Classic Caprese Salad (Printable View)
Ripe tomatoes, fresh mozzarella and basil drizzled with olive oil and balsamic for a bright, no-cook Italian salad.
# What You'll Need:
→ Produce
01 - 3 large ripe tomatoes
02 - 1 handful fresh basil leaves
→ Dairy
03 - 9 oz fresh mozzarella cheese
→ Condiments and Oils
04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon balsamic glaze (optional)
→ Spices and Seasonings
06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Using a sharp knife, cut the tomatoes and mozzarella into 1/4 inch thick rounds. Aim for uniform slices so the presentation stays clean and even.
02 - On a large platter, lay out alternating and slightly overlapping slices of tomato and mozzarella in a single row or circular pattern.
03 - Slide whole fresh basil leaves between the tomato and mozzarella slices, letting them peek out naturally for color and aroma.
04 - Evenly drizzle the extra-virgin olive oil over the entire arrangement, allowing it to pool gently around the slices.
05 - If using, drizzle the balsamic glaze in a thin stream across the salad for a subtle sweet-tart finish.
06 - Sprinkle generously with sea salt and freshly ground black pepper. Serve immediately at room temperature for the best flavor.
# Expert Advice:
01 -
- It takes ten minutes from fridge to table and looks like it came from a trattoria in Capri.
- The combination of creamy mozzarella and juicy tomatoes is endlessly satisfying without weighing you down.
02 -
- Cold tomatoes straight from the refrigerator will taste flat and mealy, so let them sit at room temperature for at least an hour.
- Slicing the mozzarella ahead of time and letting it weep on paper towels prevents a watery puddle on your platter.
03 -
- Use a serrated knife on the tomatoes for clean cuts without crushing the delicate flesh inside.
- Finish with flaky Maldon salt rather than fine salt because the texture on the tongue adds another layer of pleasure.