Caprese Salad Recipe
Make Caprese Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Method
Salad
Prepare tomatoes
Wash tomatoes and pat dry. Slice tomatoes into 1/4-inch to 1/3-inch thick rounds. If using very large tomatoes, cut slices into halves so pieces are bite-sized.
Prepare mozzarella
Drain fresh mozzarella and pat gently with paper towels to remove excess moisture. Slice into rounds roughly the same thickness as the tomato slices (about 1/4 inch).
Assemble
On a large platter or individual plates, arrange tomato and mozzarella slices in an overlapping pattern (tomato, mozzarella, tomato) or in separate clusters. Tuck whole basil leaves between slices and scatter remaining leaves across the top. If using arugula/baby greens, spread greens in a single layer on the platter first and arrange tomato and mozzarella on top.
Season and dress
Drizzle extra-virgin olive oil evenly over the arranged salad (about 3 tablespoons). Drizzle balsamic glaze or a light stream of aged balsamic vinegar over the top (about 1 to 1 1/2 tablespoons). Sprinkle fine sea salt evenly across the tomatoes and mozzarella (about 1 teaspoon) and finish with freshly ground black pepper to taste (about 1/2 teaspoon).
Final touch and serving
Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld. Taste and adjust seasoning if needed (add a little more salt, pepper, or balsamic). Serve immediately. Leftovers keep refrigerated in a covered container for up to 24 hours; add a quick extra drizzle of olive oil before serving again if the cheese has dried.