Caprese Salad with Seasonal Tomatoes and Light Mozzarella

🍅 Light Caprese: Simplicity Turned into Art

Caprese salad is one of the greatest triumphs of Mediterranean cuisine: it requires zero cooking and is based entirely on the quality of its three main ingredients. To make this marvel a dish suitable for frequent consumption and keep calories at bay, we use mozzarella in its light version, drastically reducing saturated fats without losing the silky texture that contrasts with the tomato.

🌿 Why it is exceptionally healthy

• Natural Lycopene: Sun-ripened seasonal tomatoes are an unsurpassed source of lycopene, an essential antioxidant for skin protection.
• Calcium and White Protein: Mozzarella provides calcium for our bones and high-quality proteins with a very mild digestive impact.
• Digestive Basil: Fresh basil leaves not only flavor the dish but contain eugenol, a compound with potent anti-inflammatory properties.

📝 Step-by-Step Preparation

1. Choosing the Tomato: Use 2 large, meaty tomatoes (like Beefheart, Heirloom, or Kumato, about 14 oz / 400g total). Wash them well and cut them into slices half an inch thick.
2. The Mozzarella: Drain 1 ball of fresh light mozzarella (4.4 oz / 125g) well. Cut it into slices of the same thickness as the tomato.
3. The Assembly (Tricolor): On a large flat plate, arrange the slices alternating one of tomato and one of mozzarella, overlapping them slightly to create an attractive spiral or line.
4. The Green Touch: Wash a good handful of fresh basil leaves. Scatter them whole or slightly torn by hand over the tomato and cheese. (Do not cut them with a knife so they don't oxidize).
5. The Master Dressing: Drizzle the salad with 1 tbsp (15ml) of premium quality EVOO. This is not the time to use just any oil; a good Extra Virgin is the soul of the dish.
6. The Final Touch: Add flaky salt (like Maldon) and a touch of freshly ground black pepper right before serving.