Caprese Recipe

Caprese Salad

1. 1

   Prepare ingredients

   Bring the fresh mozzarella to room temperature for 15–20 minutes so it has better texture and flavor. Meanwhile, wash and dry the tomatoes and basil leaves thoroughly—pat dry with paper towels to avoid a watery salad.

2. 2

   Slice tomatoes and mozzarella

   Using a sharp knife, slice tomatoes into 1/4-inch to 1/2-inch thick rounds. Slice the mozzarella into similar-thickness rounds so pieces pair well. If mozzarella is in a ball, gently press excess whey out on a paper towel before slicing.

3. 3

   Make balsamic vinaigrette

   In a small bowl or jar, combine balsamic vinegar (1.5 tbsp), extra-virgin olive oil (3 tbsp), finely minced or grated garlic (1/2 clove, optional), honey or maple syrup (1/2 tsp, optional) and 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, pepper or sweetness to balance acidity.

4. 4

   Assemble the salad

   On a large serving plate or individual plates, arrange alternating slices of tomato and mozzarella in a single overlapping row or concentric circle. Tuck whole basil leaves between slices or scatter them on top. Use all tomatoes, mozzarella and about half the basil initially so distribution is even.

5. 5

   Dress and finish

   Drizzle the prepared balsamic vinaigrette evenly over the arranged tomato and mozzarella—use about 2 tbsp of the vinaigrette, reserving any extra for guests. Sprinkle the remaining 3/4 tsp sea salt and 3/4 tsp freshly ground black pepper evenly over the salad (adjust to taste). If using, drizzle the optional balsamic reduction sparingly (about 1 tsp) for extra sweetness and visual contrast.

6. 6

   Serve

   Serve immediately at room temperature so the flavors are bright. Provide extra olive oil, balsamic vinegar, salt and pepper at the table if desired. Leftovers: keep dressed components refrigerated and consume within 24 hours; best to store dressing separately and dress just before serving.