Caprese Salad
Ripe summer tomatoes layered with creamy fresh mozzarella, fragrant basil leaves, and a drizzle of premium extra virgin olive oil and balsamic glaze. Simplicity at its most elegant.
Ingredients
- 3 large ripe heirloom or vine-ripe tomatoes, sliced 1/4-inch thick
- 8 oz fresh mozzarella (burrata for extra indulgence), sliced
- 1 bunch fresh basil leaves
- 3 tbsp extra virgin olive oil (best quality)
- 2 tbsp balsamic glaze
- ½ tsp flaky sea salt (such as Maldon)
- ¼ tsp freshly cracked black pepper
Method
- Arrange alternating slices of tomato and mozzarella in a slightly overlapping pattern on a large serving plate.
- Tuck fresh basil leaves between and around the tomato and mozzarella slices.
- Drizzle generously with your best extra virgin olive oil, then zigzag balsamic glaze over the top.
- Sprinkle with flaky sea salt and freshly cracked black pepper.
- Serve immediately at room temperature for the best flavor. Do not refrigerate after assembly.
Chef's note: This dish is only as good as its ingredients. Use the ripest, most flavorful tomatoes you can find (farmers market tomatoes in summer are ideal), the freshest mozzarella, and a high-quality olive oil. Burrata makes an especially decadent substitute for regular mozzarella.
Nutrition per serving
250kcal
14gprotein
6gcarbs
19gfat
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