Caprese Salad Board Recipe

Chill cheese

Keep the fresh mozzarella chilled until 10–15 minutes before assembling so it is cold but not rock-hard. If mozzarella is packed in liquid, drain and lightly pat dry with paper towels to remove excess moisture.

Slice tomatoes

Using a sharp knife, slice each medium tomato into 1/4-inch to 1/2-inch thick rounds. If tomatoes are large, cut into wedges instead of rounds so pieces are easily bite-sized on the board.

Tear basil

Pluck and gently tear large basil leaves into smaller pieces (keeps them from bruising and releases aromatics). Reserve a few whole small leaves for garnish.

Prepare accompaniments (optional)

If using crostini, toast baguette slices until golden and let cool. Arrange prosciutto slices so they are easy to pick.

Select a large chilled or room-temperature serving board or platter. If using a base of baby arugula or mixed greens, arrange the greens in the center or as a bed where cheese and tomatoes will sit.

Arrange the sliced tomatoes in a loose row or circle on the board, slightly overlapping slices for an attractive presentation. Space them so there is room to place mozzarella between or next to them.

Slice or portion the mozzarella: If using a single ball, slice into 1/4-inch rounds or tear into rustic pieces. If using bocconcini, leave whole or halve for bite-sized portions. Place the mozzarella pieces alternating with the tomato slices or in small clusters adjacent to the tomatoes.

Scatter torn basil leaves across the tomatoes and mozzarella, reserving a few whole leaves for garnish. Tuck some basil under cheese slices for visual contrast and flavor pockets.

Drizzle extra-virgin olive oil evenly over the tomatoes and mozzarella (about 2 tbs) and then lightly drizzle the balsamic glaze (about 1–2 tbs) in a thin stream or zigzag for visual appeal. If using plain balsamic vinegar instead of glaze, use 1 tbs and consider reducing it slightly to prevent the board from getting watery.

Season with flaky sea salt and freshly ground black pepper, sprinkling evenly over cheese and tomatoes to taste. Taste one piece and adjust seasoning if needed.

Add optional elements: place toasted baguette slices and prosciutto on the board, or serve them on the side. These provide texture and make the board more shareable.

Chill briefly if desired: the board is best served chilled but not icy. Return assembled board to the refrigerator for 5–10 minutes if you prefer it colder; otherwise serve immediately.

Provide serving utensils: include small forks or toothpicks for easy picking, and a knife for cutting cheese if portions are large. Recommend guests build a bite with tomato, mozzarella, basil and a drizzle of glaze on crostini or enjoy as-is.