Caprese Salad Bowl (Print View)

Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic and topped with crispy bread cubes.

# Components:

→ Vegetables & Herbs

01 - 14 oz ripe heirloom or cherry tomatoes, sliced or halved
02 - 1 small bunch fresh basil leaves

→ Dairy

03 - 8.8 oz fresh mozzarella balls (bocconcini or sliced)

→ Bread

04 - 4 slices rustic bread (ciabatta or sourdough)

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons balsamic vinegar
07 - Salt and freshly ground black pepper to taste

# Directions:

01 - Toast bread slices until golden and crispy. Cut into bite-sized cubes or tear into rustic chunks.
02 - Arrange tomatoes and mozzarella in a large bowl or on a platter, alternating slices for visual appeal.
03 - Tuck fresh basil leaves between the tomato and mozzarella pieces.
04 - Drizzle olive oil and balsamic vinegar evenly over the salad.
05 - Season with salt and freshly ground black pepper to taste.
06 - Scatter crispy bread pieces on top just before serving to maintain their crunch.
07 - Serve immediately and enjoy.

# Expert Advice:

01 -
  • It comes together in the time it takes your bread to toast, making it perfect for those nights when you want something fresh but refuse to break a sweat.
  • Every bite feels like a small celebration of summer, even if you're eating it in February with supermarket tomatoes.
  • You can make it look stunning without any plating skills, just pile it on a dish and let the colors do the talking.
02 -
  • Cold mozzarella straight from the fridge will dull the flavors, so let it sit out for at least 20 minutes before assembling.
  • If you add the bread too early, it turns soggy and sad, so wait until the very last moment before scattering it on top.
  • Using underripe tomatoes will make the whole dish taste flat and watery, so give them a gentle squeeze and pick the ones that yield just a little.
03 -
  • Use a vegetable peeler to shave ribbons of Parmesan over the top for an extra layer of salty richness.
  • If your balsamic is too sharp, simmer it in a small pan for a few minutes until it thickens and sweetens slightly.
  • Always taste your olive oil before using it, a rancid or bland oil will ruin the whole dish no matter how good your tomatoes are.
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