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Ingredients
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Caprese Salad
Method
Caprese Salad
- 1
Prepare tomatoes
Wash the tomatoes and pat dry. Slice each tomato into 6–8 even slices about 1/4 inch (6 mm) thick. If tomatoes are very juicy, gently blot slices with a paper towel to remove excess moisture.
- 2
Prepare mozzarella
Drain the buffalo mozzarella and gently pat it dry with paper towels. Slice the mozzarella into pieces roughly the same thickness as the tomato slices (about 1/4 inch / 6 mm). If the mozzarella comes in a large ball, cut into 6–8 slices. Save any milky liquid for another use or discard.
- 3
Assemble
On a serving platter or on individual plates, arrange alternating tomato and mozzarella slices in an overlapping circle or row (tomato, mozzarella, tomato, mozzarella). Tuck whole basil leaves between some of the slices so the leaves are evenly distributed and visible.
- 4
Season and dress
Drizzle the extra-virgin olive oil evenly over the arranged slices (about 3 tablespoons total). Lightly season with sea salt and freshly ground black pepper to taste (about 1 tsp each distributed across the plate). If using, finish with a light drizzle (about 1 tablespoon) of balsamic glaze for sweetness and acidity. Scatter a few extra basil leaves on top.
- 5
Optional finishing touches
If desired, sprinkle a small pinch (about 1/2 tsp) of flaky sea salt over the top for texture and a final pop of flavor. Serve immediately with crusty bread or crostini on the side.
- 6
Serving
Serve as a starter at once so the basil remains fresh and the mozzarella retains its texture. Leftovers can be stored covered in the refrigerator for up to 24 hours but are best eaten fresh.