Fresh Caprese Salad Recipe

Prepare cheese and tomatoes

Remove the fresh mozzarella from the refrigerator and pat dry with paper towels. Slice the mozzarella into 1/4-inch thick rounds. Wash the roma tomatoes, core them, and slice into 1/4-inch rounds to match the cheese thickness.

Arrange on platter

On a large serving platter or individual plates, place a bed of mixed salad greens (approximately 1 cup per serving). Layer alternating slices of tomato and mozzarella on top of the greens in an overlapping scallop or stacked arrangement, leaving small gaps to show the greens.

Add basil

Tuck whole fresh basil leaves between some of the tomato and mozzarella slices and scatter a few leaves over the mixed greens for aroma and color.

In a small bowl or jar, combine 1 tablespoon extra-virgin olive oil, 1/2 teaspoon lemon zest, 1/4 teaspoon minced garlic, 1/8 teaspoon red pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Whisk or shake vigorously to emulsify slightly and allow to rest for 5 minutes so flavors meld.

Taste and adjust seasoning if necessary. The oil should be lightly flavored — not overpowering the fresh mozzarella.

In a small bowl, stir together 1 tablespoon balsamic vinegar and 1/2 teaspoon honey (optional) until the honey dissolves. If desired, thin with a few drops of water to reach a pourable consistency.

Just before serving, drizzle the marinated olive oil evenly over the layered tomato and mozzarella and across the mixed greens (use about half the oil for presentation, reserve any extra for guests to add). Lightly drizzle the balsamic vinegar over the tomatoes and cheese in a thin ribbon or small dots.

Sprinkle with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper across the top. Serve immediately so the mozzarella remains fresh and the greens stay crisp.