Jim and I enjoy this simple and fresh caprese salad all summer long. It takes only minutes to put together, presents beautifully, and gives us a delicious dish to showcase our thriving basil plant! While we've had limited success with our garden's tomato harvest this year (we've had a few!) there's no shortage of gorgeous local produce around here in Southern Maryland.

INGREDIENTS

1 Large Ripe, Red Tomato
6 oz Fresh Mozzarella Ball Whole, or pre-sliced
Handful Fresh Basil Leaves
Balsamic Glaze
Salt & Pepper

INSTRUCTIONS

Step 1: Gather your ingredients, cutting board, knives, along with a serving platter.

Step 2: Slice your fresh mozzarella (if not pre-sliced) and tomatoes into even thickness.

Step 3: On your serving platter, alternate slices of tomato and mozzarella.

Step 4: Rinse and pat dry individual fresh basil leaves. Stack the leaves with the largest on the bottom.

Step 5: Tightly roll up the leaves, keeping them tucked together. Run your chef's knife across the length of the roll, slicing the basil into thin strips. Rock the knife back and forth over the strips quickly to finely chop.

Finely slice basil into very thin strips

Step 6: Sprinkle the chopped basil over the tomatoes and mozzarella slices. Season with salt and pepper, to taste.

Step 7: Drizzle the top of the salad with a fine layer of balsamic glaze and serve.

Caprese Salad with Fresh Garden Tomatoes and Basil

This fast and easy summer salad comes together in minutes with just a few simple ingredients

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Course: Appetizer, Salad, Side Dish

Cuisine: Italian

Keyword: Caprese, Mozzarella, Salad, Tomatoes

Prep Time: 5

Servings: servings

Calories: 109kcal

Equipment

Cutting Board
Paring Knife
Chef's Knife

Ingredients

1 Large Ripe, Red Tomato
6 oz Fresh Mozzarella Ball Whole, or pre-sliced
Handful Fresh Basil Leaves
Balsamic Glaze
Salt & Pepper

Instructions

Gather your ingredients, cutting board, knives, along with a serving platter.
Slice your fresh mozzarella (if not pre-sliced) and tomatoes into even thickness.
On your serving platter, alternate slices of tomato and mozzarella.
Rinse and pat dry individual fresh basil leaves. Stack the leaves with the largest on the bottom.
Tightly roll up the leaves, keeping them tucked together. Run your chef's knife across the length of the roll, slicing the basil into thin strips. Rock the knife back and forth over the strips quickly to finely chop.
Sprinkle the chopped basil over the tomatoes and mozzarella slices. Season with salt and pepper, to taste.
Drizzle the top of the salad with a fine layer of balsamic glaze and serve.

Notes

Can't find balsamic glaze or prefer to make your own? Simply reduce 1 cup of balsamic vinegar in a small pot over medium high heat just until it begins to boil, then reduce heat to medium-low, simmering until it becomes thick and syrupy. Cool completely, transfer to a glass jar and store in the refrigerator.

Making this Caprese salad ahead? Slice your mozzarella and tomato, place on desired platter, wrap tightly with plastic wrap, and store in the fridge. Prepare fresh basil as above, and keep separately in plastic wrap, a small plastic bag, or a container with a tight-fitting lid. Just before serving, season with salt, pepper, fresh basil, and balsamic drizzle.

Nutrition