Caprese Recipe

Prepare ingredients

Wash tomatoes and basil leaves under cool water and pat dry with paper towels. Drain the fresh mozzarella in a sieve if it is packed in liquid; gently press with paper towels to remove excess moisture.

Slice vegetables and cheese

Slice tomatoes into 1/4-inch to 1/2-inch thick rounds. Slice the mozzarella into rounds approximately the same thickness as the tomatoes. Peel the red onion, halve it, and slice very thinly into rings or half-rings (use more or less onion to taste).

Arrange on platter

On a large serving platter or individual plates, arrange alternating slices of tomato and mozzarella in a single overlapping row or circular pattern. Tuck basil leaves in between some of the layers so they are visible and release aroma.

Add onion

Scatter the thin red onion slices lightly over the arranged tomato and mozzarella. If you prefer a milder onion flavor, soak the onion slices in cold water for 5 minutes first and pat dry before adding.

Season and dress

Drizzle the extra-virgin olive oil evenly over the salad (about 3 tablespoons). Drizzle the balsamic glaze or a teaspoon to a tablespoon of aged balsamic vinegar in a thin line or small pools across the salad (start with 1 tablespoon and add more to taste). Sprinkle sea salt evenly (about 1 teaspoon) and freshly ground black pepper (about 1 teaspoon). If using flaky sea salt, sprinkle it at the end for texture.

Finish and serve

Give the platter a final scatter of any remaining whole basil leaves for color. Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld, then serve immediately with crusty bread or crostini if desired.