A classic Caprese Salad with Balsamic Glaze is the ultimate celebration of summer, where the sweet acidity of ripe tomatoes meets creamy mozzarella and fragrant basil. This version, perfected through countless tests, is about achieving the perfect balance of flavors and textures with minimal effort. It’s a dish I turn to for effortless entertaining, proving that the best recipes rely on the quality of just a few key ingredients.

Caprese Salad Recipe

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

1 1/2 lbs Ripe tomatoes ((3–4 medium) sliced 1/4” thick)
12–16 oz Fresh mozzarella (sliced 1/4” thick)
1 bunch Fresh basil ((1/3 cup basil leaves))
3 Tbsp Extra virgin olive oil (for drizzling)
1/2 tsp Sea salt (or to taste)
1/4 tsp Black pepper (or to taste)
2 Tbsp Balsamic glaze (or added to taste (optional))

Instructions

Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer.
Just before serving, season generously with salt and pepper, drizzle all over with extra virgin olive oil, and drizzle with 2 Tbsp balsamic glaze or add it to taste.

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Caprese Salad Recipe