Caprese Salad Basil Oil Drizzle (Print Version)

Juicy tomatoes, fresh mozzarella, and rich basil oil combine for a vibrant Italian-style summer side.

# What You Need:

→ Salad

01 - 3 large ripe tomatoes, sliced
02 - 9 ounces 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 - Combine basil leaves, extra-virgin olive oil, garlic, and sea salt in a blender or food processor. Blend until smooth. Season with freshly ground black pepper. Set aside.
02 - On a large serving platter, alternate sliced tomatoes and mozzarella in a circular or row pattern. Tuck whole basil leaves between slices. Add thin red onion rings if using.
03 - Generously drizzle the prepared basil oil over the arranged salad.
04 - Sprinkle flaky sea salt and freshly ground black pepper. Drizzle balsamic glaze if desired.
05 - Present immediately at room temperature for optimal flavor.

# Expert Advice:

01 -
  • The basil oil is silky and aromatic, transforming simple ingredients into something special.
  • This salad is fast, easy, and always impresses guests—or yourself on a quiet lunch.
02 -
  • If you use cold mozzarella straight from the fridge, it’ll taste bland; let it come to room temperature first.
  • The first time I rushed the basil oil, it turned bitter—blend just enough, don’t overdo it.
03 -
  • Let the mozzarella warm up before slicing—never use it straight from the fridge.
  • The magic is in the basil oil: blitz, but don’t over-blend, or you’ll lose that delicate freshness.
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