Caprese Salad Ultimate (Print View)

Ripe tomatoes and mozzarella layered with basil, olive oil and balsamic for a fresh Mediterranean starter.

# What You Need:

→ Vegetables & Dairy

01 - 3 large ripe tomatoes (heirloom or vine-ripened), sliced into 1/4-inch rounds
02 - 8.8 oz fresh mozzarella (buffalo or cow's milk), sliced into 1/4-inch rounds

→ Herbs

03 - 1 large bunch fresh basil leaves, whole

→ Condiments & Seasoning

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

# How to Make It:

01 - Arrange tomato and mozzarella slices alternately on a large serving platter, overlapping each slice slightly for an elegant presentation.
02 - Tuck whole basil leaves between the layered tomato and mozzarella slices, distributing evenly for color and aromatic flavor.
03 - Generously drizzle extra virgin olive oil over the entire arrangement, ensuring even coverage across all ingredients.
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 pinch of sea salt and freshly cracked black pepper, adjusting quantities to your preference.
06 - Present the salad at room temperature right away to allow the full depth of flavors to shine. Avoid refrigerating before serving.

# Expert Tips:

01 -
  • Zero cooking means you can throw this together while your guests are walking through the door and still look like you planned it for hours.
  • When tomatoes are truly in season this dish needs almost nothing else to taste extraordinary.
02 -
  • Refrigerated tomatoes will taste flat and mealy so keep them on the counter and slice them only when you are ready to serve.
  • Patting the mozzarella slices dry with a paper towel prevents excess whey from watering down your beautiful drizzle of olive oil.
03 -
  • Slice everything with a sharp serrated knife because a dull blade crushes the tomato flesh and tears the mozzarella into ragged pieces.
  • Let your mozzarella sit uncovered at room temperature for about thirty minutes before slicing so it becomes supple and releases its full milky flavor.

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