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Slices of ripe red heirloom tomatoes, creamy fresh mozzarella, and sweet basil leaves drizzled with olive oil and balsamic glaze on a white platter

Fresh Tomato Mozzarella Salad (Caprese)

This fresh tomato mozzarella salad pairs sweet summer tomatoes with creamy fresh mozzarella and aromatic basil. Drizzled with extra virgin olive oil and rich balsamic glaze, it is ready in just 10 minutes.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Fresh Produce & Cheese
  • 1 1/2 lbs ripe tomatoes heirloom, beefsteak, or vine-ripened, sliced 1/4-inch thick
  • 16 oz fresh mozzarella cheese drained and sliced 1/4-inch thick
  • 1 cup fresh basil leaves whole leaves, gently washed and dried
Dressing & Seasoning
  • 3 tbsp extra virgin olive oil use cold-pressed, fruity oil
  • 2 tbsp aged balsamic glaze or balsamic reduction
  • 1/2 tsp flaky sea salt such as Maldon, to taste
  • 1/4 tsp freshly cracked black pepper to taste

Equipment

  • Sharp Chef Knife or Serrated Tomato Knife
  • Large Flat Serving Platter
  • Cutting Board

Method
 

  1. Use a sharp knife to cut the ripe tomatoes into even 1/4-inch thick slices. Next, slice the fresh mozzarella ball into matching 1/4-inch rounds.
    Chef knife slicing fresh ripe red tomatoes and soft mozzarella into even quarter-inch thick slices on a cutting board
  2. Arrange the tomato slices and mozzarella slices in an alternating, overlapping shingle pattern across a wide serving platter. Tuck fresh whole basil leaves between each slice.
    Arranging alternating slices of red tomato, fresh white mozzarella cheese, and green basil leaves across an oval platter
  3. Sprinkle flaky sea salt and freshly cracked black pepper evenly over the entire salad. The salt draws out sweet juices from the tomatoes.
    Sprinkling coarse flaky sea salt and cracked black pepper over arranged tomato and mozzarella slices
  4. Drizzle high-quality extra virgin olive oil slowly over the tomatoes and cheese. Finish with a delicate swirl of aged balsamic glaze right before serving.
    Drizzling extra virgin olive oil and thick aged balsamic vinegar glaze over fresh tomato mozzarella salad

Notes

Always use room temperature tomatoes. Cold tomatoes from the fridge lose their sweetness and fragrant aroma.
Choose a good extra virgin olive oil. A fruity, peppery oil brings out the best in mild mozzarella.
Add the salt and balsamic glaze right before serving so the tomatoes stay firm and do not release too much water too early.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh on day one.