Caprese Salad Ultimate (Printable)

Alternating slices of tomato and mozzarella with basil, olive oil and optional balsamic for a bright Mediterranean bite.

# What You'll Need:

01 - 3 large ripe tomatoes (heirloom or vine-ripened), sliced

02 - 8.8 oz fresh mozzarella (buffalo or cow's milk), sliced

03 - 1 large bunch fresh basil leaves

04 - 3 tbsp extra virgin olive oil

05 - 1 tbsp balsamic glaze (optional)

06 - Sea salt, to taste

07 - Freshly cracked black pepper, to taste

01 - Layer tomato and mozzarella slices alternately on a serving platter, overlapping slightly for an elegant presentation.

02 - Tuck whole basil leaves between the layers for a burst of color and herbaceous flavor.

03 - Drizzle generously with extra virgin olive oil across the entire arrangement.

04 - If using, drizzle lightly with balsamic glaze for a tangy-sweet accent.

05 - Season with sea salt and freshly cracked black pepper to taste.

06 - Serve immediately, ideally at room temperature, to best enjoy the vibrant Mediterranean flavors.

01 -

It takes exactly ten minutes from cutting board to table and looks like something you would pay eighteen dollars for at a restaurant.
When tomatoes are truly ripe and the mozzarella is fresh the combination creates a flavor that no amount of cooking could improve on.

02 -

Cold tomatoes straight from the refrigerator will taste flat and mealy so let them sit on the counter for at least an hour before you start.
Slicing the mozzarella with a dull knife will mash it so use your sharpest knife and cut with gentle even pressure.

03 -

Slice the tomatoes to roughly the same thickness as the mozzarella so every forkful has the right balance of both.
Warm your serving platter slightly by rinsing it with hot water and drying it because cold plates steal warmth from room temperature ingredients.