Caprese Salad Recipe

Prepare tomatoes

Wash tomatoes and pat dry. Slice each tomato into 1/4-inch to 1/3-inch thick rounds. If using very large tomatoes, cut into wedges of similar thickness so pieces are bite-sized.

Prepare mozzarella

Drain the fresh mozzarella and gently pat dry with paper towels. Slice the mozzarella into rounds roughly the same thickness as the tomato slices (about 1/4-inch) so layers sit evenly.

Prepare basil

Rinse and gently dry basil leaves. Remove any very large stems. Keep whole leaves for layering; tear very large leaves in half if needed so portions match tomato slices.

Arrange tomato and mozzarella slices on a serving platter either in an overlapping circular pattern or in rows, placing a basil leaf between or on top of each tomato-mozzarella pair to distribute flavor evenly.

Season and oil

Drizzle the extra-virgin olive oil evenly over the arranged salad. Sprinkle the kosher salt and freshly ground black pepper over the tomatoes and mozzarella; adjust amount to taste but aim for even coverage.

Add balsamic

Drizzle the balsamic glaze in a thin stream across the salad. If using plain balsamic vinegar instead of a glaze, use about 1 tablespoon and consider reducing it on the stove first to thicken, or drizzle more sparingly so the salad isn't watery.

Finish

If desired, sprinkle flaky sea salt very lightly on top for texture. Let the salad sit for 3–5 minutes at room temperature to allow flavors to meld, then serve immediately.