Caprese Salad Tomato Basil (Printable)

Ripe tomatoes, creamy mozzarella, and basil combined with olive oil and balsamic glaze for a light Italian-inspired dish.

# What You 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 to 2 tbsp balsamic glaze

→ Seasonings

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

# How-To:

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.
05 - Serve immediately as a side or appetizer.

# Expert Advice:

01 -
  • It tastes like summer in four ingredients and takes less time than deciding what to eat.
  • Fresh mozzarella becomes so creamy against warm tomatoes, it's almost unfair how good it is.
  • Your guests will think you spent way more effort than you actually did.
02 -
  • Never refrigerate this salad—cold tomatoes lose their flavor and mozzarella becomes tough; let it all sit at room temperature before serving.
  • The moment you assemble it is when it peaks; waiting more than an hour means the tomatoes start weeping and the whole thing gets watery.
03 -
  • Let your mozzarella breathe on the counter for a few minutes before slicing so it's easier to cut and tastes less cold.
  • Use a very sharp knife for slicing tomatoes and cheese—clean cuts mean less juice bleeding out and a more elegant presentation.
Go Back