Caprese Salad Italian American (Printable Version)

A refreshing mix of tomatoes, mozzarella, basil, olive oil, and balsamic glaze, perfect for a light side.

# 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

# How-To Steps:

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

# Expert Advice:

01 -
  • It comes together in the time it takes to set the table—perfect when you're hungry now, not later.
  • When tomatoes are truly ripe, they taste like the entire season condensed into one bite.
  • There's something almost meditative about the simplicity; you're not fighting with the ingredients, just letting them be themselves.
02 -
  • Cold mozzarella against warm tomato creates a temperature contrast that actually enhances both flavors—don't refrigerate the whole thing beforehand.
  • The balsamic glaze will keep weeping into the plate if you let it sit too long, so assemble it no more than ten minutes before serving unless you want a puddle.
03 -
  • Room-temperature tomatoes taste infinitely better than cold ones, so take them out of the fridge a little while before you cook if you can.
  • If your balsamic is runny instead of a glaze, reduce it in a small pan for a couple of minutes until it thickens and becomes glossy—it makes all the difference.
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