Ingredients
- 2–3 large ripe heirloom or Roma tomatoes
- 8 oz fresh mozzarella cheese (preferably mozzarella di bufala)
- 10–12 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- Sea salt, to taste
- Fresh cracked black pepper, to taste
- Optional: balsamic glaze, for drizzling
Instructions
- Slice tomatoes and mozzarella into 1/4-inch rounds using a sharp or serrated knife.
- Arrange the slices alternately on a serving platter, overlapping slightly.
- Layer whole or torn basil leaves between slices or scatter on top.
- Drizzle extra virgin olive oil evenly over the salad.
- Season with sea salt and freshly cracked black pepper just before serving.
- Optionally, add a light drizzle of balsamic glaze for a modern touch.
Notes
For the most flavor, allow tomatoes and mozzarella to come to room temperature before assembling. Use high-quality olive oil and ripe, in-season tomatoes for the best results. Caprese pairs perfectly with grilled meats, crusty bread, or as a light starter. Try variations with avocado, arugula, or vegan mozzarella for creative twists.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian, Mediterranean
- Diet: Vegetarian