Experience the pure, vibrant taste of an Italian summer with this simple yet elegant Caprese salad. Imagine layering slices of juicy, sun-ripened tomatoes with creamy, fresh mozzarella and fragrant basil leaves, all brought together with a drizzle of rich olive oil and a sweet, tangy balsamic glaze. The beauty of this dish lies in its profound simplicity, where the quality of just a few ingredients shines through to create an appetizer that is both refreshing and deeply satisfying.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 4
Ingredients:
- 2-3 large ripe heirloom or beefsteak tomatoes, sliced ¼-inch thick
- 8 oz fresh mozzarella cheese, sliced ¼-inch thick
- ½ cup fresh basil leaves
- 2 tbsp good quality extra virgin olive oil
- 2 tbsp balsamic glaze
- Flaky sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions:
- Arrange the Slices: On a large platter or wooden board, arrange the tomato and mozzarella slices, alternating and overlapping them in an attractive pattern.
- Add the Basil: Gently tuck the fresh basil leaves in between the layers of tomato and mozzarella. You can use whole leaves or tear larger ones in half.
- Drizzle with Oil: Drizzle the extra virgin olive oil evenly over the entire salad.
- Add the Glaze: Generously drizzle the balsamic glaze over the top.
- Season: Finish with a sprinkle of flaky sea salt and a few grinds of freshly cracked black pepper.
- Serve Immediately: For the best flavor and texture, serve the Caprese salad right away.
Recipe Notes:
- Quality is Everything: This recipe has very few ingredients, so using the highest quality you can find is essential. Use vine-ripened, seasonal tomatoes, fresh mozzarella packed in water (not the low-moisture block), and a good, flavorful olive oil.
- Room Temperature Tomatoes: For the best flavor, make sure your tomatoes are at room temperature, not cold from the fridge. This allows their natural sweetness and aroma to come through.
- Balsamic Glaze vs. Vinegar: Balsamic glaze is a thick, syrupy reduction of balsamic vinegar, which is perfect for drizzling. Regular balsamic vinegar is much thinner and will pool at the bottom of the plate. If you only have vinegar, you can make your own glaze by simmering 1 cup of balsamic vinegar in a small saucepan over low heat for 10-15 minutes until it has reduced by half and thickened.
- Basil Chiffonade: For a different presentation, you can stack the basil leaves, roll them into a tight cylinder, and thinly slice them crosswise to create delicate ribbons (a chiffonade). Sprinkle these over the top instead of using whole leaves.
- Serving Suggestions: This salad is a perfect appetizer on its own, but it’s also wonderful served with crusty bread for soaking up the juices, or as a fresh side dish for grilled chicken or steak.
There you have it—an effortlessly beautiful salad that is the very essence of summer. This Classic Caprese Salad is more than just a dish; it’s a celebration of fresh, simple ingredients at their peak. We hope it brings a taste of sunshine to your table! Enjoy!
Estimated Nutritional Information (per serving)
Calories: 310; Protein: 12g; Fat: 26g (Saturated Fat: 10g); Carbohydrates: 8g; Fiber: 2g; Sugar: 5g; Sodium: 350mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
