Caprese Salad Italian-American (Printer-friendly)

Italian-American salad with tomatoes, mozzarella, basil, olive oil, and balsamic glaze. Light and refreshing.

# Ingredient List:

→ Produce

01 - 3 large ripe tomatoes, sliced
02 - 1/4 cup fresh basil leaves

→ Dairy

03 - 8 oz fresh mozzarella cheese, sliced

→ Condiments

04 - 2 tablespoons extra-virgin olive oil
05 - 1 to 2 tablespoons balsamic glaze

→ Seasonings

06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste

# Directions:

01 - Place alternating slices of tomato and mozzarella on a large platter, slightly overlapping each piece.
02 - Insert fresh basil leaves between the tomato and mozzarella slices.
03 - Evenly drizzle extra-virgin olive oil over the salad followed by the balsamic glaze.
04 - Sprinkle sea salt and freshly ground black pepper according to preference.
05 - Present the salad promptly as a side or light appetizer.

# Expert Tips:

01 -
  • It takes 10 minutes flat, so you can make it even on nights when cooking feels like too much.
  • Four simple ingredients become something that tastes like you spent hours on it.
  • The contrast of cool, creamy mozzarella against warm, juicy tomatoes is exactly what summer tastes like.
02 -
  • Don't cut or arrange your salad more than 15 minutes before serving, or the tomato juices will make everything soggy and sad.
  • Room-temperature tomatoes taste so much better than cold ones straight from the fridge—it's the difference between tasting like nothing and tasting like summer.
03 -
  • Toast your balsamic glaze gently in a small pan for 30 seconds before drizzling if it tastes too vinegary—the heat mellows it out and brings forward the sweetness.
  • Pat your tomato slices dry with a paper towel before arranging them so you control the moisture instead of letting it control the salad.
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