Tomato, Basil, & Mozzarella Salad

Caprese salad lives or dies by its ingredients. There are only five of them, so each one has to pull its weight. Ripe, in-season tomatoes sliced thick, shredded mozzarella scattered on top, fresh basil cut into strips, a drizzle of olive oil, and cracked black pepper. That’s it.

The tomatoes need to be genuinely ripe. Mealy, pale winter tomatoes will make this taste like nothing no matter what else you do. When tomatoes are at their peak, sweet and juicy with that slightly acidic bite, this salad needs zero embellishment beyond what’s already in the recipe.

Cutting the basil into thin strips (chiffonade) rather than tearing or chopping distributes the herb more evenly across each slice and releases its fragrant oils right on the plate.

Kitchen Tips

• Use room-temperature tomatoes, never cold from the fridge. Cold kills the flavor and aroma compounds that make a ripe tomato taste like summer
• Slice the tomatoes a full ½ inch thick so they hold their shape and have real presence on the plate
• Drizzle the olive oil right before serving. It should glisten on top, not soak in
• Use your best extra-virgin olive oil here. With so few ingredients, quality shows

Variations

• Use fresh mozzarella balls (bocconcini) sliced thick instead of shredded for a more traditional caprese
• Add a drizzle of balsamic reduction for sweet-tart contrast
• Layer with sliced peaches or nectarines in summer for a fruit-forward take