Mozzarella Caprese Recipe

Prep basil

Rinse the 30 g of basil leaves and pat dry thoroughly with paper towels or spin in a salad spinner to remove excess water. Thoroughly dry leaves help the oil emulsify and avoid a watered-down dressing.

Blend dressing

In a small blender or food processor combine the dried basil leaves, 60 ml extra-virgin olive oil, 1 tbsp white balsamic vinegar, 1 tsp lemon juice, 1 clove garlic (peeled), 0.5 tsp honey, 0.25 tsp salt and 0.25 tsp black pepper. Blitz until smooth and emulsified, about 20–30 seconds. If the mixture is too thick, add olive oil 1 tsp at a time to reach a drizzling consistency.

Taste and adjust

Taste the dressing and adjust seasoning — add a pinch more salt, a touch more vinegar for brightness, or more honey if you prefer sweeter. Transfer dressing to a small pouring vessel and set aside at room temperature while you assemble the salad (or refrigerate up to 24 hours).

Slice mozzarella and tomatoes

Drain the 250 g buffalo mozzarella on paper towels for 5 minutes to remove excess whey. Using a sharp knife, slice the mozzarella into 6 even slices (about 1–1.5 cm thick). Slice the 3 medium vine tomatoes into 6 even slices to match the mozzarella thickness.

Arrange on plate

On a large serving plate, alternate slices of buffalo mozzarella and tomato in an overlapping circle or row (slice, tomato, slice, tomato), creating an even pattern. Aim for a slight overlap so the salad looks tidy and balanced.

Season and oil

Drizzle 2 tbsp extra-virgin olive oil evenly over the arranged slices. Sprinkle 1 tsp sea salt and 0.5 tsp freshly ground black pepper evenly across the tomatoes and mozzarella to enhance flavor.

Add basil leaves

Tuck whole fresh basil leaves (about 20 leaves) between the tomato and mozzarella slices and scatter a few on top for visual appeal and fragrance.

Dress the salad

Drizzle the homemade basil dressing over the salad in a thin stream — start with half and add more to taste. The goal is to lightly coat without saturating the cheese and tomatoes.

Garnish (optional)

If using, scatter 2 tbsp toasted pine nuts across the top and finish with 1 tbsp balsamic reduction artistically drizzled for a sweet-tangy accent.

Serve

Serve immediately at room temperature so the mozzarella is soft and the flavors are pronounced. Leftovers can be stored covered in the refrigerator for up to 24 hours; bring back to room temperature before serving.