Caprese Salad Recipe
Fresh mozzarella, slices of sweet tomato, and basil topped with extra virgin olive oil, salt & pepper
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Ingredients
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Salad
Dressing & Seasoning
Method
Salad
- 1
Prepare mozzarella
Remove fresh mozzarella from its packaging and drain any excess liquid. Pat dry gently with paper towels. Slice the mozzarella into 1/4 - 1/2 inch (6-12 mm) thick rounds.
- 2
Slice tomatoes
Wash tomatoes and remove the core if present. Using a sharp knife, slice tomatoes into 1/4 - 1/2 inch (6-12 mm) thick rounds to roughly match the mozzarella slices.
- 3
Arrange salad
On a large platter or individual plates, alternate slices of tomato and mozzarella in a single layer or slightly overlapping (tomato, mozzarella, tomato). Tuck whole basil leaves between some of the slices and scatter remaining leaves over the top.
Dressing & Seasoning
- 4
Drizzle the extra virgin olive oil evenly over the arranged tomato and mozzarella (about 3 tablespoons). If using, drizzle the balsamic glaze in a thin zigzag or small dots across the salad for a touch of sweetness and visual contrast.
- 5
Season the salad by sprinkling the sea salt evenly over the tomatoes and mozzarella. Follow with freshly ground black pepper to taste (about 1/2 teaspoon). Taste one bite and adjust salt and pepper if needed.
- 6
Serve immediately at room temperature. If desired, allow the plated salad to sit 5–10 minutes before serving to let flavors mingle. Leftovers can be loosely covered and refrigerated for up to 1 day; bring back to room temperature before serving.
