Caprese Salad Basil Oil (Printable)

Tomato and mozzarella paired with fragrant basil oil for a light, vibrant Italian-style appetizer or side.

# What You'll Need:

→ Salad

01 - 3 large ripe tomatoes, sliced
02 - 9 oz fresh mozzarella, sliced
03 - 1 small red onion, thinly sliced (optional)
04 - Fresh basil leaves, whole

→ Basil Oil

05 - 1 cup packed fresh basil leaves
06 - 1/3 cup extra-virgin olive oil
07 - 1 small garlic clove
08 - 1/4 teaspoon sea salt
09 - Freshly ground black pepper, to taste

→ Finishing

10 - Flaky sea salt
11 - Freshly ground black pepper
12 - Balsamic glaze (optional)

# How to Make It:

01 - In a blender or food processor, combine the basil leaves, extra-virgin olive oil, garlic, and sea salt. Process until the mixture is smooth. Taste and adjust with freshly ground black pepper.
02 - On a large serving platter, alternate tomato and mozzarella slices in a circular or row pattern. Tuck whole basil leaves between the slices. Add thin red onion rings if using.
03 - Generously drizzle the basil oil across the arranged salad.
04 - Finish with flaky sea salt, freshly ground black pepper, and balsamic glaze if desired.
05 - Present at room temperature to showcase peak flavor and texture.

# Expert Advice:

01 -
  • This basil oil trick makes every slice taste like a garden secret.
  • It brings color and flavor that wakes up the classic Caprese.
02 -
  • If you rush and use chilled mozzarella, it won’t meld with the tomato flavor—let it warm up first.
  • Basil oil tastes best when freshly blended, but keeping it chilled in a sealed jar preserves its punch for a couple of days.
03 -
  • Pat tomato slices dry before layering so the oil clings to their surface instead of running off.
  • Add a tiny splash of cold water to basil oil if it thickens in the refrigerator—it’ll thin out beautifully.
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