Caprese Salad Basil Oil Drizzle (Print view)

Creamy mozzarella and ripe tomatoes highlighted with homemade basil oil for a refreshing Italian side or appetizer.

# What You'll Need:

→ 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 tsp sea salt
09 - Freshly ground black pepper, to taste

→ Finishing

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

# Cooking Steps:

01 - Place basil leaves, extra-virgin olive oil, garlic, and 1/4 teaspoon sea salt in a blender or food processor. Blend until completely smooth. Season with freshly ground black pepper to taste. Reserve.
02 - Lay tomato slices and mozzarella alternately in rows or a circular arrangement on a large serving platter. Nestle whole basil leaves between them. Add sliced red onion rings if desired.
03 - Pour the prepared basil oil evenly over the arranged tomato and mozzarella slices.
04 - Finish with a generous sprinkling of flaky sea salt, black pepper, and an optional drizzle of balsamic glaze.
05 - Present immediately for the most vibrant flavors and textures.

# Expert Ideas:

01 -
  • The basil oil makes everything taste fresher, like sunshine you can eat.
  • This salad is quick, but feels special to bring to the table.
02 -
  • Don't refrigerate the tomatoes—they'll lose their sweetness and texture.
  • Letting basil oil sit for a minute lets the sharp garlic mellow out, making the salad silkier.
03 -
  • The salad tastes best when basil oil is made just before serving.
  • A quick rub of garlic on the serving platter subtly boosts flavor in every bite.
Go back