Mozzarella Caprese Recipe

Prepare mozzarella

If using a large mozzarella ball, slice it into 1/4-inch rounds. If using ciliegine (small balls), drain well and halve if they are larger than bite-size. Pat dry on paper towels to remove excess moisture.

Prepare tomatoes

Wash tomatoes and slice into 1/4-inch rounds, trying to match the thickness of the mozzarella. If tomatoes are very juicy, gently squeeze seeds away or blot slices with paper towel to avoid a soggy plate.

Prepare roasted red peppers

Drain jarred roasted red peppers and pat dry. Slice into 1/2-inch strips or bite-size pieces. If you prefer, chop them roughly for scattering over the salad.

Assemble

On a large platter or on individual plates, arrange alternating slices of tomato and mozzarella in a slightly overlapping pattern (tomato, mozzarella, tomato, etc.). Tuck whole basil leaves between some of the layers and scatter strips or pieces of roasted red pepper evenly over the top.

Make dressing

In a small bowl or jar combine the extra-virgin olive oil and balsamic reduction (or aged balsamic vinegar). Whisk or shake until emulsified. Season with sea salt, freshly ground black pepper, and dried oregano if using. Taste and adjust seasoning; balsamic reduction is sweeter and more concentrated, so use vinegar or reduction to your preference.

Dress the salad

Drizzle the dressing evenly over the arranged tomato-mozzarella-basil stack, taking care not to saturate — a light coat is best. If using microgreens or arugula, scatter them over or around the edges now. Finish with an extra tiny drizzle of balsamic reduction for presentation, if desired.

Sprinkle a final pinch of sea salt and a crack of black pepper over the plated salad. Serve immediately with toasted baguette slices or crostini on the side for scooping. If not serving right away, keep chilled for up to 30 minutes; basil will darken if dressed too far in advance.