Caprese Salad Basil Oil Drizzle (Printable)

Italian salad with tomatoes, mozzarella, basil oil and fresh herbs. Light, vibrant, perfect for summer dining.

# 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 teaspoon 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 - Combine basil leaves, olive oil, garlic, and 1/4 teaspoon sea salt in a blender or food processor. Blend thoroughly until smooth, then adjust seasoning with black pepper. Set aside.
02 - Organize tomato and mozzarella slices on a large serving platter, alternating in circular or row formation. Insert whole basil leaves between slices. Add thinly sliced red onion rings if desired.
03 - Generously drizzle the prepared basil oil over the arranged salad.
04 - Finish with flaky sea salt, freshly ground black pepper, and a drizzle of balsamic glaze if preferred.
05 - Present the salad at room temperature to enhance flavor. Serve promptly.

# Expert Tips:

01 -
  • The basil oil is so fragrant you may want to drizzle it on everything.
  • It’s the kind of salad that disappears quickly, even with company who claim not to like salads.
02 -
  • If you slice tomatoes too far ahead, they’ll release juice and soften the mozzarella.
  • Packing the basil leaves tightly before blending makes the oil more intensely green and aromatic.
03 -
  • Always use the best olive oil you can find—the flavor really matters.
  • A gentle hand with salt preserves the balance between cheese and tomato.
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