Caprese Recipe

Prepare tomatoes

Wash tomatoes and dry thoroughly. Slice tomatoes into 1/4-inch to 1/3-inch thick rounds and set on a plate or cutting board. If tomatoes are large, cut into uniform rounds so pieces match the mozzarella size.

Prepare mozzarella

Drain the fresh mozzarella and pat dry with paper towels to remove excess moisture. Slice mozzarella into rounds about the same thickness as the tomato slices (about 1/4-inch).

Assemble

On a serving platter, alternate tomato and mozzarella slices, overlapping slightly (tomato–mozzarella–tomato), working across the platter or in a circle. Tuck whole or torn basil leaves between some slices and scatter remaining leaves on top for color and aroma.

Drizzle the extra-virgin olive oil evenly over the arranged tomato and mozzarella. If using, drizzle the balsamic reduction sparingly over the top for sweetness and visual contrast. If you prefer a lighter acidity instead of reduction, whisk the 1 tsp lemon juice with the olive oil and drizzle.

Season: sprinkle the coarse sea salt evenly across the tomatoes and mozzarella so each bite gets seasoning. Finish with freshly ground black pepper to taste.

Rest and serve: let the assembled Caprese sit at room temperature for 5–10 minutes to let flavors meld, then serve immediately. If making ahead, keep components separate and dress just before serving to avoid soggy cheese or tomatoes.