Caprese Salad with Fresh Mozzarella, Basil and Good Olive Oil

Steps

1. Step 1

   Take the mozzarella out of the fridge and let it sit on the counter while you slice everything. Cold mozzarella tastes like very little; at room temperature it tastes creamy.

   20 min, hands-off

   • 1 lb fresh mozzarella, in water or brine
2. Step 2

   Slice the tomatoes about 1/2 inch thick, using a sharp or serrated knife so you don't crush them. Lay the slices in a single layer on a plate or board, sprinkle lightly with flaky salt, and leave them for 10 minutes. Liquid will bead up on the surface — that's the salt waking up the flavor.

   10 min

   • 1 1/2 lb ripe tomatoes (about 3 large or 4 medium)
   • flaky sea salt
3. Step 3

   Slice the mozzarella about 1/2 inch thick as well, so the slices roughly match the tomatoes. Blot the slices on a paper towel to take off excess moisture.

   5 min

   • 1 lb fresh mozzarella, in water or brine
4. Step 4

   Arrange on a serving platter: overlap the tomato and mozzarella slices in rows or a circle, tucking whole basil leaves between them. Pour off any watery liquid left on the tomato plate rather than adding it to the platter.

   5 min

   • 1 1/2 lb ripe tomatoes (about 3 large or 4 medium)
   • 1 lb fresh mozzarella, in water or brine
   • 1 bunch fresh basil
5. Step 5

   Drizzle the olive oil over everything in a slow stream, then finish with a little more flaky salt and plenty of coarsely cracked black pepper. Serve right away, at room temperature.

   2 min

   • 3 tbsp good extra-virgin olive oil, peppery if you have it
   • flaky sea salt
   • black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026