Caprese Salad Basil Oil Drizzle (Printable Version)

Juicy tomatoes, mozzarella, and basil oil combine for a vibrant, light Italian side—easy, fresh, and flavorful.

# What You'll Need:

→ Salad

01 - 3 large ripe tomatoes, sliced
02 - 9 oz fresh mozzarella, sliced
03 - 1 small red onion, thinly sliced (optional)
04 - Whole fresh basil leaves

→ Basil Oil

05 - 1 cup packed fresh basil leaves
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)

# How to Make It:

01 - Combine fresh basil leaves, extra-virgin olive oil, garlic, and 1/4 teaspoon sea salt in a blender or food processor. Blend until smooth, then season with black pepper to taste. Reserve basil oil for drizzling.
02 - On a large serving platter, alternate slices of tomato and mozzarella in a decorative pattern. Insert whole basil leaves between the layers. Place thinly sliced red onion rings if desired.
03 - Generously drizzle the prepared basil oil over the arranged salad components.
04 - Sprinkle with flaky sea salt, freshly ground black pepper, and drizzle with balsamic glaze for additional flavor, if using.
05 - Present the salad immediately at room temperature for optimal taste and texture.

# Expert Tips:

01 -
  • The basil oil makes you feel like you're eating summer, even on a rainy day.
  • It's simple enough for busy nights but looks like something you'd order in Italy.
02 -
  • Don't rush the blending – if the basil oil is gritty, your food processor missed a spot, and that texture will linger.
  • Let the mozzarella breathe; cold cheese dulls the flavors, so take it out ahead of time.
03 -
  • Always blend the basil oil just until smooth—over-blending can dull both color and flavor.
  • A little sprinkle of flaky sea salt right before serving ensures each bite pops.
Return