A no-cook Italian salad of ripe tomatoes, mozzarella, basil, olive oil, and a clean seasoning of salt and pepper.
12 min prep
Keeps the screen on · step-by-step guide · built-in timer
Cut the tomatoes into thick round slices.
Slice the mozzarella to a similar thickness as the tomatoes.
Arrange the tomato and mozzarella slices overlapping on a serving plate.
Place the basil leaves between the slices.
Whisk the olive oil, salt, and black pepper in a small bowl.
Drizzle the dressing over the salad and serve immediately.
💡 Tip: Take the mozzarella out of the refrigerator and let it sit for 10 minutes at room temperature; very cold cheese mutes the aroma of the tomatoes.
🍽️ Serving suggestion: Serve caprese on a wide flat plate as a summer starter, with toasted country bread and cold lemonade if desired.
~260
kcal calories
13
g protein
8
g carbs
20
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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