Mozzarella Caprese Recipe

Caprese Salad

1. 1

   Prepare tomatoes

   Wash tomatoes and pat dry. Core if needed and cut into 1/4-inch (about 0.6 cm) slices so they are uniform thickness. If tomatoes are very large, cut into 1/2-inch slices or wedges to match mozzarella size.

2. 2

   Prepare mozzarella

   Drain the fresh mozzarella and pat gently with paper towel to remove excess moisture. Slice into 1/4-inch (0.6 cm) rounds to match tomato slices. If using small bocconcini, halve or leave whole as desired.

3. 3

   Assemble on plate

   On a serving platter or individual plates, arrange tomato and mozzarella slices in an alternating pattern (tomato, mozzarella, basil) overlapping slightly. Tuck whole basil leaves between layers so each stack has several leaves visible.

4. 4

   Season

   Drizzle the extra-virgin olive oil evenly over the arranged salad (about 3 tablespoons). Lightly sprinkle the sea salt and freshly ground black pepper over the tomatoes and mozzarella. If using flaky finishing salt, sprinkle a small pinch on top of a few slices for texture.

5. 5

   Finish with balsamic

   Drizzle the balsamic glaze sparingly in a thin zigzag across the salad for a balanced sweet-tart flavor (about 1 tablespoon). If you only have balsamic vinegar, reduce it gently in a small saucepan over medium-low heat until syrupy (about 8–12 minutes) and cool before drizzling; use about 1 tablespoon.

6. 6

   Optional bread

   If serving with bread, slice a crusty loaf or toast crostini. Serve alongside the salad so guests can spoon up juices and cheese.

7. 7

   Serve

   Let the salad sit 5 minutes at room temperature to allow flavors to meld, then serve immediately. Leftovers keep covered in the refrigerator up to 24 hours but are best fresh.