Caprese Salad Recipe
Make Caprese Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Optional finishing
Method
Prepare ingredients
- 1
Wash and dry
Rinse the tomatoes and basil leaves under cool running water. Pat dry thoroughly with paper towels or a clean kitchen towel. Moisture will water down the salad and make the mozzarella soggy.
- 2
Slice tomatoes
Using a sharp knife, cut each tomato into 1/4-inch (about 6 mm) thick slices. Aim for even slices so the salad layers uniformly.
- 3
Slice mozzarella
Slice the mozzarella ball into 1/4-inch (about 6 mm) thick slices to match the tomato thickness. If mozzarella is very moist, gently press slices on paper towels to remove excess whey.
- 4
Assemble salad
- 5
Arrange slices
On a large serving platter or individual plates, arrange tomato and mozzarella slices in an alternating pattern (tomato, mozzarella, tomato), slightly overlapping in a single layer or in a circling fan. Tuck whole basil leaves between layers or scatter them on top.
- 6
Season
Drizzle the extra-virgin olive oil evenly over the arranged slices (about 3 tablespoons). Drizzle the balsamic vinegar over the salad (about 1 tablespoon). Sprinkle the coarse sea salt evenly across the tomatoes and mozzarella, then grind fresh black pepper over the top.
Finish and serve
- 7
If using, lightly drizzle balsamic glaze in a decorative pattern over the salad (about 2 teaspoons). Sprinkle toasted pine nuts over the top and finish with a pinch (about 1/2 tsp) of flaky finishing salt for texture. Let the salad rest for 5 minutes at room temperature to allow flavors to meld before serving.
