Caprese salad celebrates simplicity with ingredients at their peak. Arrange juicy tomatoes and fresh mozzarella on a platter, then scatter fragrant fresh basil ribbons across the top. Finish with a drizzle of extra-virgin olive oil, aged balsamic, flaky sea salt, and freshly cracked pepper. For a gourmet touch, add toasted pine nuts or a delicate basil oil. Serve immediately with crusty artisan bread, allowing the creamy cheese, sweet tomatoes, and aromatic basil to shine in every elegant bite.

Ingredients

• Fresh spinach or arugula
• 4 medium-sized juicy, ripe tomatoes, sliced in ¼ inch slices
• 6 ounces of fresh mozzarella cheese, sliced
• 1 bunch of fresh basil, rinsed and pulled apart into individual leaves

Process

Remove the basil leaves from the stems. To slice basil into thin ribbons, a technique known as chiffonade, begin by selecting fresh, clean basil leaves.

• Stack several basil leaves on top of one another, placing the largest leaf on the bottom.
• Roll the stack tightly from one side to the other, forming a small cylinder.
• Hold the roll firmly with one hand, keeping your fingers curled safely away from the knife.
• Using a sharp chef’s knife, make thin, even slices across the rolled basil. Aim for ribbons approximately 2 to 3 millimeters wide.
• Separate the slices gently with your fingers and scatter the basil ribbons over the finished dish.

1. Line a plate or platter with washed spinach leaves, stems removed.
2. Arrange the tomato slices on top of the spinach.
3. Sprinkle with ½ teaspoon of kosher or sea salt.
4. Layer half of the basil ribbons on top of the tomatoes.
5. Layer the mozzarella cheese on top of the basil.
6. Garnish with remaining basil ribbons.
7. Drizzle balsamic vinaigrette evenly over the layered ingredients for clearer, more consistent coverage.
8. Serve at room temperature.

Balsamic Vinegarette

• 2 tablespoons of olive oil.
• 2 Tablespoons of good balsamic vinegar
• 2 cloves of garlic, sliced into slivers or grated
• ½ teaspoon of cracked pepper
• 1 teaspoon Kosher or Sea salt, divided

In a small bowl with a lid, mix the olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Let the mixture sit for at least 15 minutes to blend the flavors.

Tagged: appetizer, basil, caprese, dinner, Food, mozzarella, pesto, recipe, recipes, salad, sandwich, Side, tomato