Caprese salad
This salad is ridiculously quick to make and is the best way to use big ass Valencian tomatoes when they’re in season. One tomato is usually enough to make two plates like this — they’re that huge. It’s fresh, juicy, and full of summer flavors.
Ingredients
Yields 2 portions
- 1–2 big meaty tomatoes
- 250 g of fresh Mozzarella cheese
- olive oil
- salt
- coriander seeds
- cumin seeds
- freshly ground black pepper
Directions
- Slice the tomatoes into 1/2 cm slices, and arrange them on a big plate.
- Sprinkle salt over tomatoes.
- Slice the Mozzarella into the same amount of slices as you have tomato slices (if you can), and put it on top of the tomatoes.
- Sprinkle with olive oil and freshly ground coriander seeds, cumin seeds, and black pepper.
Explore ingredients
Ingredients explorer
| Name | Kind | Season | Contains |
|---|---|---|---|
| Black pepper | Vegan | ||
| Cheese | Vegetarian | Dairy | |
| Coriander seeds | Vegan | ||
| Cumin seeds | Vegan | ||
| Olive oil | Vegan | ||
| Salt | Vegan | ||
| Tomato | Vegan | March April May June July August September |
More recipes like caprese salad
- Olivier salad with chickenGluten freeDairy freeNo refined sugar
90 m
- Pico de galloVeganVegetarianGluten freeDairy freeNo refined sugar
10 m
- Vinaigrette saladVegetarianGluten freeDairy freeNo refined sugar
- Salmon and avocado toastsGluten freeDairy freeNo refined sugar
30 m
- Feta olive saladVegetarianGluten freeNo refined sugar
10 m
- Pea saladVeganVegetarianGluten freeDairy freeNo refined sugar