Caprese Salad Bowl (Print View)

Creamy mozzarella meets ripe tomatoes and fresh basil in this vibrant Italian bowl finished with balsamic and crispy bread.

# What You'll Need:

→ Vegetables & Herbs

01 - 14 oz ripe heirloom or cherry tomatoes, 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 ciabatta or sourdough bread

→ 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 Prepare:

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 make it on nights when cooking feels overwhelming but eating well doesn't.
  • The combination of warm crispy bread and cool fresh ingredients creates this textural contrast that keeps you reaching for another bite.
  • It celebrates what's already delicious instead of hiding flavors under heavy sauces, so it tastes like the ingredients themselves.
02 -
  • If you dress the salad more than 5 minutes before eating, the bread goes soft and the tomatoes start weeping juice everywhere—the window of perfection is short, so time it right.
  • Room temperature is your friend here; pulling mozzarella straight from the fridge makes it dense and less creamy, so let it sit out for 15 minutes before assembling.
03 -
  • Rub the warm toasted bread with a cut garlic clove before cubing it for an herbal depth that feels like you spent hours on this.
  • Taste your salt—kosher salt tastes less sharp than table salt, so adjust quantities if you're switching between them.
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