Caprese Salad Basil Oil Drizzle (Print)

Juicy tomatoes, mozzarella, and basil oil combine for a light and refreshing Italian-style summer starter.

# Components:

→ 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 - Place basil leaves, olive oil, garlic, and sea salt in a blender or food processor. Blend until smooth. Adjust seasoning with black pepper. Set aside.
02 - Lay tomato and mozzarella slices alternately around or in rows on a large serving platter. Insert whole basil leaves between the slices. Add red onion rings if desired.
03 - Generously drizzle the basil oil across the salad arrangement.
04 - Finish with a sprinkle of flaky sea salt and freshly ground black pepper. Drizzle balsamic glaze if preferred.
05 - Serve immediately at room temperature for optimal flavor and texture.

# Expert Advice:

01 -
  • The homemade basil oil is a game changer – silky, aromatic, and so much brighter than store bought dressings.
  • This dish is versatile enough for casual dinners or dressed up for guests, and the prep always feels effortless.
02 -
  • If you prep the tomatoes too far ahead they lose their firmness – slice just before assembling.
  • The basil oil is intensely fragrant, but if you over-blend it can turn bitter; pulse gently and taste as you go.
03 -
  • Always use freshly picked basil if you can–older leaves get limp and sad.
  • Pulsing the basil oil instead of blending on high preserves its bright flavor and color.
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