Caprese is one of the most typical salads of Italian summers. Refreshing and satisfying, it brings color and flavor to your table. Ripe, juicy tomatoes and fresh mozzarella are the stars of the dish. And if you’re not familiar with fresh mozzarella, here’s a couple of little tricks.
First, know that fresh mozzarella cheese is moist and quite filling. If you use too much, it will overpower the freshness of the tomato. I use a ratio of 3:1 (three tomato slices per each mozzarella slice). Even if the alternating slices are visually more attractive, you’ll enjoy your Caprese more with less mozzarella.
Second, if you put salt on fresh mozzarella, it will release a sour flavor that will ruin the dish. Season the tomatoes first with salt, and add the mozzarella later. That’s why I prefer using mozzarella bits in place of alternating slices.
