Caprese Salad Bowl - Feliz Tazla

# What You'll Need:

01 - 14 oz ripe tomatoes (heirloom or cherry), sliced or halved

02 - 1 small bunch fresh basil leaves

03 - 8.8 oz fresh mozzarella balls (bocconcini or sliced)

04 - 4 slices rustic bread (ciabatta or sourdough)

05 - 3 tbsp extra-virgin olive oil

06 - 1.5 tbsp balsamic vinegar

07 - Salt and freshly ground black pepper to taste

01 - Toast bread slices until golden and crispy. Cut into bite-sized cubes or tear into rustic chunks.

02 - Arrange 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 olive oil and balsamic vinegar evenly over the salad.

05 - Season with salt and freshly ground black pepper to taste.

06 - Scatter crispy bread pieces on top just before serving to maintain their crunch.

07 - Serve immediately and enjoy.

01 -

It comes together in minutes, making it perfect for those evenings when you want something fresh but didn't plan ahead.
The contrast between creamy mozzarella, juicy tomatoes, and crispy bread creates a texture story that keeps you coming back for more bites.

02 -

Room temperature mozzarella and tomatoes absorb flavors better than cold cheese straight from the fridge, so let them sit out for ten minutes before assembling.
Adding the bread at the very last moment is the secret to keeping it crispy—it's the difference between a delightful salad and one where bread becomes a soggy footnote.

03 -

Buy your tomatoes and mozzarella from places where they're handled with respect—farmer's markets and Italian delis often have better options than supermarkets.
The quality of your olive oil matters here since it's not being cooked, so invest in something you'd actually taste on its own.