Caprese Salad Recipe

Prepare tomatoes

Wash tomatoes and pat dry. Slice each tomato crosswise into 1/4-inch to 1/3-inch thick slices. If tomatoes are large, cut into rounds about 1/4-inch thick so they match the mozzarella thickness.

Prepare mozzarella

If using a ball or log of fresh mozzarella, slice into 1/4-inch to 1/3-inch thick slices. Gently press each slice between paper towels if very wet to remove excess moisture so the salad isn’t watery.

Arrange salad

On a large serving platter or on individual plates, alternate tomato and mozzarella slices in an overlapping pattern (tomato, mozzarella, tomato...). Tuck fresh basil leaves between some of the slices so the basil is visible and distributed evenly. If using whole leaves that are large, tear in half for easier eating.

Season and dress

Drizzle the extra-virgin olive oil evenly over the arranged slices (about 2 to 3 tablespoons total). If using, drizzle the aged balsamic vinegar or a small amount of balsamic reduction over the top for sweetness and acidity. Sprinkle the coarse sea salt evenly across the tomatoes and mozzarella, then finish with freshly ground black pepper to taste.

If desired, scatter microgreens or a small handful of baby arugula along one side or under the arranged slices to create a bed. Sprinkle the toasted pine nuts over the top for texture and a nutty flavor.

Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld. Serve immediately after resting.