Caprese Salad (Printable)

Layers of ripe tomato, creamy mozzarella and basil finished with olive oil and balsamic for a bright, light starter.

# What You'll Need:

01 - 3 large ripe tomatoes, sliced 1/4 inch thick

02 - 8.8 oz fresh mozzarella, sliced 1/4 inch thick

03 - 1 small bunch fresh basil leaves

04 - 3 tbsp extra-virgin olive oil

05 - 1 tbsp balsamic glaze (optional)

06 - Sea salt, to taste

07 - Freshly ground black pepper, to taste

01 - Place alternating slices of tomato and mozzarella on a large serving platter, slightly overlapping each piece in a continuous pattern.

02 - Tuck whole basil leaves between the tomato and mozzarella slices, allowing them to stand upright slightly for visual appeal.

03 - Generously drizzle extra-virgin olive oil over the entire arrangement. Add balsamic glaze if desired for a touch of sweetness and acidity.

04 - Sprinkle evenly with sea salt and freshly ground black pepper. Serve immediately as a starter or side dish.

01 -

It takes exactly ten minutes from fridge to table and looks like it came from a Roman trattoria.
The contrast of juicy tomatoes against pillowy mozzarella with a hit of peppery olive oil is the kind of flavor balance that makes people close their eyes when they eat.

02 -

Refrigerating tomatoes kills their flavor and gives them a mealy texture so keep them on the counter and make this salad on the same day you buy them.
Slicing the mozzarella while it is still very cold from the fridge gives you cleaner cuts but let it come to room temperature on the platter before serving so the creamy texture can fully develop.

03 -

A light sprinkle of dried oregano or a squeeze of lemon juice over the top right before serving wakes up flavors you did not know were sleeping.
Pair this with a chilled glass of Pinot Grigio or serve it alongside simply grilled chicken for a meal that feels effortlessly complete.