I first learnt about Caprese Salad when I started to cook at the age of 12; my mum had a great italian cookbook with classic dishes. The only difference between mine and the classic is the addition of chopped red onion, which may be heretical to purists (for which I apologise). This salad is best made in summer, when tomatoes are at their peak.


  • 3 very ripe tomatoes, best quality you can find

  • 1 Italian buffalo mozzarella (Mozzarella di Bufala Campana)

  • 1/4 small red onion, chopped finely

  • 1 handful basil leaves, shredded

  • extra virgin olive oil

  • sea salt, freshly ground pepper

  • 1/2 juice of lemon


  • 1.

    Slice the tomatoes thinly and place on a plate.

  • 2.

    Slice the mozzarella and place in between each tomato slice.

  • 3.

    Sprinkle with sea salt, grind on black pepper.

  • 4.

    Sprinkle the finely chopped red onion.

  • 5.

    Drizzle with olive oil.

  • 6.

    Sprinkle over the basil leaves.

  • 7.

    Squeeze lemon juice over the whole dish.

  • 8.

    Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 121kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 7g
  • Carbohydrate 5g
  • Sugar 3g
  • Sodium 318mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Do not compromise by using anything other than buffalo mozzarella. Use the very best olive oil you can find, and the very best, ripest tomatoes. Try to avoid making this salad except when tomatoes are at their best.

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