Caprese Salad

Slice the tomatoes and mozzarella up to 4 hours ahead and refrigerate separately, but assemble the salad no more than 30 minutes before serving. Always serve at room temperature—let chilled components sit out for 20 minutes after plating.

Use fresh mozzarella (also called mozzarella di bufala or fior di latte) sold in liquid in the refrigerated case—it's creamy and delicate. Do not use low-moisture mozzarella or shredded mozzarella, which will be tough and rubbery.

You're likely using underripe tomatoes, cold mozzarella, or both. Ripe tomatoes are essential—they should smell fragrant and yield slightly to pressure. Bring everything to room temperature before serving, and don't be shy with salt and pepper.

Only fresh basil works for this dish; dried basil has no place here. If you cannot find fresh basil, this is not the salad to make. Tear basil gently by hand just before serving to avoid browning.

Use aged balsamic vinegar (tradizionale or at least 12 years old), not cheap balsamic or balsamic reduction—it should be thick, complex, and slightly sweet. A good bottle is expensive but lasts a long time and makes all the difference.

No. Caprese is best made and eaten within 30 minutes of assembly. The tomatoes and mozzarella will release liquid, diluting the flavors and creating a watery dish. This is a last-minute salad that celebrates fresh ingredients in their prime.