Caprese Recipe
Mozzarella (made daily), Basil, Extra Virgin Olive Oil, Cracked Pepper and Sea Salt. Served with focaccia bread.
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Ingredients
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Caprese Salad
Focaccia
Method
Caprese Salad
- 1
Prepare ingredients
Remove the fresh mozzarella from its liquid and gently pat dry with paper towels. Slice the mozzarella into 1/4" (6 mm) rounds. Rinse tomatoes and slice into 1/4" (6 mm) rounds. Gently rinse basil leaves and pat dry. Have olive oil, sea salt, and cracked pepper ready.
- 2
Assemble
On a large serving plate or individual plates, arrange alternating slices of tomato and mozzarella in a single overlapping row or circle (tomato, mozzarella, basil leaf tucked between each slice). Distribute basil leaves evenly so each stack has at least one leaf; reserve a few whole leaves for garnish.
- 3
Finish and season
Lightly drizzle 3 tablespoons of extra-virgin olive oil evenly over the arranged slices. If using, lightly drizzle 1 teaspoon of balsamic glaze in a thin zigzag across the stack (optional). Sprinkle flaky sea salt (about 1 teaspoon) evenly across the salad, then finish with 1 teaspoon of freshly cracked black pepper to taste. Let the salad rest 2–3 minutes at room temperature so the flavors mingle before serving.
Focaccia
- 4
Warm the focaccia: preheat oven to 350°F (175°C). Place focaccia pieces on a baking sheet, brush the tops lightly with 1 tablespoon extra-virgin olive oil and sprinkle a pinch of flaky sea salt. Warm in the oven 5–7 minutes until just warmed and the edges begin to crisp. Remove and keep warm.
- 5
Place the warmed focaccia on the same platter next to the caprese or in a breadbasket. Serve immediately so guests can tear bread and use it to enjoy the mozzarella and tomato, or eat alongside.