Classic Caprese Salad

Caprese is the recipe that proves great cooking is really about great shopping. When your tomatoes are peak-ripe, your mozzarella is fresh and milky, and your basil smells like summer, you don't need to do much. Just slice, arrange, season, and eat.

Ingredients

• 3 large ripe tomatoes, sliced 1/4 inch thick
• 8 oz fresh mozzarella, sliced 1/4 inch thick
• 1 large bunch fresh basil leaves
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar or balsamic glaze
• Flaky sea salt
• Freshly cracked black pepper

Instructions

1. Slice tomatoes and mozzarella into rounds of equal thickness, about 1/4 inch.
2. Arrange alternating slices of tomato and mozzarella on a serving plate, overlapping slightly. Tuck basil leaves between each pair.
3. Drizzle generously with extra virgin olive oil.
4. Add balsamic vinegar or glaze in a thin stream across the top.
5. Season with flaky sea salt and freshly cracked black pepper. Serve immediately.

Variations

• Caprese skewers: Thread cherry tomatoes, mozzarella balls (bocconcini), and basil onto toothpicks for a party appetizer.
• Grilled peach caprese: Replace tomatoes with halved, grilled peaches for a sweet-savory summer twist.
• Caprese sandwich: Layer everything on ciabatta with a smear of pesto for a substantial lunch.

Nutrition

Per serving: