Caprese Salad with Mozzarella (Printable)

Ripe tomatoes, creamy mozzarella, and basil accented with olive oil and balsamic glaze for a light side dish.

# What You Need:

→ Produce

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

→ Dairy

03 - 8 ounces fresh mozzarella cheese, sliced

→ Condiments

04 - 2 tablespoons extra-virgin olive oil
05 - 1 to 2 tablespoons balsamic glaze

→ Seasonings

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

# How-To:

01 - Place alternating slices of tomato and fresh mozzarella on a large platter, slightly overlapping each piece.
02 - Insert fresh basil leaves between the tomato and mozzarella slices to distribute flavor evenly.
03 - Evenly drizzle extra-virgin olive oil followed by the balsamic glaze over the layered ingredients.
04 - Sprinkle sea salt and freshly ground black pepper over the salad according to preference.
05 - Present immediately as a side dish or light appetizer.

# Expert Hacks:

01 -
  • It comes together in minutes, yet tastes like you've been cooking all afternoon.
  • The textures—silky cheese, juicy tomato, peppery basil—keep your palate engaged with every bite.
  • It's the rare dish that feels equally at home at a casual dinner or an elegant gathering.
02 -
  • Room temperature is non-negotiable—cold mozzarella and cold tomatoes won't speak to each other, and you'll taste just separate ingredients instead of a conversation.
  • Assemble this no more than 30 minutes before serving, or the tomato's water will pool and dilute the whole thing into sadness.
03 -
  • Use a ceramic or wooden platter rather than glass or plastic—it holds temperature better and looks more inviting.
  • The olive oil's flavor matters as much as the tomato's; taste it beforehand and imagine eating it with bread, because that's essentially what you're doing here.
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