Classic Caprese Salad (Printable)

Ripe tomatoes, fresh mozzarella and basil layered with olive oil and balsamic for a bright summer starter.

# What You 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 slightly overlap slices of tomato and mozzarella in a row or circular 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.

07 - Serve immediately at room temperature for the best flavor.

01 -

It takes exactly ten minutes from cutting board to table, which is a lifesaver when guests are already at the door.
The contrast of sweet tomatoes, rich cheese, and peppery basil is the kind of flavor balance that makes people close their eyes when they eat.

02 -

Cold straight from the fridge tomatoes are mealy and bland, so let them sit at room temperature for at least an hour before slicing and the flavor will triple.
Assembling the salad more than thirty minutes ahead turns the cheese rubbery and the tomatoes watery, so this is one dish where procrastination actually pays off.

03 -

Tap the mozzarella dry with a paper towel before slicing so excess whey does not dilute the olive oil pooling on your platter.
Aged balsamic vinegar dropped in tiny dots around the plate looks more elegant than lines and gives people the option to drag each bite through as much or as little as they want.