Classic Caprese Salad (Printable)

Layered ripe tomatoes, fresh mozzarella and basil, finished with olive oil, balsamic glaze, salt and pepper.

# What You Need:

01 - 3 large ripe tomatoes, cored

02 - 1 handful fresh basil leaves

03 - 9 oz fresh mozzarella cheese

04 - 2 tbsp extra-virgin olive oil

05 - 1 tbsp balsamic glaze (optional)

06 - Sea salt, to taste

07 - Freshly ground black pepper, to taste

01 - Using a sharp knife, cut the tomatoes and mozzarella into ¼ inch thick even rounds.

02 - On a large platter, alternate and slightly overlap the tomato and mozzarella slices in a staggered pattern.

03 - Tuck whole basil leaves between each layer of tomato and mozzarella for color and fragrance.

04 - Evenly drizzle the extra-virgin olive oil over the entire arrangement.

05 - If using, drizzle the balsamic glaze over the salad in a thin, even stream.

06 - Sprinkle with sea salt and freshly ground black pepper to taste. Serve immediately at room temperature for the best flavor.

01 -

It takes exactly ten minutes from fridge to table, which means you can make it while your guests are still settling in with their drinks.
There is zero cooking involved, so your kitchen stays cool and you stay sane on the hottest days of summer.
The contrast of juicy tomatoes against creamy mozzarella is the kind of effortless elegance that makes people think you fussed far more than you did.

02 -

Refrigerating the assembled salad causes the tomatoes to lose their flavor and the mozzarella to develop a rubbery texture, so always serve it at room temperature.
Salting the tomatoes too far in advance draws out their liquid and leaves you with a soggy platter, so season right before serving.

03 -

Let the mozzarella sit out of the fridge for at least thirty minutes before assembling because cold cheese masks its delicate milky flavor.
If your tomatoes are not quite ripe enough, place them stem side down on a sunny windowsill for a day and they will develop much more flavor than they would in a paper bag.