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Insalata caprese
Take the mozzarella out of the fridge 30 minutes ahead. Slice it and the tomatoes about 1 cm thick.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Insalata caprese take?
10 min all in — 10 min prep. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Chef's knife, Cutting board.
How much salt do I put in?
The recipe lists Salt at ½ tsp (flaky).
What can I use instead?
Mozzarella di bufala → Fior di latte. Cow's-milk mozzarella; milder and less rich, and just as Neapolitan.
Any tips from this recipe?
Never refrigerate the tomatoes; cold kills their flavour. Mop up the oil and mozzarella milk with bread.
Can I prepare this ahead?
Take the mozzarella out of the fridge 30 minutes ahead. Slice it and the tomatoes about 1 cm thick.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.