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Ingredients
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Caprese Salad
Method
Caprese Salad
Prepare tomatoes
Wash and dry the tomatoes. Remove any stems. Using a sharp knife, slice the tomatoes into 1/4-inch to 1/2-inch thick slices. If tomatoes are very large, slice into rounds about 1/3-inch thick so they match the cheese thickness.
Prepare mozzarella
Drain the fresh mozzarella on paper towels for a few minutes to remove excess moisture. Slice the mozzarella into rounds roughly the same thickness as the tomato slices (about 1/4-inch to 1/2-inch). If using a log, cut into even rounds.
Assemble salad
On a large platter or individual plates, arrange tomato and mozzarella slices alternately (tomato, mozzarella, tomato...) either in a straight line, circular fan, or overlapping row. Tuck whole basil leaves between some of the layers so each bite will have basil. Reserve a few whole leaves for garnish.
Season and dress
Drizzle the extra-virgin olive oil evenly over the arranged tomatoes and mozzarella (about 2 tbs). Drizzle the balsamic vinegar or a small amount of balsamic glaze (about 1 tbs) over the top. Sprinkle the fine sea salt and freshly ground black pepper evenly across the salad. If using, finish with a light sprinkle of flaky sea salt for texture.
Rest and serve
Let the salad sit at room temperature for 5 to 10 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt, pepper, or a touch more olive oil or balsamic if desired. Garnish with the reserved basil leaves and serve immediately alongside crusty bread or crostini if using.
Tips
Use the best-quality, freshest ingredients you can find — a simple Caprese depends on tomato ripeness and fresh mozzarella. If tomatoes are out of season, consider using high-quality heirloom or vine-ripened tomatoes. Do not overdress; olive oil and balsamic should enhance, not drown, the ingredients.