Caprese with Tomato and Mozzarella (Printable)

Ripe tomatoes and fresh mozzarella layered with basil, finished with olive oil and balsamic glaze.

# What You’ll Need:

→ Produce

01 - 3 large ripe tomatoes, sliced 1/4 inch thick
02 - 1/4 cup fresh basil leaves

→ Dairy

03 - 8 oz fresh mozzarella cheese, sliced into rounds

→ Condiments

04 - 2 tbsp extra-virgin olive oil
05 - 1-2 tbsp balsamic glaze

→ Seasonings

06 - Sea salt to taste
07 - Freshly ground black pepper to taste

# How To Make It:

01 - Arrange alternating slices of tomato and mozzarella on a large platter, slightly overlapping each piece to create an attractive presentation.
02 - Tuck fresh basil leaves between the tomato and mozzarella slices, distributing evenly across the platter.
03 - Drizzle olive oil evenly over the entire salad, followed by balsamic glaze in a decorative pattern.
04 - Sprinkle with sea salt and freshly ground black pepper to taste. Serve immediately while fresh.

# Expert Advice:

01 -
  • It comes together in under ten minutes but looks like something from a restaurant window
  • The combination of warm tomatoes and cold mozzarella creates this incredible temperature contrast
  • Requires absolutely no cooking, just assembling and drizzling
02 -
  • Let the mozzarella come to room temperature for about twenty minutes before servingcold cheese straight from the fridge never tastes quite right
  • Tomatoes should never go in the refrigerator unless they're fully ripeit kills their texture and dulls their flavor overnight
03 -
  • Pat your tomato slices dry with paper towels before arranging them, otherwise the water dilutes the olive oil and makes everything slippery
  • If your mozzarella is too wet, let it drain in a colander for fifteen minutes so the salad doesn't become soupy
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