Caprese (gf) Recipe

Prepare ingredients

Take the mozzarella out of the refrigerator 10–15 minutes before assembling to come closer to room temperature for better texture and flavor. Rinse the tomatoes and basil leaves under cool water and dry gently with paper towels or a clean kitchen towel.

Slice cheese and tomatoes

Using a sharp knife, slice the mozzarella into 1/4-inch (about 6 mm) thick rounds. Slice the tomatoes into rounds about the same thickness as the cheese. If tomatoes are very large, cut into 1/2-inch rounds or into wedges so sizes match the mozzarella.

Arrange on plate

On a serving platter or individual plates, arrange the tomato and mozzarella slices alternating and slightly overlapping (tomato, mozzarella, tomato, etc.) in a single layer. Tuck whole or torn basil leaves between slices and scatter remaining leaves on top. If using large basil leaves, you can tear them to distribute flavor evenly.

Season and dress

Lightly sprinkle the arranged slices with kosher salt (about 1/2 to 1 tsp distributed evenly) and freshly ground black pepper. Drizzle the extra-virgin olive oil evenly over the tomatoes and mozzarella (about 3 tablespoons). Then lightly drizzle the balsamic reduction or balsamic vinegar (about 2 tablespoons) in a thin stream across the salad. If using straight balsamic vinegar and you prefer a thicker glaze, you can simmer 2 tablespoons of balsamic in a small pan over medium-low heat until reduced by half and slightly syrupy — allow to cool before drizzling.

Finish and serve

If desired, finish with a light sprinkle of flaky sea salt for texture. Serve immediately at room temperature. This Caprese serves 2–3 as a starter or side. Leftovers are best eaten the same day; store loosely covered in the refrigerator for up to 24 hours.