Caprese Salad Recipe

Prepare tomatoes

Wash the tomatoes and pat dry. Slice each tomato into 1/4-inch (6 mm) thick rounds. If tomatoes are very juicy, remove seeds from center of a few slices by gently pressing with a spoon and discard excess liquid to avoid watering down the salad.

Prepare mozzarella

Slice the fresh mozzarella into rounds about the same thickness as the tomato slices (about 1/4 inch). If using a ball of mozzarella, gently press slices between paper towels to remove excess moisture so they don't make the salad soggy.

Assemble

On a serving plate or platter, arrange alternating slices of tomato and mozzarella, slightly overlapping (tomato → mozzarella → tomato) around the plate. Tuck whole basil leaves between some of the cheese and tomato slices so they are visible and evenly distributed across the platter.

In a small bowl or jar, whisk together the extra-virgin olive oil and balsamic vinegar until combined. Add sea salt and freshly ground black pepper and whisk again. Taste and adjust seasoning — the dressing should be balanced with a mild tang from the vinegar and a silky oil mouthfeel.

Drizzle the dressing evenly over the arranged tomato, mozzarella, and basil. Use about two-thirds of the dressing first, then add more as desired.

If desired, finish with a light drizzle of balsamic glaze for sweetness and visual contrast, and sprinkle lemon zest over the salad for a bright aroma. Serve immediately at room temperature.