Caprese Salad Recipe
slices of tomatoes, fresh mozzarella, and basil, served over a bed of mixed greens, drizzled with extra virgin olive oil and balsamic gaze
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Ingredients
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Salad
Dressing & Finish
Method
Salad
- 1
Prepare tomatoes and mozzarella
Wash tomatoes and pat dry. Using a sharp knife, slice tomatoes into 1/4-inch thick rounds. Slice fresh mozzarella into 1/4-inch rounds. If mozzarella is very wet, blot slices lightly with paper towel.
- 2
Assemble greens base
Place 4 cups of mixed salad greens on a large serving platter or divide among 4 plates, creating an even bed in the center and around edges.
- 3
Layer tomato, mozzarella, and basil
Arrange tomato and mozzarella slices over the mixed greens in alternating layers or in overlapping concentric circles. Tuck whole basil leaves between and on top of the tomato and mozzarella slices for even distribution.
Dressing & Finish
- 4
Season and oil
Drizzle 3 tablespoons extra virgin olive oil evenly over the assembled salad. Sprinkle 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper over the tomatoes and mozzarella. If using, add 1 teaspoon lemon juice to brighten the flavors.
- 5
Add balsamic glaze
Finish by drizzling 2 tablespoons balsamic glaze in a thin stream over the top of the salad. Use less or more to taste; aim for light coverage so it complements rather than soaks the greens.
- 6
Serve
Serve immediately at room temperature so the mozzarella is soft and flavors are pronounced. For family-style, provide extra olive oil, balsamic glaze, salt, and pepper at the table.