Caprese Recipe

Caprese Salad

1. 1

   Prepare the tomatoes

   Wash the heirloom tomatoes under cold running water and pat dry. Slice each tomato horizontally into 1/4-inch to 1/3-inch thick slices. If tomatoes are very large, cut into wedges about the same thickness so slices and wedges are consistent in size for even presentation.

2. 2

   Prepare the mozzarella

   Drain the fresh mozzarella and gently pat it dry with paper towels to remove excess moisture. Slice the mozzarella into pieces roughly the same thickness as the tomato slices (about 1/4 inch). If using a ball of mozzarella, tear into even rounds or thick slices.

3. 3

   Assemble the salad

   On a large serving platter or individual plates, arrange the tomato slices and mozzarella slices in an alternating pattern (tomato, mozzarella, tomato, mozzarella). Slightly overlap each piece so the pattern is visually appealing. Tuck whole basil leaves between some of the layers and scatter remaining leaves on top and around the platter.

4. 4

   Season and dress

   Drizzle the extra virgin olive oil evenly over the arranged tomatoes and mozzarella (about 3 tablespoons). If using, drizzle the aged balsamic vinegar sparingly (about 1 tablespoon) in a thin stream or as small pools. Sprinkle the sea salt evenly across the salad (about 1 teaspoon), then finish with a light grinding of freshly ground black pepper (about 1 teaspoon) to taste.

5. 5

   Optional garnish and final tips

   If desired, add a small handful (about 1/2 cup) of microgreens or arugula around the edges for color and a peppery note. Let the salad sit at room temperature for 5 to 10 minutes before serving to allow flavors to meld. Taste and adjust seasoning with more salt, pepper, or olive oil if needed. Serve immediately.