Caprese Salad Bowl (Print Version)

Vibrant Italian bowl with creamy mozzarella, ripe tomatoes, basil, and crispy bread.

# Components:

→ Vegetables & Herbs

01 - 14 oz ripe tomatoes (heirloom or cherry), 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

# Directions:

01 - Toast bread slices until golden and crispy. Cut into bite-sized cubes or tear into rustic chunks.
02 - Arrange the 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 the olive oil and balsamic vinegar evenly over the salad.
05 - Season with salt and freshly ground black pepper to taste.
06 - Scatter the crispy bread pieces on top just before serving to maintain their crunch.
07 - Serve immediately and enjoy.

# Expert Advice:

01 -
  • It comes together in less time than it takes to decide what to eat, no cooking required.
  • Every bite feels bright and clean, like summer distilled into a bowl.
  • The crispy bread soaks up the juices and turns into something almost better than croutons.
  • You can make it look stunning without any fancy plating skills.
02 -
  • Room temperature ingredients taste infinitely better than cold ones, take the mozzarella and tomatoes out of the fridge thirty minutes before assembling.
  • If you add the bread too soon, it turns to mush, wait until the very last second before scattering it on top.
  • Watery tomatoes will drown the salad, so choose firm, ripe ones and if they're especially juicy, scoop out some of the seeds.
03 -
  • Invest in a bottle of good balsamic, the cheap stuff tastes like vinegar and sugar, the real thing is complex and almost fruity.
  • If your basil leaves are huge, tear them in half so they distribute more evenly and don't overpower any single bite.
  • Toast the bread in a dry skillet instead of a toaster if you want more control over the color and crunch.
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