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Caprese Salad beautifully plated on a white marble board with sliced ripe tomatoes, fresh mozzarella, basil leaves, and a drizzle of balsamic glaze and olive oil

Caprese Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 280 kcal

Equipment

  • Large serving platter or marble board
  • Sharp chef's knife
  • Cutting board
  • Small spoon for drizzling glaze

Ingredients
  

Main Ingredients

  • 4 large ripe heirloom or vine-ripened tomatoes sliced 1/4 inch thick, room temperature
  • 16 oz fresh mozzarella buffalo or fior di latte, sliced 1/4 inch thick, room temperature
  • 1 large bunch fresh basil leaves washed and dried
  • 3 tbsp extra virgin olive oil good quality, fruity and peppery
  • 2 tbsp balsamic glaze store-bought or homemade reduction
  • 3/4 tsp flaky sea salt such as Maldon, to taste
  • 1/2 tsp freshly cracked black pepper to taste

Optional Finishing Touches

  • 1 pinch red pepper flakes for a little heat
  • 1 tsp lemon zest brightens the whole dish

Instructions
 

Prepare the Ingredients

  • Remove the mozzarella from the refrigerator at least 30 minutes before serving to bring it to room temperature. Do the same with the tomatoes if they have been refrigerated.
  • Slice the tomatoes into 1/4-inch thick rounds. Slice the fresh mozzarella into similar-sized rounds. Wash and dry the basil leaves.

Assemble the Salad

  • Arrange the tomato slices on a large serving platter or board in a slightly overlapping pattern.
  • Tuck the mozzarella slices in between and slightly overlapping the tomato slices, alternating tomato and mozzarella across the entire platter.
  • Season the tomatoes and mozzarella with half the flaky sea salt at this stage to allow the flavors to begin melding.
  • Tuck or scatter the fresh basil leaves generously across the top of the assembled salad.

Dress and Season

  • Drizzle the extra virgin olive oil evenly over the entire salad in a slow, generous pour.
  • Drizzle the balsamic glaze over the top in a back-and-forth motion, letting it pool slightly between the layers.
  • Finish with the remaining flaky sea salt and a generous crack of black pepper. Add red pepper flakes and lemon zest if using.
  • Serve immediately at room temperature for the best flavor. Do not refrigerate after assembling.

Notes

Quality is everything: use the ripest tomatoes and the freshest mozzarella you can find — this dish has nowhere to hide. For a homemade balsamic glaze, simmer 1 cup of balsamic vinegar in a small saucepan over medium-low heat for 10-12 minutes until reduced by half and thick enough to coat a spoon. Let cool before using. Burrata can be substituted for mozzarella for an even more indulgent result. Leftovers can be stored covered in the refrigerator for up to 1 day, but the salad is truly best eaten fresh.

Nutrition

Calories: 280kcalCarbohydrates: 9gProtein: 16gFat: 20gSodium: 520mgFiber: 1gSugar: 6g
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