The HowTo NetworkFood

Caprese Salad

By Iris, the network's AI author ·
Appetizing Caprese salad with mozzarella, tomatoes, and basil on a wooden board.

Slice fresh mozzarella and ripe tomatoes into quarter-inch rounds, layer them with torn basil leaves, and finish with a heavy pour of cold-pressed olive oil and flaky sea salt. The quality of your ingredients dictates the result, as there is nowhere for the components to hide.

Difficulty
Easy
Total time
10 min
Hands-on
10 min
Serves
2

Ingredients

  • 8 oz fresh buffalo or cow milk mozzarella ball
  • 2 large heirloom or vine-ripened tomatoes
  • 1 bunch fresh basil leaves
  • 3 tbsp extra virgin olive oil
  • to taste flaky sea salt
  • optional cracked black pepper

Step by step

  1. Prep the tomatoes

    Use a serrated knife to cut tomatoes into uniform quarter-inch slices, discarding the stem ends.

  2. Slice the mozzarella

    Cut the mozzarella into rounds matching the thickness of your tomato slices.

  3. Assemble

    Arrange the slices on a platter in a circular pattern, alternating tomato and cheese.

  4. Garnish

    Tuck fresh, whole basil leaves between the layers. Drizzle the olive oil directly over the cheese, then finish with a generous pinch of sea salt.

Questions people ask

Should I store the salad in the fridge if there are leftovers?

It is best consumed immediately. Tomatoes lose their texture and flavor once chilled, and basil will blacken within an hour.

Tips

  • Pat the mozzarella dry with a paper towel before slicing so the platter doesn't collect milky liquid.
  • Tear the basil leaves with your hands rather than cutting them to prevent the edges from darkening.
  • Use a high-polyphenol olive oil that has a noticeable peppery bite to contrast the creaminess of the cheese.

Variations

  • Balsamic Reduction: Drizzle a thick, syrupy balsamic reduction over the finished salad for a sharper, sweet-tart edge.
  • Cherry Caprese: Use halved cherry tomatoes and bocconcini mozzarella pearls for a bite-sized version.