California Caprese Salad Recipe

Prepare tomatoes

Wash the heirloom tomatoes and pat dry. Slice into 1/4-inch to 1/2-inch rounds or cut into wedges if tomatoes are large. Place tomato slices/wedges on a large serving platter or bowl, arranging them to leave space for other components.

Slice mozzarella

Drain the fresh mozzarella and slice into 1/4-inch rounds. If using small mozzarella balls (bocconcini), halve them. Tuck mozzarella slices between tomato pieces or arrange in alternating pattern.

Prepare avocado

Halve, pit, and carefully peel the avocado. Slice into thin wedges or cubes. Lightly toss avocado with a pinch of lemon juice to prevent browning and arrange on the platter alongside tomatoes and mozzarella.

Add greens and basil

If using mixed baby greens, arrange them as a bed or scatter lightly around the platter. Tear or chiffonade fresh basil leaves and scatter evenly over the tomatoes, mozzarella, and avocado.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar (or 1 tablespoon aged balsamic glaze for a sweeter finish), 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 minced garlic clove. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more honey for sweetness, more lemon for brightness, or more salt/pepper as needed.

If using balsamic glaze instead of vinegar, reduce or omit the honey to avoid over-sweetness.

Just before serving, drizzle the dressing evenly over the arranged tomatoes, mozzarella, avocado, and greens. Use about two-thirds of the dressing and reserve the rest to allow guests to add more to taste.

Scatter 2 tablespoons toasted pine nuts (or chopped walnuts) over the salad for crunch. Drizzle an additional teaspoon of extra-virgin olive oil in a thin stream over the top for shine and richness.

Sprinkle 1/2 teaspoon flaky sea salt evenly over the salad and finish with a few extra basil leaves as garnish.

Serve immediately at room temperature so the flavors of the tomatoes and mozzarella are at their best. Offer reserved dressing at the table.