Caprese Al’ Basilico Recipe

Prepare tomatoes

Wash tomatoes and pat dry. Slice each Roma tomato into 1/4-inch (6 mm) rounds. If tomatoes are very large, halve slices so pieces are bite-sized.

Prepare bocconcini

Drain bocconcini in a fine mesh strainer and gently pat dry with paper towels to remove excess whey so dressing adheres.

Assemble base (optional greens)

If using arugula or mixed greens, spread 2 cups on a serving platter as a bed for the Caprese.

Arrange Caprese

Alternate tomato slices and bocconcini on the platter in an overlapping row or circle. Tuck whole basil leaves between the tomato and bocconcini pieces, reserving several leaves for garnish.

Make the dressing by whisking together 3 tablespoons extra-virgin olive oil, 1.5 tablespoons balsamic vinegar, 1/2 tablespoon fresh lemon juice, 1/2 teaspoon honey (if using), 1/2 teaspoon minced garlic (if using), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper in a small bowl or jar. Taste and adjust seasoning; the dressing should be balanced between bright acidity and oil.

Let the dressing sit for 5 minutes to meld flavors, then give it a quick whisk or shake before using.

Lightly drizzle about two-thirds of the dressing evenly over the arranged tomatoes and bocconcini, making sure some dressing reaches the basil leaves and any greens beneath.

Scatter remaining basil leaves on top for a fresh appearance. Sprinkle flaky sea salt sparingly over the cheese and tomatoes.

If desired, drizzle a small amount (about 1 teaspoon) of balsamic reduction over the top for visual contrast and concentrated sweetness. Finish with a drizzle of any remaining dressing.

Serve immediately at room temperature. Caprese is best enjoyed within 30 minutes of dressing to avoid watery tomatoes; if making ahead, keep components separate and dress just before serving.