Tomato Basil & Mozzarella Salad

A classic caprese by another name. Thick tomato slices, shredded mozzarella, fresh basil cut into ribbons, and a drizzle of olive oil. Five ingredients, no cooking, and everything depends on the quality of what goes in.

Slice the tomatoes crosswise into thick ½-inch rounds. That thickness matters. Thin slices release too much juice and turn the plate into a puddle. Thick slices hold their shape and give you something to actually bite into.

The basil gets cut into strips (chiffonade, if you want to get fancy). Layered on top of the mozzarella, it wilts just slightly from the warmth of a room-temperature tomato and releases all those peppery, anise-like oils.

Cracked black pepper and olive oil finish the plate. That’s it. No balsamic, no vinaigrette. Just good ingredients doing the work.

Pro Tips

• Use peak-season tomatoes. This salad lives or dies by tomato quality. Pale, mealy winter tomatoes will disappoint
• Let the tomatoes come to room temperature before plating. Cold tomatoes taste flat
• Use your best extra-virgin olive oil here since there’s nowhere for it to hide
• Cut the basil at the last minute. It oxidizes and turns black quickly once sliced

Variations

• Use fresh mozzarella slices instead of shredded for a more traditional caprese presentation
• Add a light drizzle of balsamic glaze for sweetness
• Scatter toasted pine nuts on top for a nutty crunch