Classic Caprese Salad (Printable Version)
Ripe tomatoes, fresh mozzarella and basil drizzled with olive oil and balsamic glaze—ready in 10 minutes.
# What You'll Need:
→ Produce
01 - 3 large ripe tomatoes
02 - 1 handful fresh basil leaves
→ Dairy
03 - 9 oz fresh mozzarella cheese
→ Condiments & Oils
04 - 2 tbsp extra-virgin olive oil
05 - 1 tbsp balsamic glaze (optional)
→ Spices & Seasonings
06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste
# How To Make It:
01 - Using a sharp knife, cut the tomatoes and mozzarella into ¼ inch thick rounds.
02 - On a large platter, alternate and overlap the tomato and mozzarella slices in an even pattern.
03 - Tuck whole basil leaves between each tomato and mozzarella slice.
04 - Evenly drizzle the extra-virgin olive oil over the entire arrangement.
05 - If using, drizzle the balsamic glaze over the salad.
06 - Sprinkle with sea salt and freshly ground black pepper to taste. Serve immediately at room temperature.
# Expert Advice:
01 -
- Zero cooking required, which means you stay cool and your kitchen stays clean on the hottest days.
- It turns four everyday ingredients into something that looks like it came from a restaurant menu.
02 -
- Salt the tomato slices before assembling and let them sit for two minutes, otherwise the salad weeps watery liquid onto the platter.
- Cold mozzarella straight from the fridge tastes flat and rubbery, so pull it out at least thirty minutes ahead.
03 -
- A sharp thin blade is the secret to clean slices that do not tear the cheese or mash the tomatoes, so sharpen your knife before you start.
- Arrange the salad no more than fifteen minutes before serving, any longer and the basil wilts and the colors start to look tired.