Classic Caprese Salad
A timeless Italian summer salad of ripe tomatoes, fresh mozzarella, and fragrant basil, finished with good olive oil and a pinch of flaky salt. No cooking required — just great ingredients arranged beautifully. The secret is simplicity: use the best tomatoes and mozzarella you can find, and the dish practically makes itself.
4 servings · Prep 10 min · Total 10 min
Salad
Ingredients
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4 large ripe tomatoes beefsteak or heirloom, sliced 1/4-inch thick- heirloom
16 oz fresh mozzarella sliced 1/4-inch thick
1 bunch fresh basil large leaves only, left whole
3 tbsp extra-virgin olive oil best quality you have
1 tbsp balsamic glaze optional drizzle
0.5 tsp flaky sea salt such as Maldon
0.25 tsp freshly ground black pepper
Equipment
Refrigerator
Platter
Serving Platter
Knife
Serving Platters (Large)
Cutting Board
Instructions
- Remove the @[Tomato] and @[Mozzarella] from the refrigerator ~[20–30 minutes] before serving. Room-temperature ingredients have far better flavor and texture.
- Slice the @[Tomato] and @[Mozzarella] into 1/4-inch thick rounds. Try to keep the slices uniform so they layer evenly.
- On a large serving platter, alternate and overlap the @[Tomato] slices, @[Mozzarella] slices, and fresh @[Basil] leaves in a single shingled row or a circular pattern. Tuck the @[Basil] leaves between each pair of @[Tomato] and @[Mozzarella].
- Drizzle the @[Extra-Virgin Olive Oil] evenly over the entire salad. If using, follow with a thin drizzle of @[Balsamic Glaze].
- Season generously with @[Flaky Sea Salt] and freshly ground @[Black Pepper]. Serve immediately at room temperature.
