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Fresh Tomato Mozzarella Caprese Salad

Fresh Tomato Mozzarella Caprese Salad

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Fresh Tomato Mozzarella Caprese Salad layers ripe tomatoes with creamy mozzarella and basil, finished with olive oil and balsamic vinegar. The salad needs 10-15 minutes to rest so the flavors blend without getting soggy. Use fully ripe tomatoes and slice everything evenly for the best result.
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 3-4 large ripe tomatoes slice ¼ inch thick
  • 8 oz fresh mozzarella cheese pat dry 2 minutes then slice ¼ inch thick
  • ½ cup fresh basil leaves tear large leaves to release aroma
  • 3 tablespoon extra virgin olive oil high quality, drizzle over salad
  • 1 tablespoon balsamic vinegar drizzle over salad
  • ½ teaspoon salt season tomatoes lightly
  • ¼ teaspoon black pepper
  • 1 clove garlic minced, optional
  • 2 tablespoon pine nuts toasted, optional
  • 1 cup arugula optional

Method
 

  1. Slice tomatoes and mozzarella ¼ inch thick using a sharp knife to ensure even layering.
    3-4 large ripe tomatoes, 8 oz fresh mozzarella cheese
  2. Arrange tomato and mozzarella slices on a serving platter, alternating and slightly overlapping with small gaps so the dressing reaches every piece.
    3-4 large ripe tomatoes, 8 oz fresh mozzarella cheese
  3. Tuck fresh basil leaves between the layers; tear larger leaves in half to release more aroma.
    ½ cup fresh basil leaves
  4. Whisk extra virgin olive oil and balsamic vinegar in a small bowl, then drizzle over the salad in a zigzag pattern to coat evenly.
    3 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar
  5. Season with salt and black pepper, then let the salad rest for 10-15 minutes before serving to allow flavors to meld.
    ½ tsp salt, ¼ tsp black pepper

Notes

  • Pat mozzarella dry before slicing to prevent watery salad.
  • Use ripe tomatoes with slight give for best flavor and juiciness.
  • Let salad rest 10-15 minutes so salt draws out tomato juices without sogginess.

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