Easy Caprese salad with fresh mozzarella, ripe tomatoes, basil and balsamic glaze. Ready in 10 minutes, plus tips to avoid a watery plate and bland tomatoes.
Prep
10 min
Cook
N/A
Total
10 min
Servings
4 servings
Optional — the recipe works without them.
As an Amazon Associate, I earn from qualifying purchases.
If using larger tomatoes, slice them into 1/4 to 1/2-inch thick rounds or wedges. If using cherry or grape tomatoes, simply halve them.
Gently drain fresh mozzarella balls. Halve or quarter bocconcini, or slice larger mozzarella to similar thickness as tomatoes.
Tear or roughly chop fresh basil leaves.
Arrange tomato slices or halves artfully on a serving platter or individual plates.
Distribute the mozzarella amongst the tomatoes on the platter.
Scatter torn basil leaves generously over the tomatoes and mozzarella.
Evenly drizzle extra virgin olive oil over the entire salad.
Lightly sprinkle with sea salt and freshly ground black pepper to taste.
Drizzle balsamic glaze generously over the salad.
Serve immediately.
Used in this recipe: 8-Inch Chef's Knife (Amazon, affiliate links)
280-320 kcal
Calories