Caprese salad (tomatoes and mozzarella)

Name: Caprese salad (tomatoes and mozzarella) - Petruta P.
Ingredients: 2 tomatoes; 1 large mozzarella; 1 pinch of oregano; 1 teaspoon of olive oil

Savory - Caprese salad (tomatoes and mozzarella) by Petruta P. - Recipia

It's the kind of salad I make when I want something quick, especially in summer when the tomatoes are flavorful. There are no complicated steps, and you really don't need any special utensils. I've made it dozens of times because it simply works just as it is: a few simple ingredients, laid out in plain sight. Quick Info Total time: 5 minutes Preparation time: 5 minutes Cooking time: none needed Servings: 2 Difficulty: very easy Recipe type: quick salad, snack or side dish Ingredients 2 medium ripe but firm tomatoes 1 large mozzarella (about 125 g) 1 pinch of dried oregano 1 teaspoon of olive oil Preparation steps 1. Wash the tomatoes and slice them into suitable pieces, neither too thin nor too thick. It's important that the slices don't get crushed when you move them to the plate. 2. Take the mozzarella out of the package and slice it. If it's too wet, gently pat it with a paper towel before slicing to avoid excess whey on the plate. 3. On a large plate, alternate a slice of tomato and a slice of mozzarella until you've used all the slices. Don't crowd them, leave a little space between them. 4. Drizzle everything lightly with olive oil. Don't overdo it, as the mozzarella already has some moisture. 5. Sprinkle a pinch of dried oregano on top. You can crumble it well between your fingers to release the aroma. 6. Serve immediately. It doesn't need any extra time to sit. Why I make this recipe often I prepare it often because it requires no effort, and the ingredients are accessible. It fits when I need a quick salad that looks good on the table without complicating the kitchen. It doesn't involve cooking and works even when I don't have time or the desire for something more elaborate. Tips and variations Tips Use ripe but firm tomatoes so they don't leak and fall apart when sliced. For mozzarella, choose the large version, not the mini balls or other types that are hard to slice. Extra virgin olive oil tastes better, but a simple one is fine if you don't have anything else. Don't let the salad sit for long after you put it on the plate. Tomatoes release water, and mozzarella gets soft. Substitutions If you don't have oregano, you can skip it entirely, the recipe still works. Olive oil can be replaced with another neutral oil, though the flavor won't be the same. I don't recommend other types of cheese instead of mozzarella for this combination, as it completely changes the taste and texture. Variations You can add a little salt if you feel it's missing, but usually mozzarella is already salty. If you want, you can change the order of layering, but the red-mozzarella alternation is more practical for serving. Serving ideas It's suitable as a simple salad, alongside meat or fish. It can be placed on a slice of toasted bread for a quick snack. It works as an appetizer for guests if you arrange it nicely on a platter. Frequently asked questions How long can I keep the salad in the fridge before serving? I don't recommend keeping it for more than 30 minutes, as mozzarella releases water, and the tomatoes get soft. Can I use leftover mozzarella from another recipe? Yes, if it has been stored correctly in the fridge and hasn't been left out of the packaging for too long. Before using it, check if it hasn't dried out on the outside. Can I use cherry tomatoes or other smaller varieties? You can, but you need to cut them in halves or slices to alternate with mozzarella. It doesn't change the basic flavor, but the appearance differs. Nutritional values Estimated for one serving: approximately 180 kcal. Protein: 10 g, fat: 12 g, carbohydrates: 5 g. It depends on exactly how large the mozzarella is and how much oil you use. The salad is filling for a snack but not very high in calories. Storage and reheating Caprese salad doesn't store well. Tomatoes and mozzarella release water, and the texture becomes soft. It's better to make it just as you consume it. Reheating doesn't suit this recipe.

Caprese salad (tomatoes and mozzarella)

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