Ultimate Caprese Salad (Printable)

Layered fresh mozzarella, ripe tomatoes and basil drizzled with olive oil and balsamic for bright Mediterranean flavor

# What You Need:

→ Vegetables & Dairy

01 - 3 large ripe tomatoes (heirloom or vine-ripened), sliced into ¼-inch rounds
02 - 8.8 oz fresh mozzarella (buffalo or cow's milk), sliced into ¼-inch rounds

→ Herbs

03 - 1 large bunch fresh basil leaves, whole

→ Condiments & Seasoning

04 - 3 tablespoons extra virgin olive oil
05 - 1 tablespoon balsamic glaze (optional)
06 - Sea salt, to taste
07 - Freshly cracked black pepper, to taste

# How To Make It:

01 - Layer tomato and mozzarella slices alternately on a large serving platter, overlapping each slice slightly for an elegant presentation.
02 - Tuck whole basil leaves between the layered tomato and mozzarella slices, distributing them evenly for bursts of color and fresh flavor throughout.
03 - Generously drizzle the extra virgin olive oil over the entire arrangement, ensuring each slice is lightly coated.
04 - If desired, lightly drizzle balsamic glaze across the platter in a thin, even stream for a subtle sweet-tart accent.
05 - Finish with a generous pinch of sea salt and freshly cracked black pepper, adjusting the seasoning to your preference.
06 - Present the salad at room temperature right away to fully appreciate the ripe tomato sweetness, creamy mozzarella, and fragrant basil at their peak.

# Expert Suggestions:

01 -
  • It takes ten minutes from fridge to table and looks like something from a magazine.
  • The flavors are shockingly good when your ingredients are great and you let them speak for themselves.
  • It is naturally gluten free, low carb, vegetarian, and pairs with almost anything you are already cooking.
02 -
  • Cold tomatoes straight from the refrigerator will taste flat, let them sit on the counter for at least thirty minutes before slicing.
  • Sliced mozzarella weeps water, so assemble right before serving or your platter will turn into a puddle.
  • A sharp knife matters more than you think, a dull blade bruises the tomato and turns the mozzarella ragged.
03 -
  • A sprinkle of dried oregano and flaky sea salt on top right before serving is a trick I learned from an Italian grandmother and it is magical.
  • For a vegan version, swap in your favorite plant based mozzarella and let it sit at room temperature so the texture softens.

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