Caprese Salad (Printable)

Layered tomatoes, mozzarella and basil with olive oil and balsamic — a vibrant Italian starter ready in 10 minutes.

# What You Need:

→ Vegetables

01 - 3 large ripe tomatoes, sliced into 1/4-inch rounds

→ Cheese

02 - 8.8 oz fresh mozzarella, sliced into 1/4-inch rounds

→ Herbs

03 - 1 small bunch fresh basil leaves, whole

→ Dressings & Seasonings

04 - 2 tbsp extra-virgin olive oil
05 - 1 tbsp balsamic glaze
06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste

# How To Make It:

01 - Arrange alternating slices of tomatoes and mozzarella on a large serving platter, overlapping them slightly in a decorative pattern.
02 - Tuck whole basil leaves between the tomato and mozzarella slices, distributing them evenly across the platter.
03 - Drizzle the extra-virgin olive oil evenly over the arranged slices, followed by a steady stream of balsamic glaze.
04 - Finish with a generous sprinkle of sea salt and freshly ground black pepper. Serve immediately to preserve freshness and flavor.

# Expert Suggestions:

01 -
  • It takes longer to describe than to make, and somehow tastes like you spent hours.
  • The contrast of cool mozzarella against sun warm tomatoes is basically summer on a plate.
02 -
  • Refrigerated tomatoes lose almost all their flavor, so keep them at room temperature and never put this salad in the fridge before serving.
  • Wet mozzarella will water down your drizzle, so pat the slices gently with a paper towel before arranging.
03 -
  • Slice the mozzarella with a knife dipped in hot water for perfectly clean edges that look like they came from a professional kitchen.
  • Let the balsamic glaze sit at room temperature so it flows easily, a cold bottle will sputter and ruin the elegant drizzle.

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