Caprese Salad with Tomatoes and Mozzarella (Printable)

Fresh tomatoes, creamy mozzarella, and basil layered with olive oil and balsamic glaze.

# What You Need:

→ Produce

01 - 3 large ripe tomatoes, sliced
02 - 1/4 cup fresh basil leaves

→ Dairy

03 - 8 oz fresh mozzarella cheese, sliced

→ Condiments

04 - 2 tbsp extra-virgin olive oil
05 - 1–2 tbsp balsamic glaze

→ Seasonings

06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste

# Directions:

01 - Arrange alternating slices of tomato and mozzarella on a large platter, slightly overlapping each piece.
02 - Tuck fresh basil leaves between the tomato and mozzarella slices.
03 - Drizzle the olive oil evenly over the salad, followed by the balsamic glaze.
04 - Sprinkle with sea salt and freshly ground black pepper to taste.
05 - Serve immediately as a side or appetizer.

# Expert Hints:

01 -
  • It takes literally ten minutes but looks like something from a restaurant menu
  • The combination of ripe tomatoes and creamy mozzarella just hits different on hot summer days
  • You can customize it endlessly while keeping the classic spirit alive
02 -
  • Cold tomatoes from the refrigerator will murder this recipe, seriously let them sit out for at least an hour
  • The quality of your mozzarella makes or breaks everything, so buy from the specialty cheese section
  • Balsamic glaze is thicker and sweeter than regular vinegar and worth the extra purchase
03 -
  • Use a serrated knife to slice tomatoes without squishing them
  • Pat the mozzarella dry with paper towels if it seems too wet
  • Let the assembled salad sit for 5 minutes before serving to let flavors meld
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