Caprese Salad

This caprese salad is the one I make when the tomatoes at the farmers market are actually worth bragging about, since a mediocre tomato has nowhere to hide in a recipe this simple. Ripe tomatoes, fresh mozzarella and basil get layered together, then finished with good olive oil and a drizzle of balsamic glaze. No lettuce, no cooking, ready in about 10 minutes. If you want another no-cook salad built the same way, our Greek salad follows the same idea with different ingredients.

Why this caprese salad works

This salad has exactly four real ingredients, so it depends entirely on the quality of the tomatoes, mozzarella and olive oil you use. There is no dressing trick that fixes a bland winter tomato.

Fresh mozzarella and basil are what separate a real caprese from a plate of sliced tomatoes with cheese on top. Skipping either one changes what the dish actually is.

It comes together in about 10 minutes with zero cooking, which makes it one of the fastest sides on the site to put on the table when it is too hot to turn on the stove.

Ingredient notes and substitutions

Tomatoes: use the ripest, most flavorful tomatoes you can find, sliced into rounds about as thick as the mozzarella. This is not the place for tomatoes out of a plastic clamshell.

Fresh mozzarella: look for mozzarella packed in water or brine, sometimes labeled fior di latte or buffalo mozzarella. Low-moisture block mozzarella meant for melting is dry and rubbery here. Mozzarella di Bufala Campana is a protected designation of origin made from water buffalo milk in southern Italy, while fior di latte is the cow’s milk version, and either one works well in this salad.

Fresh basil: dried basil does not work as a substitute in this recipe, the whole point is the fresh, slightly peppery flavor and the way the leaves wilt just slightly under the warm olive oil.

Balsamic glaze: a thick, syrupy balsamic reduction, sold pre-made near the vinegar at most grocery stores. Regular balsamic vinegar works too, it will just be thinner and less sweet.

Olive oil: since it is barely cooked, use the best extra virgin olive oil you have on hand, it is doing a lot of the flavor work here.

Best tomatoes for caprese salad

Heirloom tomatoes are the classic choice for caprese salad because of their deep flavor and the way their different colors look sliced next to the white mozzarella, but they are not the only option.

Vine-ripened or beefsteak tomatoes work well too, as long as they are genuinely ripe and in season. A firm, pale winter tomato will taste watery no matter how good the rest of the ingredients are.

Avoid tomatoes straight out of the refrigerator. Cold temperatures dull tomato flavor, so let them sit at room temperature for at least 30 minutes before slicing if they have been chilled.

Classic caprese salad recipe

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Classic Caprese Salad

Recipe by Hind

0.0 from 0 votes

Servings

6

servings

Prep time

10

minutes

Total time

10

minutes

A classic caprese salad recipe with ripe tomatoes, fresh mozzarella and basil, drizzled with olive oil and balsamic glaze. Ready in about 10 minutes, no cooking required.

Ingredients

• 4 large ripe tomatoes, sliced into rounds

• 16 ounces fresh mozzarella, sliced into rounds

• 1 cup fresh basil leaves

• 1/4 cup extra virgin olive oil

• 2 tablespoons balsamic glaze

• 1/2 teaspoon flaky sea salt

• 1/4 teaspoon black pepper

Directions

• Slice: slice the tomatoes and mozzarella into rounds of similar thickness.
• Arrange: alternate tomato and mozzarella slices on a platter, tucking basil leaves between them.
• Season: drizzle with olive oil and balsamic glaze, then sprinkle with flaky salt and pepper.
• Serve: serve right away at room temperature for the best flavor.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. Use the ripest tomatoes and the freshest mozzarella you can find for the best flavor.

Tips for the best caprese salad

Let the tomatoes and mozzarella sit at room temperature for about 30 minutes before assembling. Cold cheese and cold tomatoes taste noticeably flatter than the same ingredients at room temperature.

The first time I made this I sliced the tomatoes ahead and left them stacked in the fridge, and by the time I assembled the salad they had released so much liquid that the platter was swimming. Now I slice everything right before serving.

Slice the tomatoes and mozzarella to roughly the same thickness so each bite has a similar ratio of both. About a quarter inch works well for most tomatoes.

Salt the tomato slices lightly a few minutes before serving, not right after slicing, so they release less liquid onto the platter.

Ways to vary this caprese salad

Caprese salad with bocconcini: swap the sliced mozzarella for bite-size bocconcini balls and halved cherry tomatoes, then toss everything together instead of layering it. This version is easier to serve at a party since it does not need to be sliced at the table.

Balsamic reduction from scratch: simmer a cup of balsamic vinegar in a small saucepan until it reduces by about half and coats the back of a spoon, instead of buying a pre-made glaze.

Caprese skewers: thread cherry tomatoes, bocconcini and basil leaves onto small skewers for an easy party appetizer version of the same flavors.

Add avocado: a few slices of avocado tucked between the tomato and mozzarella add creaminess and turn this into more of a light lunch.

What to eat with caprese salad

Crusty bread is the classic pairing here, since it is perfect for soaking up the olive oil and balsamic left on the platter.

This salad also works well alongside a simple pasta or as a starter before a main like our chicken cutlet recipe, since the acidity and freshness balance out a richer main course.

For a light summer dinner, serve it with grilled chicken or fish and a piece of crusty bread on the side. On a bigger summer table it also earns its place next to richer, creamier sides like our classic potato salad, since it brings acidity where the others bring weight.

Storage and make-ahead

Caprese salad is really best eaten the day it is made. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the tomatoes will release more liquid as they sit.

To prep ahead, slice the tomatoes and mozzarella and store them separately, wrapped, in the refrigerator, then assemble and season the salad right before serving.

Nutrition estimate

These numbers are an estimate only, based on the ingredients in this recipe, not lab tested or calculated automatically. Actual values will vary depending on the exact brands and quantities you use. Per serving (based on 6 servings): approximately 220 to 260 calories, 10 to 12g protein, 4 to 6g carbohydrates, 18 to 22g fat, and 320 to 380mg sodium.

Frequently asked questions