Caprese Salad
A vibrant and refreshing Italian classic showcasing ripe tomatoes, creamy fresh mozzarella, and fragrant basil.
👥 4 servings⏱ Prep 15′🔥 Cook 30′⚡ 280 kcal per serving
Ingredients
- •4 large ripe heirloom or beefsteak tomatoes, sliced 1/4-inch thick
- •1 pound fresh mozzarella cheese, sliced 1/4-inch thick
- •1 cup fresh basil leaves, washed and patted dry
- •3 tablespoons extra virgin olive oil
- •1 tablespoon balsamic glaze (optional)
- •Flaky sea salt to taste
- •Freshly cracked black pepper to taste
Instructions
- 1
Arrange the tomato slices and fresh mozzarella slices alternatingly on a large serving platter, overlapping them slightly.
- 2
Tuck the fresh basil leaves evenly in between the tomato and mozzarella slices.
- 3
Drizzle the extra virgin olive oil and balsamic glaze (if using) evenly over the top of the salad.
- 4
Season generously with flaky sea salt and freshly cracked black pepper right before serving.
💡 Chef tips
- Use room temperature tomatoes rather than chilled ones, as refrigeration dulls their flavor and alters their texture.
- For the best results, use high-quality buffalo mozzarella and the freshest basil you can find.
- Assemble the salad just minutes before serving to prevent the tomatoes from releasing too much liquid.
✅ How it should turn out
The finished Caprese salad should look vibrant and glossy with alternating red and white rounds, smell intensely of sweet basil and peppery olive oil, and taste refreshingly creamy, acidic, and savory.