Caprese Salad Italian-American (Printable)

Ripe tomatoes and creamy mozzarella layered with basil, olive oil, and balsamic glaze for a fresh side.

# What You'll Need:

→ 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 tbsp extra-virgin olive oil
05 - 1–2 tbsp balsamic glaze

→ Seasonings

06 - Sea salt, to taste
07 - Freshly ground black pepper, to taste

# Steps:

01 - Place alternating slices of tomato and mozzarella on a large platter, slightly overlapping each piece.
02 - Insert 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 - Present immediately as a side dish or appetizer.

# Chef’s Tips:

01 -
  • It comes together in under 10 minutes, which means you can stop overthinking and start eating.
  • Those moments when tomato, mozzarella, and basil somehow taste better together than separately—that's the magic here.
  • It's one of those dishes that looks effortless but tastes like you actually know what you're doing.
02 -
  • Cold mozzarella straight from the fridge is a mistake—let it sit out for 20 minutes so it tastes creamy instead of rubbery.
  • The quality of your tomato matters more than anything else you can do. A perfect tomato with mediocre mozzarella beats the reverse every time.
03 -
  • Pat your tomatoes dry before slicing—excess moisture makes the whole thing watery and dilutes the flavor.
  • If your balsamic is thin rather than syrupy, reduce it gently in a small pan for 2–3 minutes to concentrate the sweetness.
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