Caprese Salad Recipe

Bring to room temperature

Remove the mozzarella from the refrigerator 20–30 minutes before plating so it warms slightly; this improves flavor and texture.

Wash tomatoes and basil. Pat dry thoroughly with paper towels to prevent a watery salad.

Slice the tomatoes about 1/4-inch thick. If using large heirloom tomatoes, cut into 1/2-inch slices and then halve so pieces are bite-sized. Arrange tomato slices on a large serving platter or individual plates in a single layer or slightly overlapping.

Slice or tear the mozzarella into pieces roughly the same size as the tomato slices. Distribute the mozzarella evenly over the tomatoes, alternating tomato and cheese if you prefer a classic presentation.

Tuck whole or torn basil leaves between tomato and mozzarella pieces and scatter remaining leaves on top. If using large basil leaves, tear them once so their flavor disperses more evenly.

In a small bowl or measuring cup, whisk together the extra-virgin olive oil and optional red wine vinegar or lemon juice until combined. Taste and adjust — the oil should be fruity and the acid subtle.

Drizzle the EVOO mixture evenly over the arranged tomatoes, mozzarella, and basil. If using, lightly drizzle the aged balsamic or balsamic glaze in a thin ribbon over the salad for sweetness and visual contrast.

Season the salad with sea salt and freshly ground black pepper evenly. Use a light hand with salt at first, then taste and add more if needed.

If using, sprinkle the microgreens or baby arugula over the top and scatter the toasted nuts for crunch. Serve immediately so the tomatoes remain fresh and the mozzarella keeps its texture.