Classic Caprese Salad (Print Version)

Ripe tomatoes, fresh mozzarella and basil drizzled with olive oil and balsamic for a bright summer starter.

# What You Need:

01 - 3 large ripe tomatoes, cored

02 - 1 handful fresh basil leaves

03 - 9 oz fresh mozzarella cheese

04 - 2 tablespoons extra-virgin olive oil

05 - 1 tablespoon balsamic glaze (optional)

06 - Sea salt, to taste

07 - Freshly ground black pepper, to taste

01 - Using a sharp knife, cut the tomatoes and mozzarella into ¼ inch thick rounds.

02 - On a large platter, alternate and overlap slices of tomato and mozzarella in an even pattern.

03 - Tuck whole basil leaves between the tomato and mozzarella slices throughout the arrangement.

04 - Drizzle the extra-virgin olive oil evenly over the entire salad.

05 - Drizzle with balsamic glaze if using, allowing it to fall naturally across the slices.

06 - Sprinkle with sea salt and freshly ground black pepper to taste. Serve immediately at room temperature.

01 -

It takes ten minutes and looks like it came from a restaurant with a cloth napkin kind of reputation.
When tomatoes are truly in season, this dish will ruin you for eating them any other way the rest of the year.

02 -

Refrigerating tomatoes destroys their flavor and texture in a way no amount of olive oil can fix. Keep them on the counter stem side down and use them within a few days of purchase.
I once used pre sliced mozzarella from a deli container and the whole salad tasted like nothing. The water packed fresh balls are not optional here. They are the entire point.

03 -

Dry the mozzarella slices gently with a paper towel before arranging them so excess water does not dilute the olive oil pooling on the platter.
A light sprinkle of flaky salt right before serving gives a texture and flavor pop that regular salt simply cannot replicate.