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Caprese Salad
Tomato, mozzarella, basil. The holy trinity.
tested 2026-07 Verified as written. The only failure mode is bad tomatoes.
Ingredients
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- 3 large ripe tomatoes
- 1 lb fresh mozzarella (not the shredded kind)
- 1 bunch fresh basil
- 3 Tbsp extra virgin olive oil
- Flaky sea salt
- Fresh cracked black pepper
- Balsamic glaze (optional)
Instructions
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- Slice tomatoes and mozzarella into 1/4-inch thick rounds.
- Arrange alternating slices of tomato and mozzarella on a platter, slightly overlapping.
- Tuck fresh basil leaves between the slices.
- Drizzle generously with olive oil.
- Season with flaky salt and cracked pepper.
- If using, drizzle balsamic glaze in a zigzag pattern.
- Serve immediately at room temperature.
Notes
- Use room temperature tomatoes - cold kills the flavor.
- Fresh mozzarella (the soft kind in water) is non-negotiable.
- This is a summer dish. Don't bother with winter tomatoes.
When it goes wrong
- Tastes like nothing → cold or out-of-season tomatoes; room temperature, peak summer, or make something else.
- Watery platter → mozzarella not drained; let slices sit on paper towels 10 minutes.
- Balsamic drowned it → glaze is optional for a reason; a zigzag, not a pour.
Traditional Italian