Caprese Salad Recipe

Prepare tomatoes

Wash the tomatoes and dry them. Slice each tomato into 1/4-inch (6 mm) thick rounds. If tomatoes are very large, halve them before slicing so pieces are manageable for plating.

Slice mozzarella

Pat the fresh mozzarella dry with paper towel to remove excess moisture. Slice into rounds about the same thickness as the tomato slices (1/4 inch / 6 mm).

Slice onion and arrange basil

Peel the red onion and cut into very thin half-moon slices. Gently tear or keep whole the basil leaves depending on size; for large leaves, tear into smaller pieces so they're evenly distributed.

Arrange salad

On a large platter or individual plates, arrange the tomato and mozzarella slices alternating and slightly overlapping (tomato, mozzarella, tomato, etc.) in a single layer. Scatter the thin red onion slices and basil leaves over and between the rounds.

Make simple dressing

In a small bowl or measuring cup, combine the extra virgin olive oil and balsamic vinegar. Whisk briefly to emulsify. Season with the salt and black pepper, tasting and adjusting to preference.

Dress the salad

Drizzle about two-thirds of the dressing evenly over the arranged tomatoes, mozzarella, onions, and basil. Reserve a little dressing for guests to add more if desired.

Optional balsamic reduction

If using a balsamic reduction, lightly drizzle the reduction over the salad in a decorative pattern for added sweetness and presentation (about 1 tablespoon).

Final touches and serve

Let the salad rest at room temperature for 5 minutes to allow flavors to meld, then serve immediately. Provide extra salt, pepper, and the reserved dressing at the table.