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Caprese Salad

SaladsAppetizersItalianSummer

By Kristen Chidsey

5 from 7 votes

Updated Jul 12, 2024

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With creamy mozzarella, juicy seasonal tomatoes, and fragrant  basil leaves, this classic Caprese Salad is simplicity at its finest.

Looking for more recipes for summer tomatoes? Don't miss Cucumber Tomato Salad, Tomato Pizza, Blender Salsa, and Tomato Bruschetta.

This Caprese Salad Proves Simple is Best

A ripe, juicy summer tomato is delicious in its own right. Pair those fresh tomatoes with creamy mozzarella, vibrant basil, and rich olive oil and you have a masterpiece!

And that is exactly what a Caprese Salad is-a masterpiece.

Made in just 5 minutes with a handful of ingredients, this classic Italian recipe is the ultimate summer salad.

Happy Cooking! xo Kristen

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, so it is best to choose your ingredients with care!

• Tomatoes: Use seasonal, vine-ripened tomatoes or heirloom tomatoes.
• Mozzarella: Opt for fresh mozzarella sold sliced or in liquid, rather than using a block of part-skim mozzarella cheese.
• Olive Oil: It is crucial to select a good-quality extra virgin olive oil and to stay away from olive oil blends or refined olive oil. Look for extra virgin olive oil labeled cold press and/or first press, like Colavita, California Olive Ranch, Pompepian, or La Tourangelle.
• Basil: Look for vibrant green fresh basil leaves.

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.

1. Slice and Season Tomatoes. Slice the tomatoes into ½-inch thick slices. Drizzle the slices of tomatoes with olive oil and then season with a generous pinch of salt and pepper.
2. Layer With Care. Using a serving platter or shallow dish, arrange the seasoned tomato slices with ½-inch thick slices of mozzarella cheese in an alternating pattern, overlapping slightly. Then either tuck whole leaves of basil in between the layers of mozzarella and tomatoes or sprinkle the ribbons over the salad.
3. Drizzle, Don't Pour. Instead of generously pouring olive oil over the salad, use a light hand to drizzle the salad with olive oil and balsamic reduction, if using. This will finish the salad with the perfect touch.
4. 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.

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5 from 7 votes

Caprese Salad

By: Kristen Chidsey

Servings: 6

Prep: 5 minutes mins

Total: 5 minutes mins

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

Ingredients 

0.5x1x2x3x

• ▢ 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

US Customary - Metric

Instructions 

• Wash and dry 4 large vine-ripened or heirloom tomatoes. 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 1 pound fresh mozzarella cheese 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: 250kcalCarbohydrates: 9gProtein: 14gFat: 18gSaturated Fat: 8gCholesterol: 45mgSodium: 364mgPotassium: 446mgFiber: 2gSugar: 5gVitamin A: 1840IUVitamin C: 23.4mgCalcium: 305mgIron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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