Description
A classic Italian Caprese Salad with fresh tomatoes, mozzarella, and basil, drizzled with olive oil and balsamic glaze. Simple, elegant, and flavorful perfect as an appetizer, side, or light lunch.
Ingredients
Scale
- 1 pound ripe tomatoes, preferably heirloom varieties, sliced about 1/4 inch thick
- 8 ounces fresh mozzarella cheese, preferably buffalo mozzarella, sliced about 1/4 inch thick
- 1/2 cup fresh basil leaves, whole if small, or torn if large
- 1/4 cup extra virgin olive oil, high-quality
- 2 tablespoons balsamic glaze (optional, but highly recommended)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Optional: Arugula or other leafy greens for serving as a base
Instructions
- Selecting and Slicing the Tomatoes: Choose tomatoes that are firm but yield slightly to gentle pressure. Wash the tomatoes thoroughly and pat them dry. Using a sharp serrated knife, carefully slice the tomatoes into 1/4-inch thick rounds. Discard the stem end of the tomato.
- Preparing the Mozzarella: Gently remove the mozzarella from its packaging and drain any excess water. Pat the mozzarella dry with paper towels. Slice the mozzarella into rounds that are approximately the same thickness as the tomato slices (about 1/4 inch). If using smaller mozzarella balls (bocconcini), leave them whole or halve them.
- Preparing the Basil: Wash the fresh basil leaves and gently pat them dry. If the basil leaves are small, leave them whole. If they are large, tear them into smaller pieces.
- Arranging the Salad: On a large platter or serving dish, arrange the tomato and mozzarella slices in an alternating pattern. You can overlap the slices slightly or arrange them in a circular pattern. If using arugula or other leafy greens as a base, spread them evenly across the platter before arranging the tomato and mozzarella.
- Adding the Basil: Tuck the fresh basil leaves between the tomato and mozzarella slices. Distribute the basil evenly across the platter.
- Drizzling with Olive Oil: Generously drizzle the extra virgin olive oil over the entire salad.
- Adding Balsamic Glaze (Optional): If using balsamic glaze, drizzle it sparingly over the salad.
- Seasoning with Salt and Pepper: Season the salad with sea salt and freshly ground black pepper to taste.
- Serving: Serve the Caprese salad immediately.
Notes
- Use the freshest, highest-quality ingredients for the best flavor.
- Avoid refrigerating the tomatoes and mozzarella for too long before assembling the salad.
- Season generously with salt and pepper.
- Balsamic glaze adds a touch of acidity; balsamic vinegar can be used as a substitute.
- Experiment with variations by adding roasted red peppers, avocado, or prosciutto. You can also try using different types of cheese, such as burrata or ricotta.
- Serve with crusty bread for dipping.
- Pairs well with a crisp, dry white wine, such as Sauvignon Blanc or Pinot Grigio, or a light-bodied red wine, such as Pinot Noir or Beaujolais.
- Prep Time: 15 minutes
- Cook Time: 0 minutes