Caprese Salad

Ripe tomatoes, fresh mozzarella, basil, and fruity olive oil make a simple salad that tastes best when the ingredients are no longer chilled.

36 min

4 servings

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)

Sharp knife · Cutting board · Serving platter · Paper towels

Keep the texture fresh

Dry the basil and blot the mozzarella well so moisture does not collect beneath the slices.

Dress at the table

Add the olive oil shortly before serving, and let guests choose whether they want a light balsamic finish.

01. Let tomatoes and mozzarella stand until they are no longer chilled, keeping the cheese covered as it warms.

02. Rinse tomatoes and basil, dry them well, then drain and blot the mozzarella to avoid extra liquid on the platter.

03. Cut the tomatoes and mozzarella into even rounds so the pieces layer neatly and are easy to serve.

04. Overlap alternating tomato and mozzarella slices on a platter, tucking basil leaves throughout.

05. Season the exposed tomato and cheese surfaces lightly with flaky salt and black pepper.

06. Drizzle with olive oil just before serving; use balsamic only as a few light drops if you want a sharper finish.