Caprese Salad, or Insalata Caprese, is a timeless summer salad that celebrates the simplest, best ingredients: fresh mozzarella, thick slices of ripe tomatoes, fragrant basil, extra-virgin olive oil and a splash of balsamic vinegar. Serve it as an appetizer, a side, or a light meal—it’s effortless and elegant.
Classic Caprese Salad Recipe: Fresh Tomato, Mozzarella & Basil
There are few combinations as satisfying in summer as ripe tomatoes, creamy fresh mozzarella and bright basil. Insalata Caprese originates from the island of Capri off the coast of Naples and is often credited as a simple dish meant to showcase local produce and cheese. The colors—red tomato, white mozzarella and green basil—are even said to echo the Italian flag. Whether you layer the slices on a platter or arrange them in a circle, the result is a fresh, colorful salad that highlights high-quality ingredients.
Why You’ll Love Caprese Salad
- Peak summer flavors. Ripe tomatoes and fresh basil pair perfectly with milky mozzarella for a bright, refreshing bite.
- Quick and easy. With minimal prep—just slicing and arranging—you can serve this salad in minutes.
- Versatile. It works as an elegant starter, a side for grilled mains, or a light lunch with crusty bread.
What You’ll Need
Quality matters with such a simple salad. Use the best tomatoes, fresh mozzarella, and a good extra-virgin olive oil you can find. A syrupy aged balsamic adds depth.
- Tomatoes: Large heirloom or vine-ripened tomatoes are ideal—slice thickly.
- Fresh mozzarella: Buy the freshest you can and plan to serve it the same day for the best texture and flavor.
- Basil leaves: Fresh whole or thinly sliced leaves to lift every bite.
- Extra-virgin olive oil: A clean, fruity oil complements the cheese and tomato.
- Balsamic vinegar: Choose an aged, syrupy balsamic for a sweet-tangy finish.
- Salt and freshly ground black pepper.
How to Make Caprese Salad
Quick method:
- Slice the cheese and tomatoes. Cut the mozzarella and tomatoes into even slices—about 8 slices per large tomato or ball of cheese works well.
- Arrange on a platter. Alternate tomato and mozzarella slices in a single layer or in a stacked pattern, tucking basil leaves between slices.
- Dress simply. Drizzle lightly with extra-virgin olive oil and a small amount of aged balsamic vinegar. Season with salt and freshly ground pepper to taste.
- Serve immediately. Caprese is best when served fresh at room temperature so the flavors and aromas shine.
Tips and Variations
- Choose freshly made mozzarella when possible. Local Italian markets or artisan cheese shops often have the creamiest versions.
- Don’t refrigerate fresh mozzarella before serving; it’s best at room temperature. If you have leftovers, refrigerate them and use the cheese later on pizza or in cooked dishes.
- Use a very sharp knife to slice tomatoes cleanly—this helps maintain the texture and presentation.
- Try roasted peppers as a nontraditional swap or addition for a smoky twist.
- Add pesto or a touch of lemon zest for extra herb flavor without overpowering the classic taste.
What to Serve With Caprese Salad
- Grilled or roasted chicken complements the fresh, bright flavors.
- Fish or salmon pairs nicely—pesto salmon or simply grilled fish are good matches.
- Crusty bread or focaccia soaks up the olive oil and balsamic.
- Light pasta dishes can turn this into part of a larger, balanced meal.
- Grilled vegetables like zucchini, eggplant or peppers make a satisfying vegetarian plate alongside Caprese.
Proper Storage
Caprese salad is best eaten immediately after assembly, but if you have leftovers store them refrigerated for up to 48 hours. Let leftover portions come to room temperature before serving to revive the flavors.
Recipe: Ingredients & Instructions
Ingredients (serves 8)
- 1 large ripe tomato, sliced into 8 slices
- 8 oz fresh mozzarella, sliced into 8 slices
- 5–6 fresh basil leaves, thinly sliced or torn
- 2 tsp extra virgin olive oil
- 1 tsp balsamic vinegar (aged, syrupy if possible)
- Salt and freshly ground black pepper, to taste
Instructions
- Arrange the mozzarella slices on a large platter.
- Top with tomato slices, alternating with basil leaves.
- Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
- Serve at once, at room temperature.
Nutrition (approx. per serving)
Calories: 100 • Protein: 6.5 g • Carbs: 2 g • Fat: 7.5 g • Fiber: 0.5 g
More Tomato Recipe Ideas
- Summer tomato salads and simple vinaigrettes
- Pasta with tomatoes and zucchini for a light main
- Tomato basil soups and baked tomato preparations
- Classic bruschetta with tomato and basil
Photo Credit: Jess Larson