Caprese Salad Tomato Basil Mozzarella

The summer my neighbor planted an overflowing garden of tomatoes changed everything about how I thought about salads. She kept pressing bags of overflow tomatoes into my hands, insisting they were too many for her family. After the third bag, I remembered this simple arrangement my grandmother used to make when she wanted something that tasted like pure sunshine. Now it is the first thing I make when the heat makes the kitchen feel like an oven.

I brought this to a potluck last summer and watched it disappear before anyone even touched the main dishes. The host actually pulled me aside to ask for the recipe, looking almost disappointed when I explained how simple it was. Sometimes the most stunning plates are just the best ingredients doing what they do best without any interference.

Ingredients

• 3 large ripe tomatoes: Summer tomatoes worth their weight in gold make all the difference here so skip mealy winter ones
• 8 oz fresh mozzarella: The soft kind suspended in water beats the rubbery supermarket blocks every single time
• 1/4 cup fresh basil leaves: Tear them gently instead of chopping to keep the oils from bruising too much
• 2 tbsp extra-virgin olive oil: The good stuff you save for special occasions deserves this moment in the spotlight
• 1 to 2 tbsp balsamic glaze: A little drizzle goes a long way toward making the whole plate look restaurant fancy
• Salt and pepper: Freshly ground pepper makes visible little specks that look beautiful against the red and white

Instructions

Arrange the foundation:

Layer your tomato and mozzarella slices in a alternating pattern on your prettiest platter letting each piece slightly overlap its neighbor like fallen dominoes.

Tuck in the basil:

Slide whole basil leaves here and there between the slices so they peek out like little green flags among the red and white.

Add the finishing touches:

Drizzle your olive oil in long thin streams across the entire platter then follow with that gorgeous dark balsamic glaze in a zigzag pattern.

Season and serve:

Sprinkle salt and cracked pepper over everything then carry it straight to the table before the tomatoes start releasing too much water.

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My daughter now asks for this on her birthday instead of cake, which still catches me off guard every single year. There is something about the way the milky mozzarella balances against the bright tomatoes that just feels like celebration.

Choosing Your Tomatoes

Heirloom varieties in purple green and yellow make this salad look like an edible painting. I have found that the ugly knobby ones often pack the most flavor compared to the perfectly round grocery store beauties.

Make It Your Own

Arugula tucked underneath adds a peppery kick that cuts through the rich mozzarella. Sometimes I scatter thin red onion slices or capers when I want more sharpness to balance the creaminess.

Serving Suggestions

A crusty baguette for sopping up all those tomato juices and olive oil is absolutely essential. This shines alongside something grilled or as the star of a light lunch with a crisp white wine.

• Let everything come to room temperature before serving
• Arrange it on the actual serving platter rather than assembling separately
• Wait until the last minute to add salt or the tomatoes will weep everywhere

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Sometimes the most beautiful things in life require nothing more than letting great ingredients speak for themselves.

Recipe FAQs

→ What type of mozzarella works best?

Fresh mozzarella packed in water or brine yields the creamiest texture and mildest flavor. Look for pearls or logs that you can slice into rounds. Low-moisture mozzarella lacks the soft, delicate texture needed for this preparation.

→ Can I make this ahead of time?

For optimal texture and flavor, assemble just before serving. The salt in the dressing draws moisture from tomatoes over time, and basil may oxidize. You can slice ingredients and prepare glaze up to 2 hours ahead, then compose when ready to eat.

→ What's the difference between balsamic glaze and vinegar?

Balsamic glaze is reduced balsamic vinegar, cooked down until thick and syrupy with concentrated sweetness. Regular balsamic vinegar adds acidity but lacks the viscous texture. You can reduce vinegar yourself by simmering until it coats the back of a spoon.

→ Which tomatoes should I use?

Ripe, in-season tomatoes provide the best flavor and texture. Large beefsteak or heirloom varieties slice beautifully and offer juicy, meaty bites. Avoid mealy winter tomatoes—if they're not perfect, consider using cherry or grape tomatoes instead.

→ How do I store leftovers?

Refrigerate any remaining portions in an airtight container for up to 2 days. Note that tomatoes will release water and basil may wilt, affecting texture. Bring to room temperature before serving to restore some of the original creaminess and flavor.

→ What can I serve with Caprese?

Crusty bread, focaccia, or grilled baguette slices complement the creamy elements. A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the richness. It also pairs well alongside grilled chicken, fish, or as part of an antipasto spread.