Caprese Salad Basil Oil Drizzle (Printable)

Italian-inspired Caprese combines ripe tomato, mozzarella, fragrant basil oil and balsamic for a vibrant flavor.

# What You'll Need:

→ Salad

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

→ 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)

# Method:

01 - Combine basil leaves, olive oil, garlic, and sea salt in a blender or food processor. Process until the mixture is smooth. Adjust taste with black pepper as needed. Reserve for drizzling.
02 - On a large serving platter, alternate tomato and mozzarella slices in overlapping rows or a circular pattern. Insert whole basil leaves between layers. Add red onion rings if desired.
03 - Generously drizzle the blended basil oil over the arranged tomatoes and mozzarella.
04 - Finish with a sprinkle of flaky sea salt and freshly ground black pepper. Drizzle balsamic glaze if preferred.
05 - Present immediately at room temperature for optimal taste and texture.

# Expert Advice:

01 -
  • This basil oil drizzle turns ordinary Caprese into an aromatic showstopper you’ll crave on hot days.
  • Every bite bursts with creamy mozzarella and sun-ripened tomatoes, delivering that elusive balance of rich and refreshing.
02 -
  • Blending basil oil too long makes it bitter—stop the moment it turns bright green.
  • Serving too cold mutes flavors—always let the mozzarella and tomatoes come to room temperature first.
03 -
  • Slice tomatoes with a serrated knife for cleaner edges and less mess.
  • Single-layer salads make every bite balanced and prevent soggy spots.
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