Caprese Salad Recipe

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.