Tomato Mozzarella Basil (Printable Version)

Layer fresh tomatoes, mozzarella, and basil with olive oil and balsamic glaze

# What You'll Need:

→ Produce

01 - 3 large ripe tomatoes, sliced into 1/4 inch rounds
02 - 1/4 cup fresh basil leaves

→ Dairy

03 - 8 oz fresh mozzarella cheese, sliced into 1/4 inch rounds

→ Condiments

04 - 2 tbsp extra-virgin olive oil
05 - 1–2 tbsp balsamic glaze

→ Seasonings

06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste

# How to Prepare:

01 - Arrange alternating slices of tomato and mozzarella on a large platter, slightly overlapping each piece in a circular pattern.
02 - Tuck fresh basil leaves between the tomato and mozzarella slices, distributing evenly across the platter.
03 - Drizzle the extra-virgin olive oil evenly over the entire salad, ensuring coverage of all tomato and mozzarella slices.
04 - Drizzle balsamic glaze in a zigzag pattern over the salad, followed by a sprinkle of sea salt and freshly ground black pepper to taste.
05 - Serve the Caprese salad immediately as a side dish or light appetizer while ingredients are at peak freshness.

# Expert Suggestions:

01 -
  • It comes together in literally ten minutes but looks like something from a restaurant menu
  • The ingredients speak for themselves when you let their natural flavors shine through
02 -
  • Cold, refrigerated tomatoes will never give you that same melting texture and sweetness, so let them sit at room temperature for at least an hour before serving
  • The balsamic glaze is thicker than regular vinegar and creates those beautiful dark ribbons, but if you only have regular balsamic, simmer it gently until it coats a spoon
03 -
  • Use a vegetable peeler to shave thin ribbons of extra mozzarella on top for an elegant finishing touch
  • If you grow basil, the flowers that eventually appear are edible and make a gorgeous garnish
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