Caprese Salad Recipe | PBS Food


Yield: Serves 4


  • 2 medium ripe beefsteak tomatoes cored and sliced thin
  • 2 large (3-inch) balls fresh mozzarella sliced thin
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Kosher salt and black pepper
  • 12 fresh basil leaves torn in half


  1. Layer the slices of tomato and mozzarella on a large platter. Drizzle with the oil and balsamic vinegar, and season with ¼ teaspoon salt and ¼ teaspoon pepper. Scatter the basil on top, and serve.