Caprese Salad Basil Oil Drizzle (Printable)

Juicy tomatoes, mozzarella, basil oil, and balsamic glaze deliver a refreshing and flavorful Italian side.

# 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 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 - In a blender or food processor, blend basil leaves, olive oil, garlic, and sea salt until smooth. Adjust seasoning with freshly ground black pepper. Set aside.
02 - On a large serving platter, alternate tomato and mozzarella slices in rows or a circular pattern. Tuck whole basil leaves between the slices and add red onion if using.
03 - Generously drizzle basil oil over the arranged salad.
04 - Sprinkle flaky sea salt and freshly ground black pepper over the salad. Drizzle balsamic glaze if desired.
05 - Serve immediately at room temperature for optimal flavor.

# Expert Tips:

01 -
  • This basil oil is so fresh and vibrant, your kitchen will smell like a garden in June.
  • It turns ordinary tomatoes and mozzarella into something impossibly elegant and easy for any casual meal.
02 -
  • Let mozzarella come fully to room temperature before serving — cold cheese dulls the flavor.
  • Over-blending basil oil can make it cloudy; pulse just until smooth for a clean, jewel-bright color.
03 -
  • Pat mozzarella dry before slicing to prevent a soggy salad.
  • A little balsamic glaze goes a long way — drizzle lightly so flavors aren’t overwhelmed.
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