Caprese Salad
Michelle
A fresh and classic easy caprese salad made with ripe tomatoes, creamy mozzarella, basil, olive oil, and a simple seasoning perfect in just 10 minutes.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Sharp knife
Cutting board
Serving platter or large plate
Measuring spoons
Small spoon (for drizzling glaze)
Paper towel (to pat mozzarella dry)
- 3 medium ripe tomatoes sliced (about 1/4-inch thick)
- 8 oz 225 g fresh mozzarella, sliced
- 1/2 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1 –2 tbsp balsamic glaze optional, to taste
- 1/4 tsp salt plus more to taste
- 1/8 tsp freshly cracked black pepper plus more to taste
Slice the tomatoes: Cut tomatoes into even slices so the salad layers nicely.
Slice and dry the mozzarella: Slice fresh mozzarella and gently pat it with paper towel to remove excess moisture.
Assemble on a platter: Arrange tomato slices and mozzarella slices in an alternating pattern, tucking basil leaves between pieces.
Season: Sprinkle evenly with salt and black pepper.
Dress: Drizzle with extra virgin olive oil. If using, add a light drizzle of balsamic glaze right before serving.
Serve immediately: Caprese is best fresh serve right away for the juiciest, creamiest texture.
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Use ripe, in-season tomatoes for the best flavor.
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Pat the mozzarella dry to keep the salad from getting watery.
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Add balsamic glaze right before serving so it stays glossy and pretty.
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For picky eaters, serve balsamic on the side and let everyone customize.