Classic Caprese Salad (Printable)

Bright Italian salad of ripe tomatoes, fresh mozzarella and basil finished with olive oil and balsamic.

# What You'll Need:

01 - 3 large ripe tomatoes

02 - 1 handful fresh basil leaves

03 - 9 oz fresh mozzarella cheese

04 - 2 tbsp extra-virgin olive oil

05 - 1 tbsp balsamic glaze (optional)

06 - Sea salt, to taste

07 - Freshly ground black pepper, to taste

01 - Using a sharp knife, cut the tomatoes and mozzarella into ¼ inch thick even rounds.

02 - On a large platter, alternate and overlap the tomato and mozzarella slices in an attractive pattern.

03 - Tuck whole basil leaves between the tomato and mozzarella slices throughout the arrangement.

04 - Evenly drizzle the extra-virgin olive oil over the entire salad.

05 - If using, drizzle the balsamic glaze over the salad in a thin, even stream.

06 - Sprinkle with sea salt and freshly ground black pepper to taste. Serve immediately at room temperature for the best flavor.

01 -

It takes ten minutes from cutting board to table, which means you can focus on the rest of your meal while this steals the show.
When the tomatoes are truly ripe and the mozzarella is fresh, this dish needs zero cooking skill and still impresses every single time.

02 -

Refrigerating tomatoes destroys their flavor and gives them a mealy texture, so store them on the counter and make this salad the day you buy them.
Letting the assembled salad sit for more than thirty minutes before serving makes the mozzarella weep and the tomatoes release too much water, turning your beautiful platter into a puddle.

03 -

Warm your olive oil slightly in your palms by rubbing the bottle before drizzling, which releases its aroma and helps it coat the slices more evenly.
A few drops of real aged balsamic vinegar, not glaze, dabbed onto each tomato slice with your finger creates a more refined flavor than an even drizzle ever could.