Mozarella Caprese Recipe

Prepare mozzarella

If using a large mozzarella ball, slice into 1/4-inch rounds or tear into bite-size pieces. If using ciliegine (small balls), drain them well in a fine sieve and pat lightly with paper towels to remove excess liquid.

Prepare tomatoes

Wash the cherry tomatoes and cut each in half. If some tomatoes are very large, quarter them so pieces are a similar size to the mozzarella.

Assemble

In a large shallow serving bowl or on a platter, combine the mozzarella pieces and halved cherry tomatoes. Tuck whole basil leaves among the cheese and tomatoes. For a composed plate, alternate slices of mozzarella and tomato with basil leaves between them.

Season and dress

Drizzle 3 tablespoons of extra-virgin olive oil evenly over the mozzarella, tomatoes, and basil. If using, drizzle 1 tablespoon of balsamic glaze in a light zigzag. Sprinkle 1 teaspoon of sea salt and 1 teaspoon of freshly ground black pepper evenly over the salad. Finish with 1/2 teaspoon flaky finishing salt if desired.

Let the salad rest at room temperature for 10 minutes before serving so the flavors meld. Taste and adjust seasoning with additional salt, pepper, or olive oil as needed.

Preheat oven to 400°F (200°C). Arrange bread slices on a baking sheet and brush one side lightly with 2 tablespoons olive oil.

Toast in the oven for 6–8 minutes, until edges are lightly golden and crisp. Remove and let cool slightly. Serve alongside the Caprese for spreading mozzarella and tomatoes on the bread.