Sea Salt & Fresh Lemon Caprese Recipe
Fresh mozzarella, beefsteak tomato, fresh basil, EVOO & balsamic drizzle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese
Vegetables
Oils & Condiments
Lemon
Method
Preparation
- 1
Slice the Ingredients
Start by slicing the fresh mozzarella into thick slices, about 1/2 inch. Slice the beefsteak tomatoes into similar thickness, ensuring you have enough slices to layer with the mozzarella.
- 2
Prep the Basil
Wash the fresh basil leaves under cold water and gently pat them dry with a paper towel.
Assembly
- 3
Layer the Ingredients
On a large serving platter, start layering the sliced mozzarella and beefsteak tomato. Alternate each slice, overlapping them slightly to create a beautiful presentation.
- 4
Add Basil
Once the mozzarella and tomato layers are complete, tuck the fresh basil leaves in between the layers, allowing the vibrant green of the basil to contrast with the red and white.
Finishing Touches
- 5
Drizzle and Season
In a small bowl, mix together the extra virgin olive oil and balsamic glaze. Drizzle this mixture over the assembled Caprese. Squeeze the juice of half the fresh lemon over the top, then season generously with sea salt and freshly cracked black pepper to taste.
- 6
Serve
Serve immediately as an appetizer or side dish, garnished with additional basil leaves if desired.