Caprese Salad Bowl Mozzarella (Print Version)

Vibrant Italian-inspired bowl with creamy mozzarella, ripe tomatoes, fresh basil, tangy balsamic, and crispy bread.

# What You'll Need:

→ 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

# How to Make:

01 - Toast the 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 10 minutes, which means you can serve something impressive without stress.
  • The warm bread against cold, creamy mozzarella creates this unexpected comfort that feels like a hug in a bowl.
  • It's flexible enough to accommodate what's in your fridge but simple enough that nothing gets lost in the shuffle.
02 -
  • Don't dress this salad more than a few minutes before serving, or the bread will turn soggy and the whole thing becomes sad.
  • Room temperature mozzarella tastes better than cold, so take it out of the fridge while you're dealing with everything else.
03 -
  • Buy your mozzarella on the same day you'll serve it because the fresher it is, the more delicate and buttery it tastes.
  • If your tomatoes lack flavor, a tiny sprinkle of fleur de sel before the dressing actually wakes them up and draws out their juice.
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