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Caprese Salad

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A fresh and simple Italian classic made with ripe tomatoes, creamy mozzarella, and fragrant basil, drizzled with good olive oil.

Ingredients

Scale
  • 3 medium ripe tomatoes (heirloom, beefsteak, or vine-ripened), sliced 1/4 inch thick
  • 8 ounces fresh mozzarella, sliced 1/4 inch thick
  • 1 packed cup fresh basil leaves
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon flaky sea salt (or to taste)
  • Freshly ground black pepper, to taste
  • 1 to 2 teaspoons balsamic glaze or reduction (optional)

Instructions

  1. Choose ripe, fragrant tomatoes. Wash and dry them well. Slice into even 1/4‑inch rounds. Lightly blot slices with a paper towel to remove extra moisture.
  2. Slice fresh mozzarella into 1/4‑inch rounds. If it is very wet, pat dry so the salad does not get watery.
  3. Arrange tomato and mozzarella slices on a plate, alternating them in a circle or rows. Tuck whole or torn basil leaves between slices.
  4. Season with flaky sea salt and freshly ground black pepper. Be gentle but generous with the salt; it wakes up the tomatoes.
  5. Drizzle extra-virgin olive oil evenly over the salad. Add a thin drizzle of balsamic glaze if you like, or skip it for the classic version.
  6. Let the salad rest 10–15 minutes at room temperature (about 68–72°F) so the juices mingle. For a cooler bite, chill briefly for 10 minutes in the fridge (around 40°F); do not chill longer or the tomatoes will lose flavor.
  7. Finish with a few extra basil leaves and a pinch more flaky salt. Serve right away with crusty bread or as a fresh side.

Notes

Best fresh and served immediately. If storing leftovers, keep basil separate to maintain freshness.

Nutrition

Find it online: https://jointhedinnerparty.com/caprese-salad/

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