I love how this Caprese Salad turns simple tomatoes, mozzarella, and basil into a fresh, colorful dish that always steals the spotlight. One bite and it’s clear why this classic never goes out of style.
I’m obsessed with Caprese Salad because it tastes like summer decided to stop showing off and just be honest. Ripe tomatoes bring that juicy, sweet-tart bite I crave, and fresh mozzarella keeps everything cool, creamy, and a little indulgent without trying too hard.
And yes, I will absolutely eat it straight from the platter before dinner even starts. It’s simple, but not boring.
Clean, bold, fresh. The kind of side I keep “just tasting” until half of it is gone.
I love how every bite feels bright and satisfying, like the salad knew exactly what it was doing all along.
Ingredients
- Ripe tomatoes bring juicy sweetness, and honestly, they’re the whole summer mood here.
- Fresh mozzarella adds creamy protein, soft texture, and that mellow bite you’ll keep chasing.
- Basil keeps things fresh and peppery, like the salad just woke up happy.
- Extra virgin olive oil makes everything glossy, rich, and a little more satisfying.
- Balsamic glaze adds sweet tang, so the creamy and juicy parts don’t feel flat.
- Kosher salt wakes up the tomatoes and makes the cheese taste way better.
- Fresh black pepper adds a tiny kick without bossing the whole plate around.
- Plus, this is pretty wholesome without feeling like “diet food,” which I love.
- Basically, every bite is juicy, creamy, herby, and super easy to like.
Ingredient Quantities
- 2 large ripe tomatoes (about 1 lb or 450 g), sliced
- 8 ounces (225 g) fresh mozzarella, sliced
- 1/2 cup fresh basil leaves (loosely packed, about 15 g)
- 2 tablespoons extra virgin olive oil
- 1 to 2 tablespoons balsamic glaze or 1 tablespoon balsamic vinegar
- Kosher salt to taste
- Freshly ground black pepper to taste
How to Make this
1. Wash tomatoes and basil, then pat dry.
2. Slice tomatoes about 1/4 inch thick.
3. Slice fresh mozzarella to similar thickness.
4. On a platter, arrange tomato and mozzarella slices in an alternating overlapping pattern.
5. Tuck whole or torn basil leaves between slices and scatter remaining leaves on top.
6. Drizzle 2 tablespoons extra virgin olive oil evenly over the arranged salad.
7. Drizzle 1 to 2 tablespoons balsamic glaze, or if using balsamic vinegar, use 1 tablespoon and drizzle more sparingly.
8. Season with kosher salt and freshly ground black pepper to taste.
9. Let the salad rest at room temperature for 5 to 10 minutes to allow flavors to meld.
10. Serve immediately as an appetizer or side dish.
Equipment Needed
1. Cutting board
2. Chef knife (for slicing tomatoes and mozzarella)
3. Paring knife or small knife (optional for trimming)
4. Large serving platter or plate
5. Measuring spoons (for olive oil and balsamic)
6. Small bowl or jug (to mix or hold oil and glaze)
7. Tongs or serving spoon (to arrange and serve)
8. Paper towels or clean kitchen towel (to pat dry produce)
9. Salt cellar or shaker and pepper grinder
FAQ
Caprese Salad Recipe Substitutions and Variations
- Tomatoes: cherry or grape tomatoes, halved, for a sweeter, bite size option; or a mix of small heirloom tomatoes for more color and flavor variation.
- Fresh mozzarella: burrata for an extra creamy center, or firm fresh goat cheese for tang and texture if you prefer a crumbable cheese.
- Fresh basil: peppery arugula for a sharper green note, or fresh mint for a bright, aromatic twist.
- Balsamic glaze or vinegar: regular balsamic vinegar sweetened with a little honey or maple syrup, or aged red wine vinegar with a touch of sugar for similar sweet-tangy balance.
Pro Tips
1. Choose tomatoes that are fragrant when you sniff them at the stem end; scent is a better ripeness clue than color alone. If they are slightly underripe, let them sit at room temperature a few hours to sweeten up.
2. Pat the mozzarella dry with paper towels before slicing to avoid a watery salad. A little pressing removes excess moisture and helps the oil and balsamic cling.
3. Warm the ingredients to room temperature for at least 10 minutes before dressing. Cold cheese and tomatoes mute flavors, while room temperature brings out sweetness and aroma.
4. Scatter a few tiny basil chiffonade pieces over the top in addition to whole leaves. The small ribbons release more basil aroma without overpowering the presentation.
5. Finish with salt on the tomato surfaces just before serving so it draws out flavor but does not make the salad soggy. If using balsamic vinegar instead of glaze, drizzle sparingly and taste as you go.
Caprese Salad Recipe
I love how this Caprese Salad turns simple tomatoes, mozzarella, and basil into a fresh, colorful dish that always steals the spotlight. One bite and it’s clear why this classic never goes out of style.
2
servings
499
kcal
Equipment: 1. Cutting board
2. Chef knife (for slicing tomatoes and mozzarella)
3. Paring knife or small knife (optional for trimming)
4. Large serving platter or plate
5. Measuring spoons (for olive oil and balsamic)
6. Small bowl or jug (to mix or hold oil and glaze)
7. Tongs or serving spoon (to arrange and serve)
8. Paper towels or clean kitchen towel (to pat dry produce)
9. Salt cellar or shaker and pepper grinder
Ingredients
-
2 large ripe tomatoes (about 1 lb or 450 g), sliced
-
8 ounces (225 g) fresh mozzarella, sliced
-
1/2 cup fresh basil leaves (loosely packed, about 15 g)
-
2 tablespoons extra virgin olive oil
-
1 to 2 tablespoons balsamic glaze or 1 tablespoon balsamic vinegar
-
Kosher salt to taste
-
Freshly ground black pepper to taste
Directions
- Wash tomatoes and basil, then pat dry.
- Slice tomatoes about 1/4 inch thick.
- Slice fresh mozzarella to similar thickness.
- On a platter, arrange tomato and mozzarella slices in an alternating overlapping pattern.
- Tuck whole or torn basil leaves between slices and scatter remaining leaves on top.
- Drizzle 2 tablespoons extra virgin olive oil evenly over the arranged salad.
- Drizzle 1 to 2 tablespoons balsamic glaze, or if using balsamic vinegar, use 1 tablespoon and drizzle more sparingly.
- Season with kosher salt and freshly ground black pepper to taste.
- Let the salad rest at room temperature for 5 to 10 minutes to allow flavors to meld.
- Serve immediately as an appetizer or side dish.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 368g
- Total number of serves: 2
- Calories: 499kcal
- Fat: 34.6g
- Saturated Fat: 13.5g
- Trans Fat: 0.05g
- Polyunsaturated: 2.19g
- Monounsaturated: 21.2g
- Cholesterol: 78.8mg
- Sodium: 356mg
- Potassium: 713mg
- Carbohydrates: 13g
- Fiber: 3.15g
- Sugar: 7.6g
- Protein: 27.2g
- Vitamin A: 2528IU
- Vitamin C: 32.2mg
- Calcium: 616mg
- Iron: 1.37mg
