# Caprese Salad

Ripe tomatoes, fresh mozzarella, and basil layered with good olive oil — simple enough that ingredient quality is everything.

_Salad · Italian_

Prep: 10 min · Total: 10 min · Yields: 4 servings

## Ingredients

- 4 medium ripe tomatoes (beefsteak or heirloom, about 1.5 lb total)
- 16 oz fresh mozzarella (packed in water, sliced into ¼-inch rounds)
- 1 bunch fresh basil leaves (large leaves left whole, small ones torn)
- 3 tbsp extra-virgin olive oil (use your best)
- 1 tsp flaky sea salt
- ¼ tsp freshly ground black pepper
- 1 tbsp balsamic glaze (optional, for drizzling)

## Instructions

1. 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.
2. 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.
3. Arrange the tomato and mozzarella slices on a serving platter, alternating and slightly overlapping them in a single shingled row or a circular pattern.
4. Tuck the fresh basil leaves between and over the tomato and mozzarella slices, distributing them evenly across the platter.
5. Drizzle the 3 tbsp extra-virgin olive oil evenly over the entire salad.
6. Sprinkle the 1 tsp flaky sea salt and ¼ tsp freshly ground black pepper over the top.
7. If using, drizzle the 1 tbsp balsamic glaze in a thin zigzag over the salad. Serve immediately at room temperature.

## Tip

> Pull the mozzarella from the fridge 20–30 minutes before serving — cold mozzarella is rubbery and mutes its milky flavor. Room temperature is where it shines.

Tags: vegetarian, no-cook, summer, gluten-free, 5-ingredient

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Canonical: https://just-recipes.io/recipes/caprese-salad