Caprese Salad with Mozzarella (Print View)

Tomato, mozzarella and basil layered and dressed with olive oil and balsamic for a bright, fast Mediterranean starter.

# What You'll Need:

→ Vegetables

01 - 3 large ripe tomatoes, sliced

→ Cheese

02 - 8 ounces fresh mozzarella cheese, sliced

→ Herbs

03 - 1 small bunch fresh basil leaves

→ Dressings & Seasonings

04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon balsamic glaze
06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste

# How To Make It:

01 - Arrange alternating slices of tomatoes and mozzarella cheese on a large platter, overlapping them decoratively.
02 - Tuck whole basil leaves between the slices of tomato and mozzarella.
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 for maximum freshness.

# Expert Hints:

01 -
  • It proves that four or five honest ingredients can outperform anything complicated.
  • Zero cooking means you can throw this together while your guests are pouring drinks and nobody waits.
02 -
  • Refrigerated tomatoes lose much of their flavor and develop a cottony texture, so keep them at room temperature and build the salad within a few hours.
  • Slicing the mozzarella while it is still very cold gives cleaner edges and prevents it from tearing into ragged pieces.
03 -
  • Let your mozzarella sit at room temperature for about twenty minutes before slicing so the creamy flavor blooms fully.
  • If you cannot find balsamic glaze, reduce regular balsamic vinegar in a small pan for five minutes until it coats the back of a spoon.

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