Fresh Mozzarella Caprese Recipe

Prepare mozzarella

Drain the mozzarella and pat dry with paper towels. If using a large ball, slice it into 1/4-inch (6 mm) slices. If using small bocconcini, halve them horizontally.

Slice tomatoes

Wash and core the tomatoes. Slice into 1/4-inch (6 mm) rounds, trying to match the mozzarella slice thickness so layers sit evenly.

Assemble

On a large serving plate, arrange alternating slices of tomato and mozzarella in a single layer or slightly overlapping circle (tomato, mozzarella, basil leaf — repeat) until plate is filled. Tuck whole or torn basil leaves between some slices for flavor and visual contrast.

Dress the salad

Drizzle the extra-virgin olive oil evenly over the arranged slices. If using balsamic vinegar, lightly drizzle 1 tablespoon in a thin stream; if using balsamic reduction, drizzle sparingly to taste (it’s sweeter and more concentrated).

Season

Sprinkle sea salt evenly over the tomatoes and mozzarella and finish with freshly ground black pepper. If using flaky sea salt, add that as a final touch.

Optional finishing touches

If desired, grate a little lemon zest over the top to lift the flavors. Let the salad sit at room temperature for 5–10 minutes before serving so the mozzarella warms slightly and the flavors meld.

If serving with crostini or bread, toast slices until golden and rub lightly with a cut clove of garlic (optional). Serve alongside the Caprese and offer extra olive oil or balsamic reduction on the side.