Caprese Salad Recipe

Prepare tomatoes

Wash and dry the tomatoes. Slice each tomato into 1/4-inch to 1/2-inch thick rounds. If using heirloom tomatoes, cut into varied wedges for a rustic look.

Prepare cheese

If using burrata: gently pat the exterior dry. Place each burrata whole on the serving platter; slice open just before serving so the creamy interior flows. If using fresh mozzarella: drain and pat dry, then slice into 1/4-inch rounds approximately the same size as the tomato slices.

Arrange components

On a large serving plate or individual plates, either (a) alternate tomato and mozzarella/burrata slices in a single layer or spiral, leaving space to add olives and basil, or (b) place whole burrata in the center and arrange tomato slices around it. Scatter Kalamata olives evenly across the salad. Tuck fresh basil leaves between tomato and cheese pieces.

Season and oil

In a small bowl, combine the extra-virgin olive oil with the sea salt and freshly ground black pepper. Optionally add the lemon zest for brightness. Drizzle the olive oil evenly over the arranged salad, ensuring some oil reaches the tomatoes and cheese.

Add balsamic glaze

Drizzle the balsamic glaze artistically over the salad in thin lines or dots. Use approximately 2 tablespoons total, more or less to taste. If using a plain balsamic, reduce it to a glaze first (see note) or use sparingly so it doesn't make the salad soggy.

Finish and serve

Sprinkle optional flaky finishing salt if desired and adjust pepper to taste. Serve immediately so burrata remains creamy and tomatoes stay fresh. Provide crusty bread on the side if not keeping the dish gluten-free for those who want it.

Note — making a quick balsamic reduction (optional)

To make about 2 tbsp glaze: simmer 1/2 cup good-quality balsamic vinegar in a small saucepan over medium-low heat until reduced by about two-thirds and syrupy (6–10 minutes). Cool before drizzling. Store extras refrigerated.