Caprese Salad Bowl with Mozzarella (Print View)

Creamy mozzarella meets ripe tomatoes and fragrant basil in this vibrant Italian bowl, finished with tangy balsamic and crispy bread

# Components:

→ Vegetables & Herbs

01 - 14 oz ripe heirloom or cherry tomatoes, sliced or halved
02 - 1 small bunch fresh basil leaves

→ Dairy

03 - 8.8 oz fresh mozzarella balls (bocconcini or sliced)

→ Bread

04 - 4 slices rustic bread (ciabatta or sourdough)

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons balsamic vinegar
07 - Salt and freshly ground black pepper to taste

# Method:

01 - Toast bread slices until golden and crispy. Cut into bite-sized cubes or tear into rustic chunks.
02 - Arrange tomatoes and mozzarella in a large bowl or on a platter, alternating slices for visual appeal.
03 - Tuck fresh basil leaves between the tomato and mozzarella pieces.
04 - Drizzle olive oil and balsamic vinegar evenly over the salad.
05 - Season with salt and freshly ground black pepper to taste.
06 - Scatter crispy bread pieces on top just before serving to maintain their crunch.
07 - Serve immediately and enjoy.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen but only took ten minutes of actual effort.
  • The crispy bread turns into flavor-soaked croutons that make you forget this is technically a salad.
  • You can assemble it with your eyes closed and still impress anyone who eats it.
02 -
  • Adding the bread too early turns it soggy and sad—wait until the very last second before serving.
  • Room temperature mozzarella tastes infinitely better than cold, so let it sit out for twenty minutes before assembling.
03 -
  • Use a serrated knife to slice tomatoes cleanly without crushing them and losing all that precious juice.
  • If your balsamic is too sharp, add a tiny pinch of sugar or honey to round it out and bring forward the sweetness.
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