Caprese Salad Basil Oil Drizzle (Printer-Friendly)

Juicy tomatoes and creamy mozzarella paired with basil oil for a vibrant, light Italian appetizer or side.

# What You 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)

# Directions:

01 - In a blender or food processor, combine basil leaves, extra-virgin olive oil, garlic, and sea salt. Blend until smooth. Adjust seasoning with black pepper to taste. Set aside.
02 - On a large serving platter, alternate slices of tomato and mozzarella in an organized pattern. Insert whole basil leaves between the slices. Add thin red onion rings if desired.
03 - Generously drizzle the freshly prepared basil oil across the assembled salad.
04 - Lightly sprinkle flaky sea salt and freshly ground black pepper. Drizzle balsamic glaze for extra flavor, if preferred.
05 - Present immediately at room temperature for optimal taste.

# Expert Suggestions:

01 -
  • The basil oil tastes ridiculously fresh, like summer packed into each drizzle.
  • You can prep the salad in minutes, but it always feels fancy and thoughtful.
02 -
  • Don&apo;t rush slicing—jagged tomatoes get mushy fast and the plate won&apo;t look as pretty.
  • Let the basil oil sit for 5 minutes after blending—it tastes way more balanced and aromatic.
03 -
  • Slice mozzarella with dental floss or a wire cutter for clean, even rounds.
  • Add the basil oil last, right before serving, to keep the herbs bright and fragrant.
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