Buffalo Mozzarella Caprese Recipe

Prepare mozzarella

Remove buffalo mozzarella from its liquid and place on a plate lined with paper towels. Gently pat dry to remove excess moisture. If using a 12 oz ball, slice into 1/2-inch rounds (about 6 slices).

Slice tomatoes

Wash and core the heirloom tomatoes. Slice into 1/4-inch to 1/2-inch rounds, aiming for slices similar in diameter to the mozzarella. If tomatoes are very large, cut into wedges instead.

Prepare roasted peppers

If using jarred roasted red peppers, drain and pat dry, then slice into 1/2-inch strips. If using fresh peppers to roast: char whole red peppers over a gas flame or under a broiler until blackened on all sides, transfer to a covered bowl for 10 minutes, then peel, remove seeds, and slice into 1/2-inch strips.

Arrange components

On a large serving platter or individual plates, arrange alternating slices of mozzarella and tomato in a single layer or slightly overlapping fan (tomato, mozzarella, tomato, mozzarella). Tuck roasted red pepper strips between slices evenly across the platter. Distribute basil leaves whole (or torn larger leaves) between and on top of the slices.

Season base

Lightly sprinkle the arranged tomatoes, mozzarella, and peppers with sea salt (approximately 1/2 tsp distributed) and half the freshly ground black pepper. Reserve remaining pepper for finishing.

Drizzle the cold-pressed extra-virgin olive oil evenly over the assembled Caprese (about 2 tbsp). If using, add the optional lemon juice to the oil before drizzling to add brightness.

Using a spoon, artistically drizzle the aged balsamic reduction across the platter (about 2 tbsp). For a decorative touch, create thin lines or small droplets. If your balsamic reduction is very thick, warm gently in a small bowl in the microwave for 5–8 seconds and stir until pourable.

Finish with the remaining freshly ground black pepper (to taste, about 1/2 tsp left) and, if desired, a final small pinch of sea salt on the tomatoes only.

Scatter microgreens or a small handful of arugula over the platter for color and peppery contrast. Lightly sprinkle cracked pink peppercorns for aroma and visual interest.

Serve immediately at room temperature so the buffalo mozzarella is creamy. Provide extra aged balsamic reduction and olive oil on the side for guests who want more.