Caprese Salad (Printable version)

Fresh mozzarella, ripe tomatoes, and basil tossed with olive oil in a classic Italian combination.

# Ingredient list:

01 - 3 large ripe tomatoes (heirloom or vine-ripened), sliced into ¼-inch rounds

02 - 8.8 oz fresh mozzarella (buffalo or cow's milk), sliced into ¼-inch rounds

03 - 1 large bunch fresh basil leaves, whole

04 - 3 tablespoons extra virgin olive oil

05 - 1 tablespoon 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 each piece slightly for an elegant presentation.

02 - Tuck whole basil leaves between the layered tomato and mozzarella slices, distributing them evenly for bursts of color and aroma.

03 - Generously drizzle the extra virgin olive oil over the entire arrangement, allowing it to pool slightly between the layers.

04 - If using, lightly drizzle the balsamic glaze in a thin stream across the top of the salad for a touch of sweetness and acidity.

05 - Finish with a generous sprinkling of sea salt and freshly cracked black pepper, adjusting quantities to your preference.

06 - Present the salad right away at room temperature to fully appreciate the delicate flavors and textures of each ingredient.

01 -

It requires zero cooking, which means your kitchen stays cool and you get to eat in ten minutes flat.
With only a handful of ingredients, each one really matters, so it teaches you to shop like an Italian nonna.

02 -

Refrigerating tomatoes kills their flavor, so store them on the counter and buy them a day or two ahead.
Wetting your knife blade before slicing mozzarella prevents it from dragging and tearing the delicate curd.

03 -

Slice the mozzarella an hour ahead and let it drain on paper towels so excess milk does not water down your beautiful olive oil.
Tear the basil by hand instead of cutting it with a knife because the blade bruises the edges and turns them dark within minutes.