Caprese Salad Italian-American (Printable)

Ripe tomatoes, mozzarella, and basil come together with olive oil and balsamic glaze for a fresh, easy-to-make side.

# What You Need:

→ Produce

01 - 3 large ripe tomatoes, sliced
02 - 1/4 cup fresh basil leaves

→ Dairy

03 - 8 oz fresh mozzarella cheese, sliced

→ Condiments

04 - 2 tbsp extra-virgin olive oil
05 - 1 to 2 tbsp balsamic glaze

→ Seasonings

06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste

# Directions:

01 - Arrange alternating slices of tomato and mozzarella on a large platter, slightly overlapping each piece.
02 - Tuck fresh basil leaves between the tomato and mozzarella slices.
03 - Drizzle the olive oil evenly over the salad, followed by the balsamic glaze.
04 - Sprinkle with sea salt and freshly ground black pepper according to preference.
05 - Present as a side dish or light appetizer without delay.

# Expert Suggestions:

01 -
  • It's ready in ten minutes, yet feels like you've done something impressive.
  • Those rare moments when fresh mozzarella and ripe tomatoes meet with good olive oil actually taste like magic.
  • It works as a side, an appetizer, or an excuse to eat salad without feeling virtuous about it.
02 -
  • Temperature matters—let cold mozzarella sit out for five minutes so it's not shockingly cold against room-temperature tomatoes, and your palate can actually taste the flavor.
  • The quality of your tomatoes and mozzarella will make or break this dish, so buy the best you can find and taste them before you commit to making this for people.
03 -
  • Use a sharp serrated knife for tomatoes so you don't crush them; a good knife makes this whole recipe feel easier.
  • Taste everything—the tomato, the mozzarella, the olive oil—before you assemble, so you know what flavor you're working with and can adjust accordingly.
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