Classic Caprese Platter
Overlapping slices of ripe tomato and fresh mozzarella layered with basil leaves, finished simply with olive oil and a touch of balsamic.
A caprese platter lives or dies on the quality of the tomatoes, so look for the ripest ones available rather than reaching for extras. Letting the components sit at room temperature for a few minutes before serving makes a real difference in flavor. Keep the dressing light so the tomato and mozzarella stay the focus.
Ingredients
Method
Tap a number to mark a step doneSlice the tomatoes and fresh mozzarella into rounds of similar thickness, about a quarter inch each.
Arrange the tomato and mozzarella slices in overlapping rows on a white serving plate.
Tuck whole basil leaves between each pair of slices, distributing them evenly so every bite gets a bit of basil.
Drizzle the entire plate with olive oil, letting it pool slightly in the gaps between the slices.
Finish with a light drizzle of balsamic vinegar, then season with kosher salt and a few grinds of black pepper.
Let the platter sit at room temperature for about 5 minutes before serving so the olive oil and balsamic have time to mingle with the tomato juices.
Kitchen note
Use tomatoes and mozzarella that are both at room temperature; cold cheese straight from the fridge tastes noticeably flatter next to ripe tomatoes.
