This Caprese Salad Recipe is perfect for summer! Juicy tomatoes, creamy mozzarella and fresh basil are finished with olive oil and balsamic for an easy appetizer or side dish that's guaranteed to impress!
16fresh basil leavesleave whole or chop into a chiffonade
2tablespoonsbalsamic vinegaroptional; see notes
2tablespoonsextra virgin olive oil
salt and pepperto taste
Instructions
Season each tomato slice with just a bit of salt to enhance flavor.
Overlap the slices of tomato and mozzarella, then tuck the basil leaves between them and over the top as desired.
Drizzle with the balsamic vinegar and olive oil, then sprinkle with salt and pepper to taste.
Notes
Pro tip: I highly recommend seasoning each slice of tomato with a bit of salt and pepper before assembling the salad. This enhances the flavor of every single bite.
Use your favorite varieties of tomatoes, just be sure they're the best quality you can find as they are the star of this dish!
This recipe calls for 16 ounces of cheese, but you can decrease it to 8 ounces if you layer the dish the way I have here. The ratio of two slices of tomato to one slice of mozzarella works fine for me!
The balsamic vinegar may be substituted with a squeeze of fresh lemon juice or drizzle of balsamic glaze, or omit altogether for a classic Caprese salad.
This recipe is best served immediately, or within 1-2 hours of assembling. It will keep for up to 1-2 days in the refrigerator, but they tomatoes will become soggy.