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Caprese Salad

A few careful steps let ripe tomatoes, creamy mozzarella, and basil stay distinct under a restrained olive-oil dressing.
Alternating ripe tomato and fresh mozzarella slices are arranged with basil and a light olive-oil sheen.

Caprese is built from a short list, so the condition of each ingredient matters. Letting the tomatoes and mozzarella lose their refrigerator chill brings their flavor and texture forward.

Even slices make the platter easy to share, while dry ingredients keep the olive oil from turning watery. Balsamic is optional and works best as a faint accent.

Start at room temperature

Cold dulls the aroma of ripe tomatoes and softens the flavor of fresh mozzarella. Give both time on the counter, then keep the cheese covered as it warms so its surface stays clean.

Make the slices even

A sharp knife makes clean rounds without crushing the tomatoes. Similar thickness helps each bite balance juicy tomato with creamy mozzarella and gives the platter a tidy rhythm.

Even rounds of ripe tomato and fresh mozzarella are being arranged before basil and dressing are added.
Even tomato and mozzarella rounds are ready to alternate on the platter.

Season the cut surfaces

Flaky salt and freshly ground pepper cling to the exposed tomato and cheese rather than falling through the arrangement. Season lightly so the ingredients remain clear and the olive oil can carry their aroma.

Keep the dressing restrained

A thin drizzle of extra-virgin olive oil adds fragrance without hiding the tomato. If balsamic is welcome, use just a few drops; its sweetness and acidity should sit behind the salad's fresh flavors.

Tomato flesh, creamy mozzarella, basil, flaky salt, and a restrained olive-oil sheen show the finished salad texture.
A close view shows juicy tomato, creamy mozzarella, basil, and a light sheen of oil.

Caprese Salad

4 servings
36 minutes total

Ingredients

  • •  1 1/2 lb ripe tomatoes
  • •  8 oz fresh mozzarella
  • •  1/2 cup fresh basil leaves
  • •  2 tbsp extra-virgin olive oil
  • •  1/2 tsp flaky sea salt
  • •  1/4 tsp freshly ground black pepper
  • •  1 tbsp balsamic vinegar (optional)

Method

  1. Bring ingredients to room temperature

    Set the ripe tomatoes and fresh mozzarella on the counter for 20 minutes so their flavor is not muted by the refrigerator; keep the mozzarella covered while it warms.

    Look for: The tomatoes no longer feel chilled, and the mozzarella is cool but not cold.

  2. Wash and dry

    Rinse the tomatoes and fresh basil under cool water, then dry them thoroughly; drain the fresh mozzarella and blot away surface moisture so the platter stays clean.

    Look for: The basil leaves are dry and the mozzarella has no watery surface sheen.

  3. Slice evenly

    With a sharp knife, cut the ripe tomatoes and fresh mozzarella into even rounds about 1/4 inch thick, keeping the slices together so they are easy to arrange.

    Look for: Tomato and mozzarella rounds are similar in thickness and hold their shape.

  4. Arrange the salad

    Arrange the tomato and mozzarella rounds in alternating, slightly overlapping rows on a serving platter, then tuck the fresh basil leaves between and around the slices.

    Look for: Each tomato slice sits beside mozzarella, with basil visible throughout the platter.

  5. Season the layers

    Scatter the flaky sea salt and freshly ground black pepper evenly over the tomatoes and mozzarella, focusing on the exposed cut surfaces where the seasoning will cling.

    Look for: The cut surfaces are lightly seasoned without a heavy pile of salt.

  6. Dress and serve

    Drizzle the extra-virgin olive oil across the salad just before serving; if desired, add the balsamic vinegar in a few light drops so its acidity accents rather than covers the tomatoes and mozzarella.

    Look for: Olive oil glistens on the slices, and optional balsamic remains a restrained accent.