Caprese Salad Tomato Basil Mozzarella (Print version)

Fresh tomatoes and creamy mozzarella layered with basil, finished with olive oil and balsamic glaze.

# What You'll Need:

→ Produce

01 - 3 large ripe tomatoes, sliced
02 - 1/4 cup fresh basil leaves

→ Dairy

03 - 8 oz fresh mozzarella cheese, sliced

→ Condiments

04 - 2 tbsp extra-virgin olive oil
05 - 1-2 tbsp balsamic glaze

→ Seasonings

06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste

# Directions:

01 - Arrange alternating slices of tomato and mozzarella on a large platter, slightly overlapping each piece
02 - Tuck fresh basil leaves between the tomato and mozzarella slices
03 - Drizzle the olive oil evenly over the salad, followed by the balsamic glaze
04 - Sprinkle with sea salt and freshly ground black pepper to taste. Serve immediately as a side or appetizer

# Expert Advice:

01 -
  • No cooking required which means your kitchen stays cool even on the hottest days
  • It comes together in ten minutes flat but looks like something from a restaurant
  • The combination of ripe tomatoes and fresh mozzarella just hits different when everything is at peak season
02 -
  • Cold mozzarella straight from the fridge mutes all the flavors so let it sit out for twenty minutes before slicing
  • The balsamic glaze is totally different from regular balsamic vinegar which will make your salad too acidic
03 -
  • Use a very sharp knife to avoid squishing the tomatoes when you slice through them
  • The balsamic glaze thickens if you simmer regular balsamic vinegar in a small pan for about five minutes
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