caprese salad basil oil drizzle (Printable Version)

Juicy tomatoes and creamy mozzarella layered with fresh basil oil for a truly refreshing Italian summer favorite.

# Ingredient List:

→ Salad

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

→ 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 Prepare:

01 - Blend basil leaves, olive oil, garlic, and sea salt in a blender or food processor until smooth. Adjust seasoning with black pepper to taste and set aside.
02 - On a large serving platter, layer tomato and mozzarella slices in alternating pattern. Insert whole basil leaves between slices and add onion rings if desired.
03 - Pour basil oil evenly over the assembled salad to coat.
04 - Finish with a pinch of flaky sea salt, freshly ground black pepper, and balsamic glaze if preferred.
05 - Serve immediately at room temperature for optimal taste.

# Expert Suggestions:

01 -
  • The basil oil unlocks a perfume that feels like summer bottled up for your plate.
  • This salad comes together in minutes but dazzles guests every single time.
02 -
  • If you use cold mozzarella, the flavor dulls and the texture becomes rubbery—always serve at room temperature.
  • Blending basil oil too long can turn it bitter; I learned to blend just until smooth and never over-process.
03 -
  • Don&apost chill the basil oil—it loses its vibrancy and can separate, so make it fresh or bring to room temp before serving.
  • The trick to a crowd-pleasing Caprese is balancing acidity and creaminess—taste each tomato while prepping, and add more pepper if needed.
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