Caprese Salad with Tomato Mozzarella

The summer my neighbor started an herb garden, she kept bringing over these massive bouquets of basil, insisting I take them off her hands. I made so much pesto that year I started dreaming of pine nuts. Then one evening, completely unprepared for dinner guests, I just started slicing tomatoes and mozzarella, tucking that fragrant basil between each layer. Something about the simplicity made everyone go quiet around the table.

Last summer my cousin was over, complaining that she could never make restaurant-quality salads at home. I pulled out these tomatoes Id picked up at the farmers market that morning, still warm from the sun, and just started arranging them on a plate. She watched, skeptical, until she took that first bite and literally stopped mid-sentence.

Ingredients

• 3 large ripe tomatoes, sliced: The real star here—seek out tomatoes that feel heavy and give slightly when pressed, and never refrigerate them before using
• 8 oz fresh mozzarella cheese, sliced: Fresh mozzarella in liquid makes all the difference, and I learned the hard way that the pre-sliced stuff just does not compare
• 1/4 cup fresh basil leaves: Pick leaves that look vibrant and perky, wilted basil will make the whole salad feel tired
• 2 tbsp extra-virgin olive oil: This is worth the money—really good olive oil coats your tongue and makes everything taste luxurious
• 1-2 tbsp balsamic glaze: The glaze is thicker and sweeter than regular balsamic, creating those beautiful dark ribbons across the salad
• Sea salt and freshly ground black pepper: Tomatoes need salt to wake up their flavor, and fresh pepper adds this little spicy kick at the end

Instructions

Arrange the base:

Layer alternating slices of tomato and mozzarella on your prettiest platter, letting them overlap slightly like shingles on a roof

Add the fragrance:

Tuck whole basil leaves into the gaps between slices, letting some peek out prettily rather than hiding everything

Finish with flair:

Drizzle olive oil in a lazy zigzag pattern, then add the balsamic glaze in thin lines that you can swirl with a spoon if you are feeling fancy

Season and serve:

Sprinkle salt and pepper from about a foot above the plate for even distribution, then get this to the table immediately

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My sister made this for her wedding rehearsal dinner, refusing to let anyone help because she said the arrangement was her meditation. People kept asking for the recipe, looking confused when she listed four ingredients.

Choosing Your Tomatoes

The tomatoes absolutely determine whether this works or fails. I have learned to buy them a few days ahead and leave them on the counter, letting them fully ripen until the skin is almost straining to hold everything in.

Making It Your Own

My friend adds thinly sliced red onion for sharpness, while my aunt insists on a handful of arugula underneath everything for pepperiness. The structure is so forgiving that you can really play.

Serving Suggestions

This works as a starter, a side, or honestly the whole meal on a hot night when turning on the oven feels like a punishment. Some crusty bread to mop up the juices is mandatory.

• Let the platter sit for 5 minutes after dressing so flavors can start talking to each other
• If you are taking this somewhere, pack the dressing separately and add it right before serving
• Leftovers keep for one day but the texture changes, so it really is best eaten immediately

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Something this simple, this perfect, reminds me why we bother cooking at all. It is just summer on a plate, really.

Recipe FAQs

→ What is the best way to slice tomatoes for Caprese?

Slice tomatoes into even rounds about 1/4 inch thick. This ensures they pair well with mozzarella slices and create an attractive presentation. Use ripe but firm tomatoes to maintain structure while arranging.

→ Can I make Caprese salad ahead of time?

It's best served immediately after assembling to maintain freshness and texture. However, you can prepare the ingredients in advance—slice tomatoes and mozzarella, wash basil—and assemble just before serving to prevent sogginess.

→ What type of mozzarella works best?

Fresh mozzarella balls or log, sliced into rounds, provides the creamiest texture and milky flavor. Buffalo mozzarella offers a richer taste, while regular fresh mozzarella works beautifully for this classic preparation.

→ Is balsamic glaze the same as balsamic vinegar?

Balsamic glaze is thicker and sweeter than traditional balsamic vinegar, as it's reduced to a syrup-like consistency. If you only have vinegar, simmer it until reduced by half to create a similar glaze texture.

→ What can I serve with Caprese salad?

Pair with crusty bread for soaking up the oils and glaze, or serve alongside grilled meats and fish. A crisp white wine like Pinot Grigio complements the flavors perfectly. It also works well as part of an Italian-inspired antipasto spread.

→ How do I store leftover Caprese salad?

Store components separately in the refrigerator. Tomatoes and mozzarella can be kept in airtight containers for 2-3 days. Basil stays fresh longer when wrapped in a damp paper towel. Avoid storing assembled salad as it becomes watery.