Description
A simple, no-cook summer appetizer featuring ripe tomatoes, fresh mozzarella, and basil, dressed with olive oil and balsamic glaze. Ready in just 5 minutes.
Ingredients
Scale
- 3–4 large ripe tomatoes (or 1 pint cherry tomatoes)
- 8 oz fresh mozzarella ball (or 1 cup bocconcini)
- 1 large bunch fresh sweet basil
- 3–4 tablespoons extra virgin olive oil
- 2–3 tablespoons balsamic glaze
- 1 teaspoon flaky sea salt
- Freshly cracked black pepper (to taste)
Instructions
- Wash and pat tomatoes completely dry. Slice large tomatoes into ¼-inch rounds or halve cherry tomatoes. Arrange in overlapping rows on a serving platter.
- Drain and pat dry the fresh mozzarella. Slice into rounds similar in thickness to the tomatoes, or leave bocconcini whole/halved. Toss cheese slices between tomato slices.
- Wash and pat dry basil leaves. Tear into rough pieces by hand (or slice into ribbons) and scatter over the tomatoes and cheese.
- In a small bowl, whisk together olive oil, balsamic glaze, flaky sea salt, and black pepper until balanced.
- Drizzle the dressing evenly over the salad. Let sit for 5 minutes to allow flavors to meld. Add a final drizzle of balsamic glaze and extra basil leaves before serving.
Notes
For best results, let ingredients come to room temperature 30 minutes before serving. Do not salt too early to avoid sogginess. Tear basil by hand to prevent bruising. Serve immediately; do not reheat.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 8
- Fiber: 2
- Protein: 12
Keywords: Caprese salad, summer appetizer, no cook recipe, gluten free, fresh mozzarella, tomato salad, 5 minute recipe, Italian salad