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Basil Vinaigrette Caprese Salad

Ripe tomatoes and fresh mozzarella layered and drizzled with a bright, garlicky basil vinaigrette blended fresh.

  • Total Time: 15 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 large ripe tomatoes, sliced 1/4-inch thick
  • 1 lb fresh mozzarella, sliced 1/4-inch thick
  • 1 cup fresh basil leaves, packed, plus extra for garnish
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 small garlic clove
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Flaky sea salt, for finishing
  • 2 tablespoons balsamic glaze, optional

Instructions

  1. Arrange the sliced tomatoes on paper towels, sprinkle lightly with salt, and let sit for 5 minutes to draw out excess moisture.
  2. In a blender or food processor, combine the basil leaves, olive oil, red wine vinegar, garlic, Dijon mustard, honey, and a pinch of salt. Blend until smooth and bright green, about 30 seconds.
  3. Pat the tomato slices dry and arrange them on a platter, alternating and slightly overlapping with the mozzarella slices.
  4. Spoon the basil vinaigrette generously over the tomatoes and mozzarella, making sure every slice is coated.
  5. Scatter fresh basil leaves over the top and finish with flaky sea salt and cracked black pepper.
  6. Drizzle with balsamic glaze, if using, and serve immediately.

Notes

Salt and drain the tomatoes before assembling to prevent a watery plate. Blend the vinaigrette just before serving, as fresh basil discolors quickly once puréed. For best flavor, use tomatoes and mozzarella at room temperature, not straight from the fridge.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Method: No-Cook
  • Cuisine: Italian