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Gordon Ramsay Caprese Salad

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course: Salads
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 2 balls fresh buffalo mozzarella 8 oz each, drained
  • 4 ​ large ripe heirloom or vine-ripened tomatoes about 1 1/2 lb
  • 1 ​ large handful fresh basil leaves about 1 cup, loosely packed
  • ​ ​ Flaky sea salt to taste
  • ​ ​ Freshly cracked black pepper to taste
For the dressing
  • 1/3 cup extra-virgin olive oil plus more for drizzling
  • 1 tbsp fresh lemon juice about 1/2 lemon
  • 1/2 tsp lemon zest ​

Equipment

  • Large serving platter or shallow dish ​
  • Sharp knife ​
  • Cutting board ​
  • Small whisk ​
  • Citrus juicer (optional) ​

Method
 

  1. Dress the platter: Pour the 1/3 cup of olive oil across a large serving platter or shallow dish in an even layer, tipping the plate so the oil coats the whole base.
  2. Slice the mozzarella: Cut each ball of buffalo mozzarella into thick slices, about 3/4 inch thick. Thick slices keep their creamy centers intact instead of turning to mush.
  3. Marinate the cheese: Lay the mozzarella slices in a single layer over the oiled platter, turning each slice once so both sides pick up a coating of oil. Leave to rest at room temperature for 15 minutes so the cheese softens and melds with the oil.
  4. Prep the tomatoes: While the cheese rests, slice the tomatoes into thick rounds, also about 3/4 inch, and let them sit at room temperature — cold tomatoes are the quickest way to kill a caprese.
  5. Layer the salad: Arrange the tomato slices between and slightly overlapping the marinated mozzarella on the platter. Tear the basil leaves by hand (never chop — tearing keeps them sweet and bruise-free) and scatter them over the top.
  6. Season and finish: Whisk the lemon juice and zest into 2 tablespoons of olive oil, drizzle over the salad, then finish with a pinch of flaky sea salt, a few cracks of black pepper, and one final drizzle of your best olive oil. Serve immediately.

Notes

Serve tomatoes at room temperature — refrigerating them destroys flavor and texture.
Skip the balsamic; fresh lemon juice lifts the richness of the buffalo mozzarella without masking its flavor.
Assemble within 10 minutes of serving. Leftovers keep 1 day refrigerated but the basil will wilt.