Caprese Salad Bowl Mozzarella Tomatoes (Printable)

Creamy mozzarella and ripe tomatoes with fresh basil, tangy balsamic, and crispy bread chunks create this vibrant Italian bowl.

# 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 Cook:

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.

# Expert Advice:

01 -
  • It comes together in minutes, which means you can stop stressing about dinner and actually enjoy the evening.
  • The warm bread against cold creamy cheese and bright tomatoes creates this perfect textural balance that keeps you coming back for another bite.
  • It tastes like you put thought and care into it, even though you barely lifted a finger.
02 -
  • The mozzarella will taste one-dimensional if it comes straight from the refrigerator, so let it sit on the counter for fifteen minutes before you assemble anything.
  • Resist the urge to make this more than an hour ahead of serving, because the tomato juice will eventually soften the bread even if you add it last.
03 -
  • Slice your tomatoes or halve them depending on their size and how you want the bowl to look and feel in your mouth, since the texture of each bite changes based on this choice.
  • Make a habit of smelling your basil before you use it, because old basil smells faintly musty and will sabotage the whole dish faster than anything else.
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