- 4 large ripe tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- 1 cup fresh basil leaves
- 2-3 tablespoons extra virgin olive oil
- 1-2 tablespoons balsamic glaze, optional
- 1/2 teaspoon flaky sea salt or kosher salt
- 1/4 teaspoon freshly cracked black pepper
Step 1: Slice the TomatoesFirst, wash and dry the tomatoes. Then, slice them into rounds about 1/4-inch to 1/2-inch thick.If the tomatoes are especially juicy, pat them lightly with a paper towel. Be careful not to press too hard because you want them juicy, not crushed. Step 2: Slice the MozzarellaNext, slice the fresh mozzarella into rounds that are approximately the same thickness as the tomatoes.If the mozzarella is packed in water or brine, pat it dry before assembling the salad. As a result, the finished platter will be less watery. Step 3: Layer Everything on a PlatterAlternate the tomato and mozzarella slices on a large plate or shallow serving platter. Then, tuck fresh basil leaves between the layers.Slightly overlapping the ingredients creates a more polished presentation. Think of it like arranging shingles on a roof, only much tastier. Step 4: Season Right Before ServingSprinkle the salad with salt and freshly cracked black pepper. Afterward, drizzle olive oil over the top and add balsamic glaze, if desired.Natasha’s Kitchen recommends dressing Caprese salad immediately before serving because salt draws moisture out of the tomatoes. Although this may seem like a small detail, it makes a noticeable difference. Step 5: Serve FreshFinally, serve the Caprese salad right away for the best flavor and texture.That’s it. Really.
