In this Summer Caprese Salad Recipe, garden tomatoes are sliced and topped with fresh mozzarella, basil and drizzled with olive oil and balsamic glaze. Served sprinkled with flakey sea salt and freshly ground black pepper which adds flavor while lending bits of texture.
Caprese is the epitome of summer.
Garden tomatoes, mozzarella and fresh basil drizzled with quality olive oil. It’s quite literally what dreams are made of.
We’ve had a tomato garden every year for the last 6 or so summers. We always grow a few roma plants, 1 cherry tomato (they’re my favorite!) and a few beefsteak for things like blt’s, my mother in law’s tacos and caprese platters.
There’s nothing more beautiful than a sliced beefsteak, but maybe that’s just me.
To Make This Summer Caprese Salad Recipe You Will Need:
- a few large tomatoes
- fresh mozzarella
- basil leaves
- quality olive oil
- flakey sea salt
- coarsely ground black pepper
- balsamic glaze (optional but encouraged)
Just look at these beauties!
For this recipe, I always buy fresh mozzarella that is pre-sliced. Trust me, this will save you so much time and you will get evenly sliced mozzarella, a feat I’m not ever going to win at on my own.
So, with that said, a 1 pound log of pre-sliced mozzarella will give you 16 slices. Which means you will need enough large tomatoes to get 16 slices.
Then you just layer; tomato, mozzarella and a fresh basil leaf.
Drizzle with quality olive oil.
Season with flakey sea salt, coarsely ground black pepper and if you’re so inclined, drizzle with a few spoonfuls of balsamic glaze.
I mean 😍.
I like to serve this with grill bread and go at it open face style, however that’s not the rule. It’s also really great next to this pizza.
Summer Caprese Salad Recipe
- 2 large tomatoes, I use beefsteak
- 16 ounces fresh mozzarella, sliced
- 16 basil leaves
- olive oil
- flakey sea salt
- black pepper, coarse freshly ground
- 2 tablespoons balsamic glaze, more or less to taste
- Layer slices of tomato, mozzarella and basil on a large platter.
- Drizzle with olive oil.
- Season with flaky sea salt and coarsely ground black pepper.
- Lastly, drizzle with balsamic glaze.
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