The best Caprese Salad

  • 1 pound fresh mozzarella cut into 1/4-inch thick slices
  • 8 ounces fresh mozzarella balls such as ciliegine or bocconcini, drained
  • 3 pounds tomatoes about 6 large heirlooms, or assorted fresh garden tomatoes
  • 1 bunch fresh basil leaves
  • 1/4 cup fruity extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon balsamic glaze
  • Place the mozzarella on a large board or platter with the drained mozzarella balls. Slice the tomatoes into wedges and assemble individual salads on plates with the mozzarella and basil leaves. Drizzle with olive oil and season to taste with kosher salt and freshly ground black pepper.
  • If desired, drizzle with balsamic glaze, seasoned salts, toasted pine nuts or add pesto and romesco sauce. Serve prosciutto on the side of desired.

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