Caprese screams summer to me. This pretty Italian salad is simply tomatoes, mozzarella, and sweet basil, drizzled in olive oil (and often balsamic as I’ve done here). Because it’s so minimal, high quality ingredients really matter- juicy ripe tomatoes, the freshest basil, high quality vinegar and extra virgin olive oil- even good sea salt and fresh cracked pepper make a difference in a meh vs. outstanding Caprese salad!

I haven’t provided amounts because you can use whatever sizes of tomatoes and mozzarella you want (larger ones sliced on a platter or smaller balls tossed in a bowl). You can also use whole cherry tomatoes and mozzarella balls and skewer them on toothpicks for mini caprese kabobs! The dressing and seasonings are adjusted to taste. You can use a little basil or a lot. Go easy on the balsamic vinegar and I highly recommend the glaze. It’s essentially balsamic syrup and adds an amazing punch of sweetness. Serve with crusty bread for soaking up the juice/dressing.

Caprese Salad

INGREDIENTS

fresh mozzarella, sliced or small mozzarella balls (I used pearls)
tomatoes, sliced, or cherry or grape tomatoes, halved
fresh basil, chopped
sea salt and freshly ground black pepper
balsamic vinegar
extra virgin olive oil
balsamic glaze (optional, but recommended)

DIRECTIONS

1. If you’re using sliced tomatoes and mozzarella, layer them on a serving platter. If you’re using cherry/grape tomatoes and mozarella balls, combine them in a serving bowl. Top with some fresh basil. Season with sea salt and freshly ground black pepper. Drizzle with a bit of balsamic vinegar (go light on the vinegar) and extra virgin olive oil. Toss and adjust seasonings to taste. Drizzle with a bit of balsamic glaze (optional, but so delicious!) and serve.