Ask Ina is back, and this is not a drill.
Keeping it proportionate is key.
If you only have small sizes to work with, make ascoopable saladthat will taste just as delicious.
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But for this classic version, Garten has more advice up her sleeve.
“The best way to cut a tomato is with a serrated knife,” Garten explained.
After slicing the mozzarella with a regular slicing knife, Garten moves on to plating.
“I just think it looks better, I don’t know, that’s my thing.”
After layering her tomato and mozzarella slices, she seasons her side salad.
“I always put the things that give it flavor on first,” Garten suggested.
Garten then cracks black pepper on top of the caprese salad.
“You want it to get into the tomato and the mozzarella,” she said.
I’m using red-wine vinegar.
you could do white, balsamic, whatever vinegar you like."
After adding the vinegar, Garten drizzles her olive oil over the top.
The last thing she adds to the salad is the basil.
“you could do it two different ways,” she explained.
“Add the basil just before serving so it doesn’t turn brown!”
With these tips, you’ll be able to make a gorgeous caprese salad, Ina Garten’s way.
For more similar easy dishes, check out thesecaprese recipes that only take three steps to make.
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