Caprese Salad

Fresh, crisp, and bright.

Why You'll Love This Recipe

• Italian summer in a plate.
• 3 ingredients, no cooking, 10 minutes.
• Naturally vegetarian and gluten-free.
• Elegant for guests, easy enough for weeknight.
• Showcases peak tomato season.

Ingredient Notes

• Mozzarella di bufala is creamy and tangy — worth the splurge.
• Heirloom tomatoes have the most flavor; vine-ripened are fine.
• Fresh basil, never dried.

Ingredient Substitutions

• Burrata instead of mozzarella for ultra-creamy.
• Pesto drizzle in place of plain basil.
• Peach slices with mozzarella for summer twist.

Equipment Needed

• Sharp knife
• Serving platter

Prep Tips

• Bring tomatoes and mozzarella to room temp 30 min before serving.
• Pat mozzarella dry to prevent watery plate.

Instructions

1. 1

   Gather and prep: 1 medium tomato, diced, 1 cup mozzarella, 1 tsp basil, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper. chop the fresh herbs before you start cooking.

2. 2

   Slice tomato and mozzarella.

3. 3

   Layer with basil.

4. 4

   Drizzle oil and balsamic, season.

Artsi Pro Tips

• Tomato + mozzarella should be ROOM TEMP — cold dulls flavor.
• Use the best olive oil you have — it's tasted, not cooked.
• Slice mozzarella with a wet knife to prevent sticking.

Common Mistakes

• Cold ingredients — flavor is muted.
• Bland out-of-season tomatoes — wait for summer.
• Drowning in balsamic — should be a whisper.
• Pre-shredded mozzarella — wrong everything.

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