Caprese Recipe

Slice tomatoes

Wash tomatoes and pat dry. Using a sharp knife, slice tomatoes into 1/4-inch to 1/2-inch thick rounds. If using very large tomatoes, cut into 1/2-inch slices so pieces are bite-sized.

Slice mozzarella

Drain mozzarella if packed in liquid and pat dry with paper towels. Slice mozzarella into rounds about the same thickness as the tomato slices (1/4–1/2 inch). If using bocconcini, halve or quarter to create similar-sized pieces to the tomato.

Pick basil leaves from stems and rinse gently if needed; pat dry completely so dressing won’t be diluted.

On a large platter or individual plates, arrange tomato and mozzarella slices in an alternating pattern (tomato, mozzarella, tomato, mozzarella) slightly overlapping. Tuck whole basil leaves between some of the layers and scatter remaining leaves across the top.

If you prefer a more rustic presentation, randomly layer torn mozzarella and halved tomatoes, then sprinkle basil on top.

Drizzle the extra-virgin olive oil evenly over the arranged salad (about 3 tablespoons).

Lightly season with sea salt and freshly ground black pepper to taste; aim to distribute about 1 teaspoon salt and 1/2 teaspoon pepper across the salad. If using, sprinkle the crushed dried oregano now.

Finish with a light drizzle of balsamic glaze (about 1 tablespoon). If you only have balsamic vinegar, use 1 teaspoon and drizzle lightly—balsamic glaze is sweeter and thicker.

Let the assembled Caprese sit at room temperature for 5–10 minutes before serving to allow flavors to marry.

Serve with crusty bread or crostini on the side. Spoon any juices from the platter onto the bread for extra flavor.