Perfect Caprese Salad
July 21, 2026
Peak-season tomatoes, fresh mozzarella, and basil with olive oil and balsamic glaze—five minutes, no cooking, summer on a platter.
This version follows Gaby Dalkin’s Perfect Caprese Salad on What's Gaby Cooking. Caprese shines with truly ripe summer tomatoes—heirloom mixes are especially pretty—and fresh mozzarella packed in water (not the low-moisture block).
CSA tips: Use whatever slicers are in the box; salt tomato slices a few minutes before assembling to pull flavor forward. Tear basil rather than chopping so the leaves stay green. For more notes, substitutions (burrata, peaches, basil vinaigrette), and FAQs, see the original post.
Perfect Caprese Salad
Layered ripe tomatoes, fresh mozzarella, and whole basil leaves finished with good olive oil, flaky salt, and balsamic glaze. Adapted from Gaby Dalkin at What's Gaby Cooking.
Ingredients
- 1½ lb ripe tomatoes (3–4 medium), sliced ¼ inch thick
- 12–16 oz fresh mozzarella, sliced ¼ inch thick
- 1 bunch fresh basil (about ⅓ cup leaves)
- 3 tbsp extra-virgin olive oil, for drizzling
- Flaky salt (such as Maldon) and freshly cracked black pepper
- 2 tbsp balsamic glaze
Method
- Slice the tomatoes and mozzarella to the same thickness (about ¼ inch). Pat the mozzarella dry so the platter does not get watery.
- Layer tomato slices on a serving platter. Tuck mozzarella between the tomatoes so both show, then tuck whole basil leaves between the cheese and tomatoes.
- Season generously with salt and pepper. Drizzle with olive oil and balsamic glaze to taste.
- Serve right away at room temperature. For make-ahead, slice tomatoes and mozzarella a few hours early and store separately; assemble and dress just before serving.
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