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Gordon Ramsay Caprese Salad

Gordon Ramsay Caprese Salad - recipe card
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A vibrant take on the classic Italian caprese, this salad layers ripe heirloom tomatoes with creamy fresh mozzarella, fragrant basil, and a peppery olive oil dressing. The key is using the best seasonal tomatoes and a high-quality extra-virgin olive oil to let each ingredient shine. Finished with flaky sea salt and a drizzle of balsamic glaze, it is a refreshing starter or light lunch.

Ingredients

Scale
  • 1 1/2 pounds ripe heirloom tomatoes (about 3 large), sliced 1/4-inch thick
  • 8 ounces fresh mozzarella (bocconcini or a large ball), sliced 1/4-inch thick
  • 1 cup fresh basil leaves, torn if large
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon balsamic glaze, for drizzling
  • 1/2 teaspoon flaky sea salt (such as Maldon), plus more to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon red pepper flakes (optional, for heat)

Instructions

  1. Select a large oval or round platter with a slight rim to catch the juices. Arrange the tomato slices and mozzarella slices alternately, overlapping them slightly in a single layer or in a concentric pattern, starting from the outside and working inward.
  2. Tuck the torn basil leaves between the tomato and mozzarella slices, reserving a few small leaves for garnish. This allows the basil to perfume the salad without wilting.
  3. Drizzle the extra-virgin olive oil evenly over the entire salad. Use a spoon to distribute it if needed, ensuring each slice gets a light coating.
  4. Drizzle the balsamic glaze in a zigzag pattern over the top. If your glaze is too thick, warm it slightly in a small pan over low heat or microwave for 5 seconds to loosen it.
  5. Sprinkle the flaky sea salt and freshly cracked black pepper evenly over the salad. Add the red pepper flakes if using, adjusting to your spice preference.
  6. Let the salad rest at room temperature for 5 minutes before serving. This allows the salt to draw out the tomato juices and meld with the olive oil, creating a light dressing.
  7. Garnish with the reserved basil leaves and serve immediately. The caprese is best enjoyed fresh; do not refrigerate before serving, as cold dulls the flavors.

Notes

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The tomatoes will release more liquid, so drain excess before serving. To revive, bring to room temperature and add a fresh drizzle of olive oil and a pinch of salt. Do not freeze. For a twist, add grilled peach slices or avocado.

Nutrition

Keywords: caprese salad, Gordon Ramsay caprese, tomato mozzarella salad, fresh mozzarella, heirloom tomatoes, basil salad, no-cook appetizer, Italian starter, balsamic glaze, summer salad

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-caprese-salad-and-review/