Caprese Salad Recipe
A fresh, no-cook tomato mozzarella salad that dazzles with every bite. This Caprese Salad Recipe showcases the simplicity of Italian cooking.
Ingredients
- 4 large ripe tomatoes (heirloom or vine-ripened) look for firm flesh and deep color
- 8 oz fresh mozzarella whole-milk slice ½" thick for a creamy bite
- ½ cup fresh basil leaves torn or chiffonade pick bright green, unwilted leaves
- 2 tbsp extra virgin olive oil cold-pressed quality brands like California Olive Ranch work well
- Kosher salt & freshly ground black pepper to taste
- Pinch red pepper flakes optional - for a gentle kick
- 1 tsp lemon zest (from a unwaxed lemon) brightens flavors
- 1 clove garlic thinly sliced, optional - rub on plate for subtle aroma
Instructions
- Use a sharp chef’s knife for clean edges and consistent thickness.
- On a platter, alternate tomato and mozzarella slices, overlapping slightly.
- Tuck torn or ribboned basil between each layer for pops of green.
- Pour extra virgin olive oil evenly over the stack—visualize a ribbon of gold.
- Sprinkle salt, pepper, and red pepper flakes to taste.
- Grate zest over the top for a citrus note—this trick lifts the whole salad.
- If using balsamic reduction, drizzle in a zigzag pattern right before serving.
- Cover with plastic wrap and chill for 10 minutes to marry flavors.
- Remove cover five minutes before plating so cheese softens perfectly.
Notes
1. I learned that slicing tomatoes too thin can make the salad soggy; aim for ½"–¾".
2. Drizzling oil too early can weigh down basil leaves—add it just after arranging.
3. If your tomatoes lack sweetness, sprinkle a pinch of sugar to draw out their juices.
4. For an extra aromatic kick, rub the serving platter with the garlic slice before layering.
2. Drizzling oil too early can weigh down basil leaves—add it just after arranging.
3. If your tomatoes lack sweetness, sprinkle a pinch of sugar to draw out their juices.
4. For an extra aromatic kick, rub the serving platter with the garlic slice before layering.
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