Classic Caprese Salad (Printer-Friendly)
Tomato, mozzarella and basil layered and finished with olive oil and balsamic for a fresh Mediterranean starter.
# What You'll Need:
→ Vegetables
01 - 3 large ripe tomatoes, sliced 1/4 inch thick
→ Cheese
02 - 8.8 oz (250 g) fresh mozzarella, sliced 1/4 inch thick
→ 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 Steps:
01 - Arrange alternating slices of tomato 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 entire salad, followed by a steady stream of balsamic glaze.
04 - Sprinkle generously with sea salt and freshly ground black pepper. Serve immediately while the ingredients are at peak freshness.
# Expert Hints:
01 -
- It proves that the best dishes often have zero cooking and all the flavor in the world.
- The contrast of creamy mozzarella against sharp balsamic and sweet tomato is genuinely magical every single time.
02 -
- Slicing the tomatoes with a dull knife crushes them instead of cutting cleanly, so sharpen your blade first or use a serrated one.
- Assembling the plate more than thirty minutes ahead turns the mozzarella weepy and the tomatoes watery, so time it close to serving.
03 -
- Letting the plated salad sit for just two minutes before serving gives the salt time to draw out the tomato juices, which mix with the oil and create a dressing right on the platter.
- Heirloom tomatoes in mixed colors turn a simple salad into something that looks like it belongs in a painting, and the flavor variations between varieties are worth seeking out.