Caprese Salad Recipe

1. Slice tomatoes and mozzarella

Wash tomatoes and basil. Pat dry. Slice tomatoes into 1/4-inch (6 mm) thick rounds. Slice fresh mozzarella into rounds about the same thickness as the tomatoes (or tear into similar-sized pieces if using bocconcini).

2. Arrange on platter

On a large serving platter or individual plates, alternate tomato and mozzarella slices in an overlapping row or circular pattern so each tomato is paired with mozzarella. Tuck whole basil leaves between some of the slices and scatter remaining leaves on top.

3. Season lightly with sea salt and freshly ground black pepper, distributing evenly over the tomatoes and mozzarella.

4. Drizzle extra-virgin olive oil evenly over the arranged salad.

5. Finish with a light drizzle of balsamic glaze. If using plain balsamic vinegar, drizzle about 1 tablespoon and taste, adding up to 2 tablespoons total as desired.

6. Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld, then serve.