Insalata Di Mozzarella Caprese Recipe

Drain and slice mozzarella

Remove the buffalo mozzarella from its liquid and let it sit on a paper towel-lined plate for 10 minutes to drain. Pat gently with another paper towel if needed. Slice the mozzarella into 1/4-inch to 1/3-inch thick rounds.

Slice tomatoes

Wash and dry the tomatoes. Cut into 1/4-inch to 1/3-inch thick rounds similar in size to the mozzarella slices. If using larger heirloom tomatoes, slice to match the mozzarella diameter; for smaller tomatoes, halve or slice into rounds as appropriate.

Prepare basil

Rinse basil leaves and gently pat dry. Remove any large stems. Keep whole leaves for layering; tear very large leaves in half if necessary so pieces are bite-sized.

Arrange the tomato and mozzarella slices on a large platter or individual plates, alternating tomato and mozzarella and slightly overlapping (tomato, mozzarella, basil leaf, repeat) to create a pleasing pattern. Tuck basil leaves between slices evenly across the salad.

Drizzle the extra-virgin olive oil evenly over the arranged slices, using about 3 tbsp total.

Lightly season the assembled salad with the sea salt and freshly ground black pepper. If using flaky finishing salt, sprinkle that over the top just before serving for texture.

Finish by drizzling the balsamic reduction or aged balsamic vinegar over the salad in a thin stream. Use about 2 tbsp total; if using a thick balsamic reduction, drizzle less and taste as you go.

Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld, then serve immediately. Caprese is best served fresh the day it’s assembled.