Caprese Salad
Ripe tomatoes, fresh mozzarella, and basil layered with good olive oil — simple enough that ingredient quality is everything.
Ingredients
- 4 mediumripe tomatoes(beefsteak or heirloom, about 1.5 lb total)
- 16 ozfresh mozzarella(packed in water, sliced into ¼-inch rounds)
- 1 bunchfresh basil leaves(large leaves left whole, small ones torn)
- 3 tbspextra-virgin olive oil(use your best)
- 1 tspflaky sea salt
- ¼ tspfreshly ground black pepper
- 1 tbspbalsamic glaze(optional, for drizzling)
Method
- 01
Slice the 4 medium ripe tomatoes into ¼-inch rounds and pat them lightly dry with a paper towel to prevent the plate from becoming watery.
- 02
Slice the 16 oz fresh mozzarella into ¼-inch rounds — aim for roughly the same number of slices as the tomatoes so each stack is even.
- 03
Arrange the tomato and mozzarella slices on a serving platter, alternating and slightly overlapping them in a single shingled row or a circular pattern.
- 04
Tuck the fresh basil leaves between and over the tomato and mozzarella slices, distributing them evenly across the platter.
- 05
Drizzle the 3 tbsp extra-virgin olive oil evenly over the entire salad.
- 06
Sprinkle the 1 tsp flaky sea salt and ¼ tsp freshly ground black pepper over the top.
- 07
If using, drizzle the 1 tbsp balsamic glaze in a thin zigzag over the salad. Serve immediately at room temperature.
Adapted from public domain & community sources