Classic Caprese Salad

A Caprese salad is the definition of effortless elegance. With only a handful of ingredients, it somehow tastes like summer on a plate. The trick is using the freshest tomatoes, the creamiest mozzarella, and olive oil with enough personality to make everything shine. This version stays true to the classic but gives you a few modern upgrades if you want to dress it up.

Ingredients

• 3 large ripe tomatoes, sliced
• 250 g fresh mozzarella, sliced
• 1 cup fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 1–2 tbsp balsamic glaze (optional)
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ tsp dried oregano (optional)
• 1 tbsp pine nuts or crushed walnuts (optional)

Instructions

1. Prep the tomatoes and cheese:
   Slice everything into even, medium-thick rounds. Thin slices fall apart and thick ones get clumsy, so aim for the middle ground.
2. Assemble the plate:
   Arrange the slices in an alternating pattern: tomato, mozzarella, basil. Then repeat in a neat circular pattern or straight line. It doesn’t matter, but at least pretend you’re trying to impress someone.
3. Season and dress:
   Drizzle the olive oil generously over the top. Sprinkle the sea salt, black pepper, and oregano if you’re using it. Finish with a zig-zag of balsamic glaze for a sweet-tangy kick.
4. Add crunch (optional):
   Scatter toasted pine nuts or crushed walnuts over the salad. It gives a satisfying contrast to the soft cheese and juicy tomatoes.
5. Serve immediately:
   Caprese is best when fresh. Leaving it in the fridge too long makes the basil sulk and the tomatoes leak everywhere.

Q&A

Q: Can I refrigerate it before serving?
A: Briefly, yes. Just let it sit at room temperature 10–15 minutes before eating so the flavors actually show up.

Q: Why are my tomatoes watery?
A: Tomatoes release liquid the moment you cut them. Use firm, ripe ones and slice right before assembling.

Q: Is fresh mozzarella required?
A: Pretty much. Regular mozzarella works, but it won’t give you that soft, milky Caprese vibe.

Q: Do I need balsamic glaze?
A: Only if you like it. The original version doesn’t use it at all.

Q: How do I keep basil from turning black?
A: Don’t cut it with a knife. Tear it gently and add it last.

Enjoy your fancy tomato-cheese stack. It’s classic for a reason.