Caprese Salad Basil Oil (Printable Version)

Juicy tomatoes, mozzarella, fragrant basil oil—an Italian classic for vibrant, light summer dining.

# What You Need:

→ Salad

01 - 3 large ripe tomatoes, sliced
02 - 9 oz fresh mozzarella, sliced
03 - 1 small red onion, thinly sliced (optional)
04 - Fresh basil leaves, whole

→ 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 Make It:

01 - Combine basil leaves, extra-virgin olive oil, garlic, and sea salt in a blender or food processor. Blend until completely smooth. Taste and add freshly ground black pepper as desired. Set aside.
02 - Alternate the tomato and mozzarella slices on a large platter, placing them in a circular arrangement or rows. Insert fresh basil leaves between each slice. Optionally, add thin red onion rings over the salad.
03 - Generously pour the prepared basil oil over the assembled salad.
04 - Sprinkle with flaky sea salt and freshly ground black pepper. Finish with a drizzle of balsamic glaze if desired.
05 - Present immediately at room temperature to maximize flavor and texture.

# Expert Advice:

01 -
  • This basil oil trick unlocks an extra layer of fragrance that feels like a chef’s secret—once you try it, plain olive oil seems dull.
  • It comes together so quickly, you’ll impress guests without missing a moment of the gathering.
02 -
  • If you use cold tomatoes, the flavor dulls and the texture feels off—always let them warm up first.
  • Blending basil oil too long can make it bitter—a quick blitz preserves the herb’s brightness.
03 -
  • Rub the serving platter with a cut garlic clove for a subtle boost in aroma.
  • Layering the ingredients loosely prevents sogginess and looks inviting.
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