Caprese with Tomato and Mozzarella

Last summer at my friend's garden party, someone brought out this stunning platter of red and white circles. I honestly thought it was some fancy restaurant dish until they laughed and said it was the easiest thing in the world to make. The way the balsamic glaze caught the afternoon sun made everything look magical, and one bite convinced me that sometimes the simplest combinations are the most extraordinary.

I made this for my family's Sunday dinner last month, and my uncle who claims to hate tomatoes went back for three servings. There's something about the way the olive oil mingles with the balsamic that makes people suddenly very interested in sharing your appetizer platter.

Ingredients

• 3 large ripe tomatoes: In-season tomatoes make all the difference here, so give them a gentle squeeze at the market
• 8 oz fresh mozzarella cheese: I've learned that spending a little extra on good mozzarella transforms this completely
• 1/4 cup fresh basil leaves: Tear them by hand instead of cutting them to release more of those aromatic oils
• 2 tbsp extra-virgin olive oil: This is one recipe where your really nice olive oil deserves to shine
• 1-2 tbsp balsamic glaze: A little goes a long way, so start light and add more as you like it
• Salt and pepper: Freshly ground black pepper adds these little spicy bursts that balance the creaminess

Instructions

Arrange the tomato and mozzarella slices:

Lay them out on your prettiest platter, slightly overlapping like red and white scales on a fish

Tuck in the basil leaves:

Slide them between the slices wherever there's a gap, letting them peek out like little green flags

Drizzle with olive oil:

Hold the spoon high and let the oil fall in thin ribbons across the entire platter

Add the balsamic glaze:

Use a light hand here, creating those artistic zigzag patterns you see at restaurants

Season and serve immediately:

Sprinkle salt and pepper from up high so it lands evenly everywhere

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This recipe became my go-to contribution for every potluck and dinner party after I realized how universally loved it is. There's something timeless about the combination that works at backyard barbecues and fancy dinner parties alike.

Choosing Your Tomatoes

I've tested this with every tomato variety imaginable, and heirlooms bring this incredible range of colors and subtle flavor differences. But honestly, even perfectly ripe supermarket tomatoes work beautifully when they're at their peak sweetness.

Making It Your Own

Sometimes I add a handful of arugula underneath everything for that peppery bite that cuts through the richness. A friend of mine puts thin slices of avocado in between, which sounds wrong but somehow tastes incredible.

Serving Suggestions

Crusty bread is practically mandatory for soaking up all those delicious juices at the bottom of the platter. A chilled Pinot Grigio or Sauvignon Blanc balances the richness perfectly.

• Let everything come to room temperature before assembling
• Use your widest platter so nothing gets crowded
• Make extra balsamic glaze because people always ask for more

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Some recipes are complicated because they need to be, but this one reminds us that extraordinary food can also be refreshingly simple. Grab your tomatoes and let's make something beautiful together.

Frequently Asked Questions

→ What type of tomatoes work best?

Roma, vine-ripened, or heirloom tomatoes provide the best flavor and texture. Choose tomatoes that yield slightly to gentle pressure and have a rich red color.

→ Can I prepare this ahead of time?

For optimal freshness, assemble just before serving. You can slice the tomatoes and mozzarella up to 2 hours ahead, then arrange and dress right before serving to prevent sogginess.

→ What's the difference between balsamic glaze and regular balsamic vinegar?

Balsamic glaze is reduced and thicker, offering a sweeter, more concentrated flavor. Regular balsamic vinegar can be used but will result in a lighter, more acidic dressing.

→ Can I add other ingredients?

Arugula, avocado slices, or prosciutto make excellent additions. Some variations include toasted pine nuts or a drizzle of pesto for extra flavor dimensions.

→ How should I store leftovers?

Store components separately in airtight containers. Tomatoes and mozzarella keep 2-3 days refrigerated, though texture may soften. Avoid dressing leftovers as the basil will wilt.

→ What wines pair well with this dish?

Light white wines like Pinot Grigio, Sauvignon Blanc, or a crisp Rosé complement the fresh flavors. For red wine lovers, a light Chianti or Bardolino works beautifully.