Caprese Salad Recipe

Prepare tomatoes

Wash tomatoes and pat dry. Slice tomatoes horizontally into 1/4-inch to 1/3-inch thick rounds. If using very large heirloom tomatoes, cut into 1/2-inch thick rounds or into wedges so slices are similar in size to the mozzarella.

Prepare mozzarella

Slice fresh mozzarella into rounds about the same thickness as the tomato slices (1/4-1/3-inch). If using a ball-style mozzarella, gently press each slice between paper towels to remove excess moisture for 30–60 seconds.

Assemble

On a large serving platter or on individual plates, arrange tomato and mozzarella slices alternating (tomato, mozzarella, tomato) slightly overlapping in a single layer or in concentric circles. Tuck whole basil leaves between some of the slices so leaves are visible on top and between layers.

Dress the salad

Drizzle the extra-virgin olive oil evenly over the arranged slices (about 3 tablespoons). Drizzle the balsamic vinegar (or 1 tablespoon aged balsamic reduction) lightly over the salad. If using balsamic glaze instead of vinegar, drizzle glaze sparingly to avoid overpowering the salad.

Season

Sprinkle the coarse sea salt evenly over the tomatoes and mozzarella (about 1 teaspoon). Grind fresh black pepper over the salad to taste (about 1 teaspoon). If using optional cracked pepper garnish, finish with an additional light sprinkle.

If using microgreens or a small handful of arugula, scatter them around the perimeter or lightly over the top for color and a peppery note.

For best flavor, let the assembled salad rest at room temperature for 5–10 minutes before serving to allow flavors to meld. Serve immediately after resting.