Posted by Fezziwig's Marketplace on Sep 4th 2026
Caprese Salad with Basil Olive Oil and Four Leaf Balsamic
Vegetarian
Caprese salad only has a few ingredients, which means each one has to earn its place. Fezziwig's Basil Olive Oil doubles up on the fresh basil, and Four Leaf Balsamic adds the tang that ties tomato and mozzarella together.
Ingredients
- 3 large heirloom tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
- 3 tablespoons Fezziwig's Basil Olive Oil
- 2 tablespoons Fezziwig's Four Leaf Balsamic Vinegar
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper
Instructions
- Arrange alternating slices of tomato and mozzarella on a serving platter.
- Tuck fresh basil leaves between the slices.
- Drizzle evenly with Basil Olive Oil and Four Leaf Balsamic Vinegar.
- Sprinkle with flaky sea salt and black pepper.
- Serve immediately at room temperature.
Frequently Asked Questions
What is the traditional ratio of olive oil to balsamic in a caprese salad?
Most classic recipes use about a 3-to-2 ratio of olive oil to balsamic vinegar, which lets the oil's flavor lead while the balsamic adds brightness without overwhelming the tomatoes and mozzarella.
Can caprese salad be made ahead of time?
Slice the tomatoes and mozzarella and arrange them up to a few hours ahead, covered and refrigerated, but wait to add the basil, oil, balsamic, and salt until just before serving.
Can this salad be made ahead for a dinner party without the tomatoes getting watery?
Assemble everything except the salt up to a few hours ahead, and hold the salt until right before serving. Salt draws moisture out of tomatoes over time, so adding it early is what causes a watery plate.
From Fezziwig's Marketplace: a woman-owned gourmet shop in downtown O'Fallon, Illinois, in business for 18 years, offering loose-leaf teas, olive oils, and balsamic vinegars. See our full recipe collection.