Dive into the freshness of Italian cuisine with this classic Caprese Salad Recipe.
Is A Classic Caprese Salad Healthy?Mozzarella Di Bufala Vs. MozzarellaHow To Make Ahead And StoreServing SuggestionsRecipe
Have you ever been in one of those Italian cafés, with the sunlight filtering through in the most picturesque way, looking at a plate that’s almost too pretty to eat? Well, that plate may have been a Caprese salad. Did it have fresh basil, creamy mozzarella, and ripe tomatoes? If you answered yes, it’s a Caprese—a super simple but definitely not-your-ordinary salad that offers a taste of Italy in every bite.
Why is this not-your-ordinary salad, you ask? This salad has no greens other than fresh basil. There’s no filler, just killer. And at the heart of it is the mozzarella di bufala that’s kind of a local celeb in Italy. Made from the milk of the Mediterranean water buffalo, this mozzarella is richer and tangier than the standard mozzarella that populates the grocery store shelves. If you can find it, it’s really worth trying it.
That said, do you know what a Caprese salad is really about? It’s about how, sometimes, keeping things basic brings out the best flavors. A good reminder that too much of anything can, honestly, be too much.
Is A Classic Caprese Salad Healthy?
A recipe based on simple, fresh, and wholesome ingredients, this Caprese salad is perfectly healthy. Tomatoes are a great source of vitamins A and C, as well as the powerful antioxidant lycopene. The mozzarella di bufala is a good source of protein and calcium and also contains less fat than your standard grocery store mozzarella. Even the drizzle of olive oil provides heart-healthy monounsaturated fats.
Mozzarella Di Bufala Vs. Mozzarella
Let’s talk more about the mozzarella. You may be wondering if there really is that much of a difference between the two, but there is. Regular mozzarella is made of cow’s milk. It’s soft, mild, and perfect for melting on pizza or layering in a lasagna. Mozzarella di bufala is made from the milk of the Mediterranean water buffalo, which gives it a richer flavor than regular cow’s milk mozzarella. It’s also softer and more delicate, with a slightly tangy kick, and it’s delicious to eat all on its own.
If you can’t find mozzarella di bufala at a grocery store or Italian market near you, you can absolutely still use regular cow’s milk mozzarella to make a Caprese salad. But keep your eyes open for it in the future!
How To Make Ahead And Store
Caprese salad is best enjoyed fresh. You can prep your cheese and tomatoes ahead of time, but keep the olive oil, vinegar, and basil off until the last minute. Any leftovers can be popped in an airtight container and kept in the fridge, but they should be eaten within 3 days, or the salad may become soggy.
Serving Suggestions
The classic Caprese salad is extraordinarily versatile, which is my way of saying, “Serve it with whatever you want!” Add some sliced avocado for a creamy twist, or try out a different cheese like burrata. Fruits like peaches or strawberries will add a nice sweetness to the savory goodness. If you want to serve this salad as an entrée, consider some protein in the form of grilled chicken or shrimp.
It can be enjoyed as a stand-alone lunch, an appetizer at your next dinner party, or as a side to Grilled Chicken Breast, Air-Fryer Salmon, or even Hearty Vegetable Lasagna if you’re going all out on the Italian theme.
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