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Caprese Salad
nibbleboard.com/recipes/caprese-salad
Ingredients
- 1 1/2 lbs ripe tomatoes (3-4 medium)
- 12-16 oz fresh mozzarella ball
- 1/3 cup fresh basil leaves (about 1 bunch)
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic glaze (or balsamic reduction)
- 1/2 tsp flaky sea salt, or to taste
- 1/4 tsp freshly cracked black pepper
Instructions
- Slice tomatoes into 1/4-inch thick rounds. Slice fresh mozzarella to the same thickness so the layers stack evenly.
- Arrange alternating slices of tomato and mozzarella in a shingled pattern on a serving platter, overlapping each slice slightly.
- Tuck whole basil leaves between the tomato and mozzarella slices so they peek out along the edges.
- Season generously with flaky sea salt and freshly cracked black pepper.
- Drizzle extra virgin olive oil evenly over the entire platter.
- Finish with a generous drizzle of balsamic glaze in a zigzag pattern across the top. Serve immediately.
Nutrition per Serving
273Calories
19gProtein
9gCarbs
18gFat
Chef Tips
- Use room-temperature tomatoes and mozzarella — pulling them from the fridge 30 minutes before assembling brings out way more flavor.
- Invest in the best extra virgin olive oil you can find. In a dish this simple, you'll taste every ingredient.
- If you can't find balsamic glaze, simmer 1/2 cup balsamic vinegar in a small saucepan over medium-low heat until reduced by half, about 10 minutes.
- Swap standard mozzarella for burrata — slice it open at the table and let the creamy center spill over the tomatoes for a showstopper presentation.
- Only season right before serving. Salt draws moisture out of tomatoes, and a watery platter isn't what you're after.
Storage
Leftovers keep in an airtight container in the fridge for up to 1 day, though the tomatoes will release liquid. Not ideal for make-ahead meal prep.