Caprese Salad
Ingredients
- 1.5 lbs ripe tomatoes heirloom or vine-ripened, sliced 1/4-inch thick
- 16 oz fresh mozzarella sliced 1/4-inch thick, buffalo mozzarella if available
- 1 cup fresh basil leaves large leaves left whole, small leaves left intact
- 3 tbsp extra-virgin olive oil use your best quality
- 2 tbsp balsamic glaze store-bought or homemade reduction
- 0.75 tsp flaky sea salt such as Maldon, added right before serving
- 0.25 tsp freshly cracked black pepper to taste
Instructions
- Remove tomatoes and mozzarella from the refrigerator at least 20-30 minutes before serving. Room temperature ingredients are essential for the best flavor.
- Slice the tomatoes and fresh mozzarella into even 1/4-inch thick rounds. Pat the mozzarella slices gently with a paper towel to remove excess moisture.
- Arrange the tomato and mozzarella slices alternately on a large platter, overlapping them slightly in a single shingled row or circular pattern.
- Tuck fresh basil leaves between and over the tomato and mozzarella slices throughout the arrangement.
- Drizzle the extra-virgin olive oil evenly over the entire salad, followed by the balsamic glaze in a thin, sweeping drizzle.
- Season generously with flaky sea salt and freshly cracked black pepper immediately before serving. Do not add salt in advance or the tomatoes will release excess liquid.
- Serve immediately at room temperature for the best flavor.
Notes
Ingredient quality is everything in this recipe — use the ripest tomatoes available and the best olive oil you own. Never refrigerate assembled Caprese Salad; serve within 30 minutes of plating. To make a balsamic glaze from scratch, simmer 1 cup of balsamic vinegar over medium-low heat for 15-20 minutes until reduced by half and syrupy. Leftovers can be stored loosely covered at room temperature for up to 2 hours, or refrigerated for up to 1 day (bring back to room temperature before eating).