Caprese Salad Recipe
Fresh mozzarella, heirloom tomato, fresh basil, Castelvetrano olives
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Ingredients
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Salad
Dressing & finishing
Method
Salad
Prepare tomatoes
Wash and dry the heirloom tomatoes. Slice them into 1/4-inch thick rounds. If tomatoes are very large, cut into wedges about 1/2–3/4-inch thick so pieces are bite-sized. Arrange the slices or wedges on a large platter in a single layer or slightly overlapping.
Prepare mozzarella
If using a single 8 oz ball, slice into 1/4-inch rounds. If using ciliegine (small balls), leave whole or halve if large. Distribute the mozzarella pieces evenly among and on top of the tomato slices, aiming for a balanced ratio of cheese to tomato.
Add olives and basil
Scatter the pitted Castelvetrano olives over the tomatoes and mozzarella. Tear the fresh basil leaves by hand (to avoid bruising) and tuck them between tomato and mozzarella pieces and scatter some whole leaves on top for visual appeal.
Dressing & finishing
Drizzle the extra-virgin olive oil evenly over the assembled salad, using about 2–3 tablespoons so each piece gets a light coating.
Lightly drizzle the balsamic glaze in a thin zigzag over the salad for sweetness and contrast. If you prefer a less-sweet dressing, use 1 teaspoon balsamic and 2 teaspoons of the olive oil instead.
Season with sea salt and freshly ground black pepper to taste. If using flaky finishing salt, sprinkle it sparingly over the top to preserve texture.
Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld, then serve immediately.