Caprese Salad Recipe

Prepare tomatoes

Wash the heirloom tomatoes and pat dry. Slice each tomato into 1/4-inch to 1/2-inch thick rounds, keeping slices uniform. Arrange slices, slightly overlapping, on a large serving platter or on individual plates in a single layer or in a circular pattern.

Slice mozzarella

Drain the fresh mozzarella if it's packed in liquid and pat dry with paper towels. Slice the mozzarella into rounds about the same thickness as the tomato slices (1/4-inch to 1/2-inch). Tuck or alternate a mozzarella slice with each tomato slice on the platter so tomatoes and cheese are arranged together.

Add basil

Strip larger basil leaves from stems. Tuck whole basil leaves between tomato and mozzarella slices and scatter remaining leaves over the top for color and aroma. If leaves are large, tear them gently.

Season and dress

Drizzle the extra-virgin olive oil evenly over the arranged salad. Season lightly with sea salt and freshly ground black pepper, aiming for even distribution (about 1/4 to 1/2 tsp salt per side if plating individually).

Finish with balsamic glaze

Drizzle the balsamic glaze artistically over the salad just before serving. If you prefer a thinner balsamic, you may use 1 tablespoon of good-quality balsamic vinegar instead of glaze, or make your own glaze by simmering 1/2 cup balsamic vinegar with 1 tablespoon sugar until reduced to about 2 tablespoons.

Serve

Serve immediately at room temperature (allow mozzarella and tomatoes to sit 10-15 minutes after refrigeration for best flavor). Provide extra olive oil, salt, and pepper at the table if desired.