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10-Minute Caprese Salad

Jessica T. Brown
A simple, elegant salad of ripe tomatoes, creamy mozzarella, and fresh basil, drizzled with olive oil and balsamic glaze.
Vibrant, nutritious, and quick to assemble—perfect as a light meal, appetizer, or summer side
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetiser, Salad
Cuisine Italian
Servings 4

Equipment

  • 1 Chef’s Knife
  • 1 cutting board
  • 1 Large Serving Platter
  • 1 Measuring Spoon Set
  • 1 Basting Spoon or Drizzle Bottle

Ingredients
  

  • 3 –4 medium ripe tomatoes about 1½ pounds, sliced ¼-inch thick
  • 1 pound fresh mozzarella cheese sliced ¼-inch thick
  • ½ cup fresh basil leaves packed
  • Flaky sea salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic glaze

Instructions
 

  • Prepare the Ingredients: Start by washing the tomatoes and fresh basil leaves thoroughly under cold water, then pat them dry with a clean kitchen towel.
    Slice the tomatoes into ¼-inch thick rounds, taking care to keep each slice uniform for a visually appealing presentation.
    Similarly, slice the mozzarella cheese into ¼-inch thick rounds, ensuring even pieces that will layer perfectly with the tomatoes.
    Having all ingredients prepped in advance makes assembly smooth and stress-free.
  • Arrange the Salad Layers: On a large serving platter, alternate slices of tomato and mozzarella in a slightly overlapping pattern.
    This creates a beautiful layered effect that showcases the vibrant red and creamy white contrast.
    Spread the slices evenly across the platter, leaving just enough space to add the fresh basil leaves in the next step.
    Take your time to make the arrangement visually attractive, as presentation enhances the dining experience.
  • Add Fresh Basil: Gently scatter fresh basil leaves over the tomato and mozzarella layers.
    Try to place some whole leaves and some torn for a natural, rustic look.
    The basil adds aromatic freshness and a pop of green that brightens the overall appearance and enhances flavor.
    Be careful not to overcrowd the platter—each leaf should complement the other ingredients rather than dominate them.
  • Season with Salt and Pepper: Sprinkle a generous pinch of flaky sea salt over the entire salad, followed by a few turns of freshly ground black pepper.
    These seasonings bring out the natural flavors of the tomatoes and cheese. Taste as you go and adjust if needed.
    Even a small amount of salt can make a noticeable difference in flavor balance.
  • Drizzle Olive Oil and Balsamic Glaze: Finally, evenly drizzle 2 tablespoons of extra-virgin olive oil over the salad, followed by 2 tablespoons of balsamic glaze.
    Use a spoon or a small squeeze bottle for precise, controlled distribution.
    This step adds richness, depth, and a slight sweetness that ties all the flavors together.
    Serve immediately to enjoy the salad at its freshest and most flavorful, or prepare just before guests arrive.

Notes

  • Use ripe, in-season tomatoes for maximum flavor and juiciness. Heirloom varieties add extra color and sweetness.
  • Opt for fresh mozzarella rather than pre-shredded for creaminess and superior texture.
  • Basil should be fresh; dried herbs will not deliver the same vibrant flavor.
  • Drizzle the olive oil and balsamic glaze just before serving to keep the salad fresh and prevent sogginess.
  • Experiment with presentation: layer slices in a circle, row, or fan pattern to impress guests.