Caprese Salad Recipe

Assembly

1. 1

   Prepare tomatoes

   Wash the tomatoes and pat dry. Slice each tomato into 1/4-inch (6 mm) thick rounds. If using large or irregular heirloom tomatoes, cut into evenly sized slices so they lay flat on the plate.

2. 2

   Prepare mozzarella

   Drain the Fior di Latte and gently pat it dry with paper towels. Slice the mozzarella into rounds about the same thickness as the tomato slices (approximately 1/4 inch). If the cheese is in a ball, cut into even slices; if it’s torn, pull into similar-sized pieces.

3. 3

   Prepare olives and basil

   If olives are whole, pit them (if not already pitted) and halve or quarter them depending on size. Wash and dry basil leaves, keeping the leaves whole for garnish. If leaves are large, tear them in half.

4. 4

   Arrange salad

   On a large platter or individual plates, optionally lay down the mixed baby greens in a single layer. Alternate tomato and mozzarella slices in an overlapping pattern (tomato, mozzarella, tomato, etc.) across the platter, making sure each slice is visible.

5. 5

   Add basil and olives

   Tuck whole basil leaves between some of the tomato and mozzarella slices, and scatter the halved olives evenly across the salad.

6. 6

   Season and dress

   Drizzle the extra-virgin olive oil evenly over the arranged salad (about 2 tablespoons). Sprinkle the sea salt evenly, then grind the fresh black pepper over the top to taste (about 1 teaspoon).

7. 7

   Finish with balsamic glaze

   Using a spoon or squeeze bottle, lightly drizzle the balsamic glaze over the entire salad in a decorative pattern (about 2 tablespoons). Avoid over-saturating; the glaze should add a glossy, tangy-sweet finish.

8. 8

   Serve

   Let sit 2–5 minutes to allow flavors to meld, then serve at room temperature. Provide extra olive oil, flaky salt, and balsamic glaze at the table if desired.