Classic Caprese Salad (Printable version)

Layers of ripe tomatoes, fresh mozzarella and basil finished with olive oil, balsamic glaze, sea salt and black pepper.

# What you'll need:

01 - 3 large ripe tomatoes

02 - 1 handful fresh basil leaves

03 - 9 oz fresh mozzarella cheese

04 - 2 tbsp extra-virgin olive oil

05 - 1 tbsp balsamic glaze (optional)

06 - Sea salt, to taste

07 - Freshly ground black pepper, to taste

01 - Using a sharp knife, cut the tomatoes and mozzarella into ¼ inch thick rounds.

02 - On a large platter, alternate and overlap slices of tomato and mozzarella in an even layer.

03 - Tuck whole basil leaves between the tomato and mozzarella slices throughout the arrangement.

04 - Drizzle the extra-virgin olive oil evenly over the entire salad.

05 - If using, drizzle the balsamic glaze over the arranged slices.

06 - Sprinkle with sea salt and freshly ground black pepper to taste. Serve immediately at room temperature.

01 -

It takes ten minutes and looks like it belongs in a magazine, no cooking required.
The contrast of sweet tomatoes, milky mozzarella, and sharp balsamic will ruin restaurant versions for you forever.

02 -

Cold tomatoes straight from the refrigerator will taste like wet nothing, so always let them warm up for at least thirty minutes first.
Slicing the mozzarella ahead of time and letting it sit uncovered on paper towels prevents a watery puddle on your beautiful platter.

03 -

Rip your basil leaves by hand instead of cutting them, because a knife bruises the edges and turns them dark within minutes.
Warm the olive oil briefly in your palms by rubbing the bottle before drizzling, which releases its aroma and makes the whole platter smell incredible.