Caprese Salad with Fresh Basil (Printable)
Ripe tomatoes with fresh mozzarella and basil, dressed in olive oil and balsamic—ready in 10 minutes for a light starter.
# What You Need:
→ Vegetables & Cheese
01 - 3 large ripe tomatoes, sliced 1/4 inch thick
02 - 8.8 oz fresh mozzarella, sliced 1/4 inch thick
03 - 1 small bunch fresh basil leaves
→ Dressing
04 - 3 tablespoons extra-virgin olive oil
05 - 1 tablespoon balsamic glaze (optional)
06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste
# How To Make It:
01 - Using a sharp knife, cut the tomatoes into even 1/4-inch rounds. Slice the fresh mozzarella into matching 1/4-inch rounds and set both aside.
02 - On a large serving platter, lay alternating slices of tomato and mozzarella in a slightly overlapping pattern, working across the plate.
03 - Tuck fresh basil leaves between each tomato and mozzarella pairing, allowing the leaves to stand upright for visual appeal.
04 - Generously drizzle extra-virgin olive oil over the entire arrangement. If using balsamic glaze, add a light drizzle across the top.
05 - Sprinkle with sea salt and freshly ground black pepper to taste. Serve immediately as a starter or side dish.
# Expert Suggestions:
01 -
- Zero cooking means you can throw this together while your guests are still pouring wine and it looks like you spent actual effort.
- When tomatoes are truly in season, this salad tastes like summer decided to show off and you get all the credit.
02 -
- Refrigerated tomatoes lose much of their flavor and develop a mealy texture, so keep them at room temperature until the moment you slice them.
- Wet mozzarella will water down your olive oil drizzle, so pat the slices gently with a clean cloth before arranging them on the platter.
03 -
- Slice the mozzarella with a gentle sawing motion using a sharp knife dipped in hot water for perfectly clean, even rounds.
- A tiny pinch of flaky salt directly on each tomato slice before you add the cheese makes the flavor dramatically more vibrant.