Caprese Salad with Basil Oil (Printable)

Tomatoes, mozzarella, basil oil mingle for a light Italian side, finished with flaky salt and balsamic glaze.

# Ingredient List:

→ Salad

01 - 3 large ripe tomatoes, sliced
02 - 9 oz fresh mozzarella, sliced
03 - 1 small red onion, thinly sliced (optional)
04 - Fresh basil leaves, whole

→ Basil Oil

05 - 1 cup fresh basil leaves, packed
06 - 1/3 cup extra-virgin olive oil
07 - 1 small garlic clove
08 - 1/4 teaspoon sea salt
09 - Freshly ground black pepper, to taste

→ Finishing

10 - Flaky sea salt
11 - Freshly ground black pepper
12 - Balsamic glaze (optional)

# Directions:

01 - Blend basil leaves, extra-virgin olive oil, garlic, and sea salt in a food processor until smooth. Adjust seasoning with pepper. Reserve until ready to use.
02 - Alternate tomato and mozzarella slices on a large platter, layering in a circle or row. Place whole basil leaves between the slices. Add red onion rings if desired.
03 - Generously spoon basil oil over the arranged salad.
04 - Sprinkle flaky sea salt and freshly ground black pepper. Add balsamic glaze if preferred.
05 - Present at room temperature for optimal flavor.

# Expert Tips:

01 -
  • The basil oil brings a fresh, garden-bright twist that's impossible not to swipe from the plate.
  • This salad is quick enough to throw together when guests linger unexpectedly—I've learned to always keep ripe tomatoes handy.
02 -
  • Once I accidentally used store-bought oil—never again; homemade basil oil makes all the difference.
  • Letting mozzarella warm slightly brings out its flavor, so avoid serving it cold straight from the fridge.
03 -
  • Use a sharp knife to get clean slices, otherwise mozzarella shreds.
  • A quick rub of garlic on the platter adds hidden flavor—my secret touch.
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