Caprese (v) Recipe

Caprese Salad

1. 1

   Prepare ingredients

   Wash the tomatoes and basil. Pat dry. Slice the tomatoes into 1/4-inch to 1/2-inch thick rounds. Drain the buffalo mozzarella on paper towels and slice it into 1/4-inch rounds or tear into bite-sized pieces if using small balls (ciliegine).

2. 2

   Assemble

   On a large serving platter, arrange tomato and mozzarella slices alternately in a single overlapping row or circular pattern (tomato, mozzarella, tomato, mozzarella). Tuck whole or folded basil leaves between some of the layers to distribute flavor and color evenly.

3. 3

   Dress and finish

   Drizzle the extra-virgin olive oil evenly over the arranged tomatoes and mozzarella (about 3 tbs). Dot or gently spoon the basil pesto in small teaspoons across the top (3 tsp total), spreading lightly with the back of the spoon if desired so it mingles with the cheese and tomato. Lightly sprinkle the sea salt evenly over the salad (about 1 tsp), then finish with freshly ground black pepper to taste (about 1 tsp). Finally, lightly drizzle the balsamic glaze (1 tbs) in a thin zigzag over the top for a sweet-tangy contrast.

4. 4

   Optional: serve with bread

   If using optional crusty bread or crostini, place slices on the side of the platter. For crostini, toast bread slices until golden; you may rub with a cut clove of garlic for extra aroma. Serve immediately so the mozzarella stays cool and the tomatoes remain firm.

5. 5

   Serving suggestion and timing

   Serve immediately at room temperature so the flavors are bright. If preparing slightly ahead (up to 30 minutes), cover lightly with plastic wrap and keep at cool room temperature; avoid refrigerating as cold will mute flavor and firm the cheese.