediately. If needed, cover loosely and refrigerate for up to one hour to preserve freshness.
Notes
Use ripe tomatoes that smell sweet and feel slightly soft. Let mozzarella sit at room temperature for 10 minutes before slicing to enhance flavor. Assemble salad just before serving to keep ingredients fresh and vibrant. A serrated knife helps slice tomatoes without squishing. Use high-quality extra virgin olive oil for best flavor. If using store-bought mozzarella, choose fresh, soft varieties. Leftovers can be refrigerated up to 24 hours but should be brought to room temperature before serving.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 250
- Sugar: 4
- Sodium: 250
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 6
- Fiber: 1
- Protein: 14
Keywords: Caprese salad, creamy mozzarella, fresh tomatoes, basil, Italian salad, homemade mozzarella, summer salad, easy appetizer