Caprese Recipe
sliced tomatoes and fresh mozzarella with olive oil and basil
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Ingredients
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Caprese Salad
Method
Assemble Caprese
- 1
Prepare tomatoes
Wash tomatoes and pat dry. Using a sharp knife, slice tomatoes into 1/4-inch to 1/3-inch thick rounds. Arrange tomato slices on a serving platter in a single layer or slightly overlapping in a circle/row depending on platter shape.
- 2
Slice mozzarella
Drain any liquid from the mozzarella and pat lightly with paper towel. Slice mozzarella into rounds roughly the same thickness as the tomatoes. Tuck a mozzarella slice next to or on top of each tomato slice, alternating tomato and cheese.
- 3
Add basil
Tuck whole basil leaves between tomato and mozzarella slices and scatter a few leaves on top for color and aroma. If basil leaves are large, tear them in half to fit.
- 4
Season and dress
Drizzle the extra-virgin olive oil evenly over the arranged tomatoes and mozzarella (about 3 tablespoons). Drizzle the balsamic vinegar or reduction lightly over the salad (about 1 tablespoon). Sprinkle sea salt evenly across the tomatoes and mozzarella (about 1 teaspoon) and finish with freshly ground black pepper to taste (about 1 teaspoon).
- 5
Optional: Serve with bread
If using bread, lightly toast or grill the slices until warm and golden. Serve alongside the salad to soak up juices and oil.
- 6
Let the salad sit at room temperature for 5–10 minutes before serving so flavors meld. Taste and adjust seasoning with extra salt, pepper, or oil if desired. Serve immediately.