Caprese with Tomato and Mozzarella

Last summer my neighbor brought over the most gorgeous heirloom tomatoes from her garden, and I barely had the heart to slice them. But something about their jewel tones next to snowy white mozzarella made me understand why this salad has endured so long. The way the balsamic catches the afternoon light on the platter is almost theatrical. I've made it dozens of times since, and it never fails to make people pause midconversation to admire it first.

I served this at a dinner party once where nobody knew each other, and I swear this salad broke the ice better than any introductions could. People reached across the table asking about the tomatoes, debating whether the glaze was too sweet or just right. By the time main courses arrived, the room had already found its rhythm, all because of a plate of sliced vegetables and cheese.

Ingredients

• 3 large ripe tomatoes: Inseason tomatoes make all the difference here, and I've learned to gently squeeze them at the market to check for that slight give that promises juice and sweetness
• 8 oz fresh mozzarella: I splurge on the good stuff packed in wheythe texture is silkier and it melts against your tongue unlike the rubbery supermarket versions
• 1/4 cup fresh basil leaves: Tear them by hand instead of cutting with a knife to avoid bruising, which releases more of those aromatic oils
• 2 tbsp extravirgin olive oil: A grassy, peppery olive oil adds another layer of flavor that cuts through the rich cheese
• 12 tbsp balsamic glaze: The first time I used regular balsamic instead of glaze, the dressing ran right off the plate, so now I always use the reduced version
• Sea salt and black pepper: Finish with a generous pinch of flaky salt if you have itthe crunch against the creamy mozzarella is magical

Instructions

Arrange the tomatoes and mozzarella:

Layer alternating slices on your largest platter, letting them overlap like shingles on a roof so every bite gets both cheese and tomato

Tuck in the basil:

Slide whole leaves between the slices here and theresome peeking out, others hiding underneath so you hit surprise pockets of freshness

Add the finishing touches:

Drizzle the olive oil in a slow zigzag pattern, then follow with the balsamic glaze, watching it pool in the crevices before seasoning with salt and pepper

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My daughter helped me make this for her school potluck, and she was so proud arranging the slices in this perfect radial pattern. The kids devoured it, and I overheard two classmates arguing over who got the last piece with the most glaze.

Choosing Your Tomatoes

I've learned through many disappointing salads that mealy, outofseason tomatoes can ruin even the finest mozzarella. In winter, I sometimes roast the tomato slices first to concentrate their flavor, though that changes the whole character of the dish. When tomatoes are at their peak, barely any seasoning is needed.

Making Your Own Glaze

Storebought balsamic glaze is convenient, but simmering balsamic vinegar with a touch of honey until it coats the back of a spoon gives you control over the sweetness. I once reduced a whole bottle and kept it in a squeeze bottle in the fridge for months, drizzling it on everything from ice cream to roasted strawberries.

Serving Suggestions

This salad wants to be the star of a light summer meal, perhaps alongside some crusty bread that's been rubbed with garlic and grilled until charred in spots. I've also served it as a first course with a simple soup, letting those clean flavors set the tone for whatever comes next.

• Bring everything to the table unassembled if you're feeding a crowdthe arrangement becomes part of the dinner conversation
• Have extra basil on hand because the first round always disappears faster than you expect
• Leftovers, if there are any, can be chopped up and tossed with pasta the next day for a lazy lunch

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Some dishes are about transformation, but this one is about not getting in the way of ingredients that are already perfect. The best compliment I ever received was someone saying it tasted like summer on a plate.

Recipe Questions

→ What type of tomatoes work best?

Ripe, in-season tomatoes such as beefsteak or vine-ripened varieties offer the best flavor and texture. Heirloom tomatoes add beautiful color and can be substituted for visual appeal.

→ Can I prepare this ahead of time?

For optimal freshness and texture, assemble immediately before serving. The ingredients can be prepped in advance—slice tomatoes and mozzarella, wash and dry basil—but arrange and dress just before serving.

→ What's the difference between balsamic glaze and regular balsamic vinegar?

Balsamic glaze is reduced balsamic vinegar with a thicker consistency and sweeter, more concentrated flavor. If unavailable, reduce regular balsamic vinegar in a saucepan over low heat until syrupy.

→ Is fresh mozzarella necessary?

Fresh mozzarella (packed in water or whey) provides the authentic creamy texture and mild flavor essential to this dish. Low-moisture mozzarella lacks the same soft, delicate consistency.

→ What can I serve alongside?

Pair with crusty Italian bread for soaking up the oils and glaze. A crisp white wine like Pinot Grigio complements the fresh flavors. Also works well alongside grilled chicken, fish, or as part of an Italian antipasto platter.

→ How do I store leftovers?

Best enjoyed fresh. If necessary, store leftovers in an airtight container in the refrigerator for up to 1 day, though the tomatoes may release water and the texture will change. Bring to room temperature before serving again.