Large Caprese Salad Recipe

Prepare tomatoes

Wash tomatoes and pat dry. Slice each tomato into 1/4-inch to 1/3-inch thick rounds. If tomatoes are large, cut into 1/2-inch slices and then halve the slices so they are bite-sized.

Prepare mozzarella

Drain mozzarella and pat gently with paper towels to remove excess liquid. Slice into rounds about the same thickness as the tomato slices (1/4–1/3 inch). If using a log, slice into rounds; if using small bocconcini, halve or leave whole depending on size.

Arrange salad

On a large serving platter or shallow bowl, optionally spread the mixed salad greens evenly as a bed. Alternately arrange tomato and mozzarella slices in an overlapping circular pattern or in rows, slightly shingling them and leaving small gaps to tuck basil leaves in between.

Add basil

Tear larger basil leaves in half and tuck whole smaller leaves between tomato and mozzarella slices so every portion will have fresh basil.

Season and dress

Drizzle the extra-virgin olive oil evenly over the arranged salad (about 4 tablespoons). Sprinkle the sea salt and freshly ground black pepper evenly across the tomatoes and mozzarella. Drizzle the balsamic glaze in a thin stream over the top for sweetness and visual contrast (about 2 tablespoons). If using plain balsamic vinegar instead of glaze, drizzle 1–1.5 tablespoons and consider reducing beforehand.

Final adjustments

Taste a slice and adjust seasoning with a pinch more salt or a grind more pepper if needed. Let the salad sit at room temperature for 10–15 minutes before serving to let flavors meld; serve immediately after resting.

Serving suggestion

Serve as a large shared appetizer or light main. Provide extra balsamic glaze and olive oil at the table. Leftovers can be kept covered in the refrigerator for up to 24 hours but are best when eaten the same day.