I often forget my basil plant, though I never forget tomatoes — they disappear quickly in our kitchen. I buy tomatoes at the store, but when my basil is thriving with plump, apple-green leaves, my favorite simple dish to make is a Caprese salad dressed with a homemade balsamic and olive oil vinaigrette. This dressing is versatile and works equally well on spinach, romaine, arugula, or any simple green salad. The presentation of a Caprese makes it feel special with very little effort.
Caprese salad can be plated in impressive individual stacks or arranged on a tray for a crowd. For larger gatherings or picky eaters, serve one tomato slice, one piece of mozzarella, and a single basil leaf per serving for easy, bite-sized portions.
One important tip: buy fresh mozzarella that is packed in water. This version keeps a lot of moisture and has a much better flavor and texture than vacuum-sealed mozzarella.
Caprese Salad with Balsamic Dressing
Ingredients
For the salad:
- 3 vine-ripe tomatoes, sliced 1/4-inch thick
- 1 pound fresh mozzarella, sliced 1/4-inch thick
- 10 to 15 fresh basil leaves
For the dressing:
- 5 tbsp. extra-virgin olive oil
- 4 tbsp. balsamic vinegar
- 1 tbsp. grated parmesan cheese
- 1 tsp. crushed red pepper
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
Instructions
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Whisk together the olive oil, balsamic vinegar, grated parmesan, crushed red pepper, salt, and freshly ground pepper in a small bowl until well combined. Drizzle the dressing over individual Caprese stacks or place it in a small bowl and serve alongside the salad with a ladle for guests to use. Taste and adjust seasoning if needed.
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