Ultimate Caprese Salad (Printer-Friendly)

Sliced mozzarella and tomatoes layered with basil, olive oil, and optional balsamic for vibrant Mediterranean flavor.

# What You'll Need:

01 - 3 large ripe tomatoes (heirloom or vine-ripened), sliced

02 - 8.8 oz fresh mozzarella (buffalo or cow's milk), sliced

03 - 1 large bunch fresh basil leaves

04 - 3 tbsp extra virgin olive oil

05 - 1 tbsp balsamic glaze (optional)

06 - Sea salt, to taste

07 - Freshly cracked black pepper, to taste

01 - Layer tomato and mozzarella slices alternately on a serving platter, overlapping slightly for an elegant presentation.

02 - Tuck whole basil leaves between the tomato and mozzarella layers, distributing evenly for color and aromatic flavor.

03 - Generously drizzle extra virgin olive oil over the entire arrangement, ensuring even coverage across all slices.

04 - If desired, lightly drizzle balsamic glaze over the salad in a thin stream for a subtle sweet-tart accent.

05 - Finish with a generous sprinkling of sea salt and freshly cracked black pepper, adjusting to your preference.

06 - Serve immediately at room temperature to fully appreciate the delicate flavors and creamy texture of the mozzarella.

01 -

It takes ten minutes and looks like something from a magazine spread, which makes it the ultimate dinner party trick.
There is no cooking involved, so your kitchen stays cool and you stay calm while everything else comes together.

02 -

Never refrigerate your tomatoes before making this, cold kills the flavor and texture you are counting on. I learned this the hard way after years of perfectly decent Caprese that somehow tasted like nothing.
Slice the mozzarella with a slightly dampened knife so it does not drag and tear against the soft curd.

03 -

Slice everything roughly the same thickness, about a quarter inch, so every bite has the right ratio of tomato to cheese to basil.
A flaky finishing salt like Maldon scattered on top at the last second is the one small upgrade that turns great into unforgettable.