Caprese Recipe
Buffalo mozzarella with heritage tomato and fresh basil
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Ingredients
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Caprese Salad
Method
Caprese Salad
Prepare ingredients
Drain the buffalo mozzarella in its liquid for 5 minutes on a plate lined with paper towel. Pat dry gently and slice into 1/4-inch (6 mm) rounds or tear into bite-size pieces if using small balls (bocconcini). Wash heirloom tomatoes, remove cores, and slice into 1/4-inch (6 mm) rounds or wedge into similar-sized pieces if tomatoes are irregular. Wash and gently pat dry basil leaves. If using arugula/baby greens, rinse and spin dry.
Arrange salad
On a serving platter or individual plates, either: (a) alternate slices of tomato and mozzarella in an overlapping circular pattern, or (b) scatter torn mozzarella pieces, tomato wedges, and basil leaves loosely for a more rustic presentation. If using arugula, lay a small bed first and arrange tomato and mozzarella on top.
Season and dress
Drizzle extra-virgin olive oil evenly over the arranged tomatoes and mozzarella (approximately 3 tablespoons). Sprinkle sea salt evenly and grind fresh black pepper over the top to taste (about 1 teaspoon total). Drizzle the balsamic glaze sparingly (about 1 tablespoon) in a thin zig-zag or dots over the salad. If you prefer a lighter balsamic, you may substitute 1 tablespoon aged balsamic vinegar combined with 1/2 teaspoon honey.
Finish and serve
Tuck whole basil leaves between tomato and mozzarella pieces or scatter chopped basil if preferred. Allow the salad to sit 3–5 minutes at room temperature for flavors to meld, then serve immediately with crusty bread or crostini if desired.
Notes
Use the freshest buffalo mozzarella and ripe heirloom tomatoes available. Taste before adding more salt—mozzarella can be delicate. For a restaurant-style finish, finish with a few drops of very high-quality extra-virgin olive oil and a light sprinkle of flaky sea salt just before serving.