Alice Rose Caprese salad only has four main ingredients, which means there’s no room for a weak one.
Ripe tomatoes, good mozzarella, fresh basil and decent olive oil are the whole dish, and this recipe focuses entirely on getting the small details right, from how the tomatoes are seasoned to how far ahead the salad can be assembled without turning watery.
There’s genuinely no cooking involved, and it takes about ten minutes from start to finish.
Why Salting the Tomatoes First Changes the Whole Salad
Tomatoes release a surprising amount of liquid once they’re sliced and salted, and that liquid is either a problem or an asset depending on how it’s handled.
Salting the tomato slices and letting them sit for a few minutes before assembling draws out some of that liquid along with concentrating their flavour, which stops the finished salad from turning watery on the plate.
Using buffalo mozzarella rather than the firmer cow’s milk version also makes a noticeable difference here, since it has a softer texture and a slightly tangy flavour that plain mozzarella doesn’t quite match.
Tearing the basil leaves by hand rather than cutting them with a knife keeps the edges from bruising and turning dark, which matters more than it sounds for how fresh the finished salad looks.
Ingredients for Gordon Ramsay Caprese Salad
- 4 large ripe tomatoes, sliced into rounds
- Salt, for drawing out tomato liquid
- 2 balls buffalo mozzarella, sliced
- Handful of fresh basil leaves
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar (or balsamic glaze)
- Freshly ground black pepper
How to Make Gordon Ramsay Caprese Salad — Step by Step
Step 1 — Slice and Salt the Tomatoes
Slice the tomatoes into rounds, roughly 1cm thick. Lay them out on a plate or tray, sprinkle lightly with salt, and leave for 10 minutes.
Step 2 — Pat the Tomatoes Dry
Pat the tomato slices gently with kitchen paper to remove any liquid drawn out by the salt.
Step 3 — Arrange
Arrange the tomato and mozzarella slices alternately on a serving plate, overlapping slightly.
Step 4 — Add the Basil
Tear the basil leaves by hand and scatter over the tomato and mozzarella.
Step 5 — Dress
Drizzle with the olive oil and balsamic vinegar. Finish with a good crack of black pepper.
My Top Tips for the Best Gordon Ramsay Caprese Salad
Use the ripest tomatoes you can find, ideally at room temperature rather than straight from the fridge, as cold tomatoes have noticeably less flavour.
Salt the tomatoes first and pat them dry, as this single step stops the finished salad from becoming watery once it’s dressed and left to sit.
Choose buffalo mozzarella over regular cow’s milk mozzarella where you can, since its softer texture and slight tang suit this salad better.
Tear the basil rather than cutting it with a knife, as torn edges bruise and darken far less than cut ones.
Dress the salad just before serving, not too far ahead, as the tomatoes and mozzarella will continue releasing liquid the longer they sit in the dressing.
Serving Suggestions
Serve as a starter with crusty bread to mop up the juices, or alongside grilled meat or fish as a light side. A glass of chilled Italian white wine suits the freshness of this salad well.
How to Store Gordon Ramsay Caprese Salad
In the fridge: Best assembled and eaten fresh. If needed, store undressed components separately, covered, in the fridge for up to 1 day, and assemble just before serving.
In the freezer: Not suitable for freezing. Both the tomatoes and mozzarella will turn watery and lose their texture completely once frozen and thawed.
Gordon Ramsay Caprese Salad Recipe
Ingredients
Method
- Slice tomatoes, salt lightly, leave 10 minutes.
- Pat dry with kitchen paper.
- Arrange tomato and mozzarella slices alternately on a plate.
- Tear basil over the top.
- Drizzle with olive oil and balsamic vinegar, finish with black pepper.
Notes
Frequently Asked Questions About Gordon Ramsay Caprese Salad
Can I make this ahead of time?
It’s best assembled close to serving, but you can slice the tomatoes and mozzarella up to a few hours ahead and store them separately, covered, in the fridge, then assemble and dress just before eating.
What’s the best mozzarella to use?
Buffalo mozzarella is the classic choice for its softer texture and tangier flavour, though a good-quality cow’s milk mozzarella works well if buffalo isn’t available.
Why has my salad turned watery?
This usually comes from not salting and drying the tomatoes beforehand, or from dressing the salad too far in advance. Both the tomatoes and mozzarella release liquid over time once cut.
Can I use balsamic glaze instead of balsamic vinegar?
Yes — balsamic glaze is thicker and sweeter, and gives a slightly different look with drizzled lines rather than a light dressing, but either works well here.
