3-4 ripe tomatoes (heirloom or vine-ripened), sliced 1/4-inch thick

12 oz fresh mozzarella (ball or log), sliced 1/4-inch thick

1 cup fresh basil leaves

3 tbsp extra-virgin olive oil

1-2 tbsp balsamic glaze (or thick balsamic vinegar)

1/2 tsp flaky sea salt (or to taste)

1/4 tsp freshly ground black pepper

Optional: pinch of oregano or red pepper flakes

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Slice & layer: Arrange tomato slices on a platter, alternating with mozzarella slices.

Add basil: Tuck basil leaves between slices (or scatter on top).

Season: Sprinkle with salt and black pepper.

Finish: Drizzle with olive oil and balsamic glaze. Serve immediately.

Cooking Tips

Use room-temp ingredients: Tomatoes and mozzarella taste best not straight from the fridge.
Salt the tomatoes first: Let them sit 2–3 minutes to bring out flavor before adding oil.
Best balsamic move: If your balsamic is thin, use a glaze for prettier lines and stronger flavor.
Serve right away: Caprese gets watery if it sits too long.

Variations

Caprese skewers: Cherry tomatoes + mini mozzarella + basil on toothpicks (great for parties).
Add avocado: Slice or cube avocado for extra creaminess.
Prosciutto Caprese: Layer thin prosciutto slices on the side or between layers.
Pesto drizzle: Swap balsamic for pesto (or do both lightly).
Strawberry Caprese: Replace some tomatoes with sliced strawberries for a sweet-savory twist.
Grilled Caprese: Quick-grill tomato slices or add grilled peaches in summer.