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Ingredients
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Salad
Basil Sauce (Optional - for drizzling)
Method
Salad
Prepare tomatoes
Wash tomatoes and pat dry. Using a sharp knife, slice tomatoes into 1/4-inch (6 mm) thick slices. Arrange slices in a single overlapping layer on a large serving platter or individual plates.
Prepare mozzarella
If using a ball of fresh mozzarella, drain and gently pat dry with paper towels. Slice into 1/4-inch (6 mm) thick slices. Tuck one slice of mozzarella next to each tomato slice in an alternating pattern (tomato, mozzarella, tomato) across the platter.
Add basil
Tuck whole basil leaves between the tomato and mozzarella slices and scatter remaining leaves on top for color and aroma.
Season and dress
Drizzle the extra-virgin olive oil evenly over the arranged slices. Lightly drizzle the balsamic glaze over the top (or spoon small amounts of aged balsamic). Sprinkle sea salt evenly and grind fresh black pepper to taste over the salad.
Rest
Let the assembled Caprese sit at room temperature for 5–10 minutes before serving so the flavors meld.
Basil Sauce (Optional)
Blend sauce
Place 1 cup fresh basil leaves, 60 ml extra-virgin olive oil, 1 tsp lemon juice, 0.25 tsp salt, 0.125 tsp black pepper, and optional 1 tbsp grated Parmesan in a small blender or food processor. Pulse until mostly smooth but still slightly textured, scraping down the sides as needed (about 20–30 seconds). If too thick, add olive oil by teaspoonfuls to reach a pourable consistency.
Finish and drizzle
Taste and adjust seasoning. Spoon or drizzle the basil sauce sparingly over the plated Caprese or serve on the side. This sauce complements the olive oil and balsamic and adds an herb-forward note.