Caprese Salad (Printable version)

Sliced ripe tomatoes, fresh mozzarella and basil dressed with olive oil and balsamic for a light Italian starter.

# Ingredient list:

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

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

03 - 1 small bunch fresh basil leaves

04 - 3 tablespoons extra-virgin olive oil

05 - 1 tablespoon balsamic glaze (optional)

06 - Sea salt, to taste

07 - Freshly ground black pepper, to taste

01 - Arrange alternating slices of tomato and mozzarella on a large serving platter, slightly overlapping each piece for an elegant presentation.

02 - Tuck fresh basil leaves between the tomato and mozzarella slices, allowing them to naturally fold for visual appeal.

03 - Drizzle generously with extra-virgin olive oil and, if desired, add a light drizzle of balsamic glaze across the entire platter.

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

01 -

It takes roughly ten minutes from fridge to table and looks like something you would pay sixteen euros for in a piazza.
When tomatoes are truly in season this dish needs zero improvement, just good ingredients and restraint.

02 -

Refrigerated tomatoes will taste flat and mealy, so keep them on the counter the night before.
Patting the mozzarella slices dry with a paper towel prevents a watery puddle on the platter.

03 -

Let the assembled platter rest for five minutes before serving so the tomato juices and olive oil mingle into a natural dressing.
Tearing the basil by hand instead of cutting it preserves the aroma and keeps the edges from turning dark.