Caprese Salad

Made with juicy tomatoes, fresh mozzarella and fragrant basil, this Tomato Mozzarella Salad, AKA Caprese Salad, is the ultimate recipe to make with vine-ripened tomatoes!

Looking for more recipes for summer tomatoes? Check out Cucumber Tomato Salad, Tomato Pizza and Tomato Bruschetta.

How to Make the Best Caprese Salad

While it truly doesn't get much easier than making a caprese salad, there are a few key details that will differentiate this salad from good to great.

• Select the Best Ingredients. A Caprese salad, or tomato mozzarella salad, is obviously made with tomatoes and mozzarella. But the quality of your Caprese Salad all comes down to the quality of the ingredients selected. Use seasonal, vine-ripened tomatoes, fresh mozzarella, and quality olive oil to ensure the best results.
• Season Tomatoes Before Assembling Salad. While seasonal tomatoes are incredibly flavorful on their own, salt and pepper will enhance their natural flavor. I find that it is best to drizzle the tomatoes with olive oil and then season with a generous pinch of salt and pepper to ensure that the tomato flavor is at its best in this salad.
• Layer With Care. Arrange the slices of tomatoes and mozzarella on a serving platter or shallow bowl overlapping slightly and alternating the tomato and mozzarella so that each are evenly distributed throughout the salad. Then either tuck whole leaves of basil in between the layers of mozzarella and tomatoes or sprinkle the ribbons over the salad.
• Drizzle, Don't Pour. You don't want to overdress this tomato mozzarella salad. So instead of generously pouring olive oil over the salad, lightly drizzle the salad with olive oil and balsamic reduction, if using. This will finish the salad with the perfect touch.
• Serve Immediately. It is best to serve this salad immediately or within one hour of preparation. Fresh tomatoes taste best at room temperature, therefore the flavors of a Caprese salad are not the same after refrigeration, and the tomatoes and mozzarella begin to release a lot of liquid.

More Favorite Seasonal Summer Recipes

• Caprese Pasta Salad
• Grilled Peaches
• Corn and Tomato Salad
• Instant Pot Corn on the Cob
• Sauteed Zucchini and Summer Squash
• Homemade Salsa
• BLT Pasta Salad

If you enjoyed this Caprese Salad Recipe, I would love for you to leave a comment and review below.

Caprese Salad

Made with juicy tomatoes, fresh mozzarella, and fragrant basil, this classic Caprese Salad is a 5-minute appetizer perfect for summer.

5 from 6 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 6

Calories: 250kcal

Author: Kristen Chidsey

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Ingredients

• ▢ 4 large vine-ripened or heirloom tomatoes sliced into ¼-inch slices
• ▢ 1 pound fresh mozzarella cheese sliced into ¼-inch slice
• ▢ 15-20 basil leaves sliced into ribbons
• ▢ 3 tablespoons extra virgin olive oil
• ▢ kosher/sea salt and pepper to taste
• ▢ 1 tablespoon balsamic reduction optional

Instructions

• Wash and dry the tomatoes well. Slice the tomatoes into even ¼-inch slices using a serrated knife. Drizzle the tomatoes with ½ tablespoon of olive oil and season with salt and pepper. Flip the tomatoes over and repeat the process so that both sides of the tomatoes are evenly seasoned.
• If needed, slice the mozzarella into ¼-inch slices as well.
• On a large serving platter or shallow bowl, arrange the tomatoes and mozzarella in an alternating pattern, slightly overlapping. Tuck basil leaves in between the slices of tomatoes and cheese.
• Drizzle the salad evenly with 1-2 tablespoons of the remaining olive oil and sprinkle with another small pinch of salt and pepper.
• Drizzle the salad with the balsamic glaze if using.
• Serve immediately or within one hour of preparation. You can leave the salad out at room temperature for up to one hour.

Notes

Tomatoes: Beefsteak, vine-ripened, or heirloom tomatoes are all great for this Tomato and Mozzarella Salad. Just be sure your tomatoes are in season and ripe for the best flavor.

Using Grape or Cherry Tomatoes: Cut the fresh basil leaves into ribbons, cut the tomatoes in half, and then either dice the mozzarella into cubes about the size of the tomatoes OR use tiny fresh mozzarella balls. Toss the tomatoes, salt, pepper, olive oil, mozzarella, and basil together in a mixing bowl and then spread onto a serving platter. Drizzle with the balsamic glaze if using.

Mozzarella: Use fresh mozzarella, not shredded mozzarella or a block of mozzarella. You can find fresh mozzarella in the deli section of most grocery stores. 

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the salad will not be as flavorful. I recommend using it to make paninis or tossing the tomatoes and mozzarella and adding them to cooked pasta with additional olive oil. 

Nutrition

Calories: 250kcal | Carbohydrates: 9g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 364mg | Potassium: 446mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1840IU | Vitamin C: 23.4mg | Calcium: 305mg | Iron: 0.8mg

Course Appetizer, Salad

Cuisine Italian

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