Caprese Salad
This Caprese Salad is my go-to when I want something fresh, light, and low-effort but still totally impressive. Juicy tomatoes, creamy mozzarella, fragrant basil, and a glossy balsamic drizzle come together in minutes for a salad that tastes like summer on a plate.
Ingredients
- 4 –5 ripe tomatoes Roma or heirloom if you wanna get fancy — colors make your salad pop!
- 12 oz fresh mozzarella go for the ball kind, not the pre-sliced sad stuff
- 1 big handful fresh basil leaves tear ’em, don’t chop — we want drama
- 3 tablespoons extra-virgin olive oil quality matters, babes
- 2 tablespoons balsamic glaze store-bought or homemade if you’re feeling chef-y
- Salt + black pepper season it like you mean it
Optional fun extras:
- A sprinkle of flaky sea salt game-changer
- Cracked red pepper flakes for a lil’ sizzle
- A few arugula leaves for extra green vibes
Instructions
Slice it up, queen
- Start with your tomatoes — rinse ’em, then slice into rounds about ½ inch thick. Mozzarella gets the same treatment. If your tomato slices are thinner than your patience on Monday, no worries — just stack ’em a bit. Layering is where the magic happens.
Layer like you mean it
- Grab a pretty plate or a small wooden board (presentation matters, babe). Alternate slices of tomato and mozzarella, tucking basil leaves in between. You’re basically building little flavor towers — Instagram-worthy vibes optional but highly recommended.
Drizzle for the win
- Olive oil first, then balsamic glaze. I usually do a lazy zig-zag across the top like I’m casually Picasso in the kitchen. Sprinkle with a pinch of salt and some black pepper — don’t be shy, season like you love yourself.
Let it chill… a little
- I know you wanna dive in, but if you let it sit for 5–10 minutes, flavors meld like magic. Tomatoes soften just enough, mozzarella gets that dreamy creaminess, and basil releases all its fragrant goodness. Patience, babe — worth it.
Add the fun extras (if you’re feeling spicy)
- Flaky sea salt, a pinch of red pepper, even a handful of arugula — optional, but girl, it’s a little drama that elevates your salad from cute to chef’s-table-level.
Notes
- Use the ripest tomatoes you can find — this salad lives or dies by tomato quality.
- Fresh mozzarella (the ball in water) gives the best creamy texture and flavor.
- Tear basil instead of chopping to keep it fragrant and vibrant.
- Balsamic glaze works better than regular balsamic vinegar for balance and sweetness.
- Best served fresh, but you can prep ingredients up to 1 hour ahead and assemble right before serving.