Caprese Salad (Printable version)
Ripe tomatoes, creamy mozzarella and basil layered, finished with olive oil and balsamic for a bright Mediterranean starter.
# Ingredient list:
→ Vegetables
01 - 3 large ripe tomatoes, sliced into 1/4-inch rounds
→ Cheese
02 - 8.8 oz fresh mozzarella, sliced into 1/4-inch rounds
→ Herbs
03 - 1 small bunch fresh basil leaves, whole
→ Dressings & Seasonings
04 - 2 tbsp extra-virgin olive oil
05 - 1 tbsp balsamic glaze
06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste
# Directions:
01 - On a large serving platter, lay alternating slices of tomato and mozzarella in a slightly overlapping pattern, working across the length of the platter for an elegant presentation.
02 - Tuck whole basil leaves between each pair of tomato and mozzarella slices, allowing the leaves to stand upright for visual appeal.
03 - Pour the extra-virgin olive oil evenly over the arranged slices, then drizzle the balsamic glaze in a thin stream across the top.
04 - Sprinkle sea salt and freshly ground black pepper over the entire platter according to your preference.
05 - Present the salad right away while the tomatoes and mozzarella are at their freshest and coolest for the best texture and flavor.
# Expert Tips:
01 -
- It takes exactly ten minutes from fridge to plate and looks like something from a magazine.
- The combination of sweet tomatoes, mild cheese, and peppery basil needs zero cooking skill to taste incredible.
02 -
- Never put this salad in the refrigerator after assembling, the tomatoes lose their sweetness and the cheese gets rubbery.
- A room temperature tomato has twice the flavor of a chilled one, so pull everything out of the fridge thirty minutes ahead.
03 -
- Slice the mozzarella with a serrated knife dipped in hot water for perfectly clean edges every time.
- Reduce cheap balsamic vinegar in a small pan until syrupy rather than buying glaze, it tastes deeper and saves money.