Caprese Salad
A vibrant and refreshing Italian classic showcasing the best of summer tomatoes, creamy mozzarella, and fragrant fresh basil.
Ingredients
- •4 large ripe heirloom or beefsteak tomatoes
- •16 ounces fresh mozzarella cheese, preferably buffalo mozzarella
- •1 cup fresh basil leaves
- •3 tablespoons extra virgin olive oil
- •1 tablespoon balsamic glaze (optional)
- •Flaky sea salt to taste
- •Freshly cracked black pepper to taste
Instructions
- 1
Rinse the tomatoes and fresh basil leaves, then pat them completely dry with paper towels.
- 2
Slice the tomatoes and the fresh mozzarella into rounds of approximately 1/4-inch thickness, trying to match the sizes of the tomato and cheese slices as closely as possible.
- 3
On a large serving platter, arrange the tomato and mozzarella slices in alternating, slightly overlapping layers.
- 4
Tuck the fresh basil leaves in between the tomato and mozzarella slices.
- 5
Drizzle the extra virgin olive oil evenly over the entire salad.
- 6
If using, lightly drizzle the balsamic glaze over the top for an extra touch of sweetness and acidity.
- 7
Season generously with flaky sea salt and freshly cracked black pepper right before serving.
💡 Chef tips
- Use room-temperature tomatoes, as chilling them in the refrigerator dulls their flavor and alters their texture.
- For the best results, assemble the salad just 10 to 15 minutes before serving so the flavors meld without the tomatoes becoming soggy.
- If you cannot find good fresh basil leaves, you can substitute a high-quality basil pesto drizzled lightly over the top.
✅ How it should turn out
The finished dish should look stunning with its alternating red, white, and green colors, smell herbaceous and earthy from the fresh basil and olive oil, and taste bright, creamy, and savory.