Caprese Salad
Ingredients
- Salad
- 4 large ripe tomatoes sliced 1cm thick
- 400 g 14 oz fresh buffalo mozzarella or fior di latte, sliced 1cm thick
- 1 large bunch fresh basil leaves
- Flaky sea salt and freshly cracked black pepper
- Finishing
- 4 tablespoons best quality extra virgin olive oil
- 2 tablespoons balsamic glaze or aged balsamic vinegar
- Optional: pinch of dried oregano or chili flakes
Instructions
- Remove mozzarella from the fridge 20 minutes before serving. Pat slices dry with paper towel.
- Slice tomatoes and mozzarella evenly to 1cm thick with a sharp knife.
- Alternate tomato and mozzarella slices on a wide flat platter, overlapping slightly.
- Tuck basil leaves between each slice as you arrange rather than piling on top.
- Season generously with flaky salt and cracked black pepper.
- Drizzle olive oil evenly across the entire platter.
- Drizzle balsamic glaze in a thin stream back and forth across the salad.
- Add any optional finishing touches and serve immediately.
Notes
- Never refrigerate tomatoes — cold destroys their texture and flavor completely
- Bring the mozzarella to room temperature — 20 minutes out of the fridge makes it soft and creamy
- Use the ripest tomatoes available — tomato quality defines this salad entirely
- Use your best extra virgin olive oil — it is tasted directly and quality matters enormously here
- Pat the mozzarella dry before plating — excess liquid dilutes the dressing on the plate
- Season just before serving — salt draws moisture from tomatoes quickly
- Tuck basil between slices — it stays fresher and delivers flavor in every bite
- Serve immediately after dressing — the salad deteriorates quickly once seasoned
- Slice and prep components up to 2 hours ahead and store separately
- Arrange the dress and season only at the last moment before serving