Vegetarian Classic Caprese Salad
Few dishes capture the spirit of summer quite like this layered arrangement of ripe tomatoes, creamy fresh mozzarella, and fragrant basil. The key is using the best ingredients you can find — when tomatoes are at peak ripeness and the mozzarella is genuinely fresh, the flavors do all the heavy lifting. A generous drizzle of extra-virgin olive oil ties everything together, while flaky sea salt and cracked black pepper add just the right finishing touch. The optional balsamic glaze brings a subtle sweetness that plays beautifully against the acidity of the tomatoes. There's no cooking involved, which means this comes together in minutes and lands on the table looking like something from a trattoria in Naples. It works equally well as a starter, a side, or an impressive centerpiece at a dinner party where you'd rather spend time with your guests than hovering over the stove.
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Learn more →Ingredients
4 servings
- 1 ½ lb ripe tomatoes (about 3 large), sliced ¼-inch thick
- 8 oz fresh mozzarella, sliced ¼-inch thick
- ½ cup fresh basil leaves
- 3 tbsp extra-virgin olive oil
- ½ tsp flaky sea salt
- ¼ tsp freshly cracked black pepper
- 1–2 tsp balsamic glaze (optional)
Instructions
- 1
Slice the tomatoes and mozzarella to an even 1/4-inch thickness using a sharp knife.
- 2
Arrange the tomato and mozzarella slices on a serving platter, alternating and slightly overlapping them. Tuck the basil leaves between the slices as you go.
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