Print

Caprese Salad (Classic Tomato, Mozzarella & Basil)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple and fresh salad featuring juicy tomatoes, soft mozzarella, and bright basil, drizzled with olive oil and balsamic for a delightful summer dish.

Ingredients

Scale
  • 3 ripe medium tomatoes (about 1 lb/450 g), sliced
  • 8 oz (225 g) fresh mozzarella, sliced
  • 1 cup fresh basil leaves, whole or torn
  • 2–3 tbsp extra-virgin olive oil
  • 1–2 tbsp balsamic glaze (or 2 tsp balsamic vinegar, reduced)
  • 1/2 tsp flaky sea salt or kosher salt, to taste
  • 1/4 tsp freshly ground black pepper
  • Optional: pinch of chili flakes, lemon zest, crusty bread for serving

Instructions

  1. Slice tomatoes into even rounds (about 1/4 inch). Slice mozzarella to a similar thickness. Wash and dry the basil.
  2. Pat mozzarella slices dry with a paper towel so the salad does not get watery.
  3. On a large plate or platter, alternate tomato and mozzarella slices in a circle or rows. Tuck basil leaves between slices or scatter on top.
  4. Season the tomatoes lightly with salt to draw out their juices. Let them sit 3–5 minutes so flavors bloom.
  5. Drizzle olive oil evenly over the salad, then add balsamic glaze in thin lines. Finish with black pepper and any extras like chili flakes or lemon zest.
  6. Rest the salad for 5–10 minutes at room temperature or chill for a fresher bite.
  7. Taste and adjust salt, add a few more basil leaves, and serve right away with crusty bread if you like.

Notes

Best with peak-season tomatoes for maximum flavor. Serve fresh with optional crusty bread.

Nutrition

Find it online: https://recipesunfolded.com/caprese-salad/

×