Caprese Salad (Print View)
Ripe tomatoes, fresh mozzarella and basil drizzled with olive oil and balsamic glaze, ready in 10 minutes.
# What You Need:
→ Vegetables & Cheese
01 - 3 large ripe tomatoes, sliced 1/4 inch thick
02 - 8.8 oz fresh mozzarella, sliced 1/4 inch thick
03 - 1 small bunch fresh basil leaves
→ Dressing
04 - 3 tablespoons extra-virgin olive oil
05 - 1 tablespoon balsamic glaze (optional)
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 fresh mozzarella into even 1/4-inch thick slices. Uniform thickness ensures balanced flavor in every bite.
02 - Layer alternating slices of tomato and mozzarella on a large platter, slightly overlapping each piece for an elegant presentation.
03 - Tuck whole fresh basil leaves between the tomato and mozzarella slices, allowing them to peek out naturally.
04 - Generously drizzle extra-virgin olive oil over the entire platter. Add balsamic glaze if desired for a subtle sweet-tart contrast.
05 - Finish with a generous sprinkling of sea salt and freshly ground black pepper. Serve immediately as a starter or side dish.
# Expert Tips:
01 -
- You barely have to turn on the stove, which makes this the ultimate summer lifesaver when the kitchen feels like a sauna.
- It transforms ordinary grocery store ingredients into something that looks like it came from a restaurant kitchen.
02 -
- Cold tomatoes straight from the refrigerator will taste flat and mealy, so let them sit at room temperature for at least an hour before slicing.
- Wet mozzarella will water down your beautiful platter, so pat the slices gently with a paper towel before arranging.
03 -
- Slice the mozzarella with dental floss instead of a knife for perfectly clean edges that make your platter look professional.
- Assemble the salad no more than fifteen minutes before serving because sitting too long turns the basil dark and the tomatoes watery.