Caprese Salad Recipe

Time20m

Serves4

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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1
Prepare tomatoes
Wash tomatoes and pat dry. Slice each tomato into 1/4-inch to 1/2-inch thick rounds, keeping slices uniform so they layer neatly.
2
Prepare mozzarella
Drain fresh mozzarella if packed in water. Slice mozzarella into rounds similar in thickness to the tomato slices (about 1/4-inch). If using small burrata or ciliegine, tear into bite-size pieces.
3
Assemble
On a large serving platter or individual plates, alternate tomato and mozzarella slices in an overlapping pattern (tomato, mozzarella, tomato, etc.) or arrange in a loosely stacked rosette. Tuck whole basil leaves between some of the layers so they are visible and evenly distributed.
4
Dress
Drizzle the extra-virgin olive oil evenly over the arranged salad. Then lightly drizzle the balsamic glaze or aged balsamic vinegar across the top in a thin stream. If using balsamic vinegar instead of a glaze, use slightly less and drizzle in a fine stream so it doesn't pool.
5
Season
Sprinkle sea salt and freshly ground black pepper evenly over the salad. Taste and adjust seasoning if necessary.

6
If using toasted pine nuts: toast them in a small dry skillet over medium heat for 2–4 minutes, stirring constantly until golden and fragrant. Allow to cool slightly, then scatter over the salad.
7
Finish with a light pinch of flaky sea salt over the top for texture and an optional extra drizzle of olive oil just before serving.