Caprese Salad Basil Oil Drizzle

Ripe tomatoes and mozzarella with basil oil for a light, aromatic Italian side.

# Ingredient List:

→ 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 - Combine basil leaves, olive oil, garlic, and sea salt in a blender or food processor. Blend until smooth. Taste and adjust black pepper. Set aside.

02 - On a large serving platter, alternate slices of tomato and mozzarella in a row or circle. Insert whole basil leaves between slices. Add red onion rings if desired.

03 - Pour basil oil generously over the assembled salad.

04 - Sprinkle flaky sea salt and freshly ground black pepper over the salad. Drizzle with balsamic glaze if preferred.

05 - Present at room temperature for optimal flavor and texture.

# Expert Tips:

01 -

Using homemade basil oil feels like a secret weapon, blowing away store-bought flavors every time.
This salad pulls people into the kitchen, everyone wants to swipe a tomato slice—it's impossible not to snack while assembling.

02 -

If the mozzarella isn’t drained before slicing, the salad can get soggy and lose its punch.
Blending the oil too long makes it bitter; a brief whirr is enough for true basil flavor.

03 -