Ingredients
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3 large ripe tomatoes, sliced
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250g fresh mozzarella, sliced (preferably Galbani or similar)
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1 cup fresh basil leaves (preferably Italian basil)
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3 tbsp extra-virgin olive oil (like Borges)
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1–2 tbsp balsamic glaze (optional, such as Ponti)
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½ tsp sea salt
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¼ tsp black pepper
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½ tsp dried oregano (optional)
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1 tbsp pine nuts or crushed walnuts (optional, for crunch)
Instructions
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Slice tomatoes and mozzarella evenly into medium-thick rounds.
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Arrange alternately on a flat plate: tomato → mozzarella → basil leaves.
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Drizzle olive oil generously over the top.
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Sprinkle salt, pepper and oregano, then add balsamic glaze in zig-zags if using.
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Finish with nuts for crunch and serve fresh (do not chill too long before eating).
Pro Tips
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Use the best olive oil you have — it makes the biggest difference.
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Add a pinch of honey in olive oil if tomatoes are slightly acidic.
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Plate beautifully — Caprese is as much visual as it is flavor.
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