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This relies on slicing the tomatoes and mozzarella to the same thickness so they layer evenly, a small detail that's part of why a proper caprese looks as elegant as it tastes. With only a handful of ingredients, the quality of the tomatoes, mozzarella, and olive oil used is what truly makes or breaks this simple Italian classic.
Per serving
220kcal
Calories
12g
Protein
6g
Carbs
17g
Fat
Prep Time
10 min
Cook Time
0 min
Servings
4 people
Difficulty
easy
1g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Slice the tomatoes and fresh mozzarella into even rounds, about a quarter inch thick.
Arrange the tomato and mozzarella slices alternately on a serving platter, slightly overlapping.
Tuck whole fresh basil leaves between the slices.
Drizzle generously with extra virgin olive oil.
Drizzle a small amount of balsamic glaze over the top.
Season with flaky salt and freshly cracked black pepper.
Serve immediately at room temperature.
Use Ripe, In Season Tomatoes: Since there are so few ingredients in this salad, the quality and ripeness of the tomatoes has an enormous impact on the final flavor. Serve at Room Temperature: Cold mozzarella straight from the fridge tastes bland, so let it sit out for about 20 minutes before assembling the salad. Slice Evenly for a Neat Presentation: Cutting the tomatoes and mozzarella to a similar thickness makes the finished platter look as polished as a restaurant version.
Balsamic glaze is balsamic vinegar reduced down with sugar until thick and syrupy, giving it a sweeter flavor and a texture that drizzles nicely over the salad without pooling and running everywhere.
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