Caprese Salad Ultimate (Print View)

Bright Caprese of ripe tomatoes, fresh mozzarella, basil and olive oil — an easy Mediterranean starter in minutes.

# What You'll Need:

01 - 3 large ripe tomatoes (heirloom or vine-ripened), sliced 1/4 inch thick

02 - 8.8 oz fresh mozzarella (buffalo or cow's milk), sliced 1/4 inch thick

03 - 1 large bunch fresh basil leaves, whole

04 - 3 tablespoons extra virgin olive oil

05 - 1 tablespoon balsamic glaze (optional)

06 - Sea salt, to taste

07 - Freshly cracked black pepper, to taste

01 - Layer tomato and mozzarella slices alternately on a large serving platter, overlapping each slice slightly for an elegant fan pattern.

02 - Tuck whole basil leaves between the layered slices, allowing them to peek out for vibrant color and fresh aroma.

03 - Generously drizzle the extra virgin olive oil over the entire arrangement, ensuring each slice is lightly coated.

04 - If desired, lightly drizzle balsamic glaze across the platter in a thin stream for a tangy-sweet accent.

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

06 - Present the salad at room temperature right away — this allows the full depth of flavor from the tomatoes, mozzarella, and basil to shine.

01 -

It takes ten minutes and looks like you spent an hour, which is the best kind of kitchen magic.
When tomatoes are at their peak, this salad needs almost nothing else to taste extraordinary.

02 -

Refrigerating tomatoes destroys their flavor and turns the texture mealy, so keep them on the counter and only slice them right before assembling.
Patting the mozzarella slices dry with a paper towel prevents a watery pool from diluting your beautiful olive oil.

03 -

Let the mozzarella sit out for about twenty minutes before slicing so it softens just enough to lay flat and meld with the tomatoes.
A sharp thin knife is everything, because ragged tomato slices look messy and release too much juice onto the platter.