Caprese Recipe

Prepare tomatoes

Rinse tomatoes and pat dry. Slice each tomato into 1/4-inch to 1/3-inch thick rounds. If tomatoes are very large, cut into slightly thicker slices so each slice matches the mozzarella thickness.

Slice mozzarella

Slice the fresh mozzarella into rounds about the same thickness as the tomato slices. Pat slices dry on paper towel if they are very moist to avoid watery salad.

Assemble

On a serving platter or individual plates, arrange tomato and mozzarella slices alternately (tomato, mozzarella, tomato, etc.) in a single overlapping row or circular fan so they slightly overlap. Tuck whole basil leaves between some of the layers or scatter them over the top for even distribution.

Season and dress

Drizzle the extra-virgin olive oil evenly over the arranged slices. Lightly sprinkle the sea salt and freshly ground black pepper across the tomatoes and mozzarella. If using flaky sea salt, finish with a small pinch for texture.

Add balsamic

Drizzle the balsamic glaze in a thin zigzag or decorative pattern over the salad. If you prefer a thinner balsamic, use 1 tablespoon of good quality aged balsamic vinegar mixed with 1 teaspoon of honey instead of glaze.

Rest and serve

Let the assembled Caprese sit at room temperature for 5–10 minutes to allow flavors to meld, then serve immediately. Adjust seasoning to taste at the table with additional salt, pepper, or olive oil if needed.