Tomato Caprese Salad
This tomato caprese salad layers juicy heirloom tomatoes, creamy fresh mozzarella and fragrant basil with a drizzle of extra virgin olive oil and balsamic glaze. It's simple, fresh and ready in minutes, with just a handful of wholesome ingredients.
Servings: 4 servings
Ingredients
- 3-4 medium Heirloom tomatoes, sliced
- 1 ball (8-ounce) Fresh mozzarella cheese, sliced
- Fresh basil leaves
- Extra virgin olive oil, for drizzling
- Balsamic vinegar or balsamic reduction, for drizzling (optional)
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Slice the tomatoes: Using a sharp serrated knife, slice the tomatoes about ¼ inch thick.
- Slice the mozzarella: Pat the mozzarella dry with a paper towel, then slice it about ¼ inch thick.
- Arrange the salad: On a large platter, alternate slices of tomato and mozzarella, tucking a basil leaf between each.
- Dress and season: Drizzle generously with extra virgin olive oil and balsamic, if using. Sprinkle with flaky sea salt and freshly ground black pepper.
- Serve and Enjoy: Serve right away while the tomatoes are at their juiciest.
Notes
- Choosing tomatoes: Use ripe, in-season tomatoes stored at room temperature. Out of season, cherry or grape tomatoes have the best flavor.
- Pat the mozzarella dry: This keeps extra water from pooling on the platter.
- Homemade balsamic reduction: Simmer 1 cup balsamic vinegar in a small saucepan over medium-low heat, stirring occasionally, until reduced by about half and thick enough to coat a spoon. It thickens more as it cools.
- Make ahead: Slice the tomatoes and mozzarella up to a few hours ahead and keep them separate. Assemble, dress and season just before serving.