Caprese Salad Tomato Mozzarella (Printable Version)

Fresh tomato and mozzarella paired with basil, olive oil, and balsamic glaze for a bright, savory side.

# What You Need:

→ Produce

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

→ Dairy

03 - 8 oz fresh mozzarella cheese, sliced

→ 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:

01 - Arrange alternating slices of tomato and mozzarella on a large platter, slightly overlapping each piece.
02 - Tuck fresh basil leaves between the tomato and mozzarella slices.
03 - Drizzle the extra-virgin olive oil evenly over the salad, followed by the balsamic glaze.
04 - Sprinkle with sea salt and freshly ground black pepper to taste.
05 - Serve immediately as a side or appetizer.

# Expert Suggestions:

01 -
  • It takes ten minutes but tastes like you actually tried, which is the dream.
  • Fresh mozzarella and basil together hit a flavor note that somehow feels both simple and impressive.
  • No cooking means your kitchen stays cool on hot days and you can focus on drinking wine instead.
02 -
  • Room temperature mozzarella tastes like nothing, so if yours has been sitting out, chill it for a few minutes before slicing.
  • The moment the tomato juices start pooling is when this salad goes from fresh to soggy—assemble it right before serving, not an hour before.
03 -
  • Buy your tomatoes three days before you want to make this if they're not quite ripe yet—they'll soften and sweeten as they sit on your counter.
  • If your balsamic glaze is too runny, reduce it in a small pan for two minutes and you'll get the perfect syrupy drizzle.
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