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Bon Appétit

Ultimate Caprese Salad

5.0

(2)

Tomatoes mozzarella and basil on a white serving plate.
Photo by Laura Murray

Real talk: This is a dish to make when the tomatoes are peaking—at the farmers’ market, you should be able to smell them before you see them.

Recipe information

  • Yield

    4 servings

Ingredients

1 pint mixed cherry tomatoes, preferably heirloom, halved
7 tablespoons (or more) extra-virgin olive oil, divided
Flaky sea salt
2 pounds mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges
8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
Coarsely ground black pepper
Small basil leaves and toasted country bread (for serving)

Preparation

  1. Step 1

    Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.

    Step 2

    Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.

    Step 3

    Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.

TagsSaladItalianEuropeanCherry TomatoTomatoVegetableMozzarellaCheeseDairyBasilHerbs & SpicesStarterSideDinnerLunchNut FreeVegetarian5 Ingredients or FewerEasyNo-CookSummerBon Appétit

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