Caprese Salad Basil Oil Drizzle (Printable)

Juicy tomatoes and mozzarella layered with fresh basil oil, ideal for warm-weather entertaining.

# What You 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 fresh basil leaves, packed
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)

# How-To Steps:

01 - In a blender or food processor, combine basil leaves, extra-virgin olive oil, garlic, and sea salt. Blend until completely smooth. Taste and adjust seasoning with freshly ground black pepper. Reserve for use.
02 - On a large serving platter, alternate sliced tomato and mozzarella arranged in a circular or row pattern. Interleave whole basil leaves between slices. Incorporate thin red onion rings, if desired.
03 - Distribute basil oil generously over the arranged components, ensuring even coverage.
04 - Finish with a sprinkle of flaky sea salt, freshly ground black pepper, and a light drizzle of balsamic glaze if preferred.
05 - Present at room temperature to maximize freshness and flavor.

# Expert Suggestions:

01 -
  • The basil oil drizzle transforms simple ingredients into a restaurant-worthy dish you’ll want to show off.
  • This salad takes only minutes to make but tastes like you spent all afternoon on it.
02 -
  • If you rush the basil oil and don’t blend well enough, it can turn chunky and bitter—so pulse longer for that magical smoothness.
  • Layering tomatoes and mozzarella neatly makes serving easier and keeps your platter looking stunning.
03 -
  • If you keep your basil oil in the fridge, let it warm up before serving—cold oil dulls the flavor.
  • Don’t over-blend basil with oil, or it may turn brown; pulse just enough to keep it bright.
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