Caprese salad is a classic Italian dish made with layers of juicy tomatoes and creamy mozzarella cheese which is then topped off with fresh basil and a drizzle of olive oil. This vibrant Italian salad is quick to prepare and full of Mediterranean flavors making it perfect as a starter, side dish or light lunch.
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Caprese salad or insalata Caprese originates from the Italian island of Capri and so is named after it. With its red tomatoes, white mozzarella and green basil it beautifully represents the colors of the Italian flag.
But what really makes an Italian Caprese salad stand out is the use of fresh produce. This tomato mozzarella salad is a simple recipe, but when it’s made with the best quality ingredients it will take you straight to the island of Capri, overlooking the Mediterranean sea while bringing a little taste of Italy into your kitchen.
Caprese salad ingredients
- Tomatoes: Choose ripe, juicy tomatoes with lots of flavor. The best ones are seasonal summer tomatoes which are naturally sweeter and more flavorful. Feel free to mix up different varieties, colors and sizes to make the dish even more colorful and fun to serve.
- Mozzarella: You’ll need fresh mozzarella cheese, either a large ball or smaller bocconcini (or small mozzarella balls). If you can find Mozzarella di Bufala (made from buffalo milk), definitely go for it. It has a richer and creamier texture.
- Basil: Fresh basil is a must when making Italian Caprese salad. The smaller basil leaves have more flavor than the larger ones, so use those if you can. Skip dried basil as a substitute as it does not have the same fresh taste.
- Olive oil: Use a good quality extra virgin olive oil with rich fruity notes.
- Balsamic vinegar: A light drizzle of balsamic vinegar or even better, balsamic reduction (or balsamic glaze) adds a sweet tang and an extra depth of flavor to the salad.
- Seasoning: Season with flaky sea salt, such as Maldon salt for texture and a clean taste. Freshly ground black pepper is optional to add.
How to make Caprese Salad
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
Making a Caprese salad is quick and easy, and there are various ways to prepare and present this classic tomato mozzarella dish. But first, drain the mozzarella from the water or brine it comes in and gently pat it dry with a paper towel to remove excess moisture.
For this recipe, I start by slicing both the tomatoes and mozzarella cheese into even slices, about 1/4 inch (or 0.5 cm) thick. On a serving plate, layer the tomato and mozzarella slices by alternating them and slightly overlapping. Divide the fresh basil leaves over the salad or tuck them between the layers.
Drizzle with olive oil and balsamic glaze, then finish off with a sprinkle of flaky sea salt.
Another way to present the tomato mozzarella Caprese is to by laying the tomato slices first on the serving plate then placing the sliced mozzarella on top. Then finish off with basil leaves, olive oil and salt.
But a more beautiful and elegant way to present this salad is a stacked Caprese. Pile the sliced tomato and mozzarella vertically in layers, first tomato, then mozzarella and basil, to create Caprese towers.
How to serve
Caprese salad is best served freshly made. You can prepare it up to 1 day in advance, but without the oil, vinegar and basil leaves until just before serving. Cover the plate and place in the fridge for up to 24 hours. A fully assembled plate, including dressing and basil leaves can be stored in the fridge when covered for up to 2 hours.
This salad is traditionally served as a starter, either on a large serving platter to share or on individual plates. But this Italian recipe works perfectly to serve as a side dish or as a refreshing summer lunch.
Caprese salad variations
- Persimmon Caprese salad – with sliced persimmon fruit added to the tomato and mozzarella.
- Burrata Caprese salad – with creamy Burrata cheese instead of mozzarella.
- Strawberry Burrata Caprese salad – an original twist when strawberries are in season.
Caprese Salad – Italian Tomato Mozzarella Salad
Ingredients
- 3-4 medium tomatoes
- 8 ounces (225 grams) fresh mozzarella
- handful fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic reduction
- flaky sea salt to taste
- freshly ground black pepper to taste
Instructions
- Drain the mozzarella cheese from the brine, then cut into thick slices (¼ inch or 0.5 cm). Cut the tomato into similar thickness slices.
- Arrange the sliced tomato and mozzarella on a plate. First add a slice of tomato and alternate with a slice of mozzarella until all the tomato and mozzarella slices are finished.
- Divide the fresh basil over the plate.
- Drizzle with olive oil and balsamic reduction and season with flaky sea salt and freshly ground pepper to taste.
Notes
- Balsamic reduction: Make your own balsamic reduction or glaze with this recipe or use store bought.
- Balsamic vinegar: Instead of balsamic reduction, use balsamic vinegar to taste.
- Make ahead: You can make this Italian salad in advance. Prepare the plate, without the oil, vinegar and basil and cover with plastic foil and refrigerate until ready to serve, up to 24 hours in advance. Or finish the dish complete with oil, vinegar and basil, cover and leave in the fridge for up to 2 hours.
Did you make this recipe? I’d love to hear how it turned out! Leave a comment with rating below and share a picture with the hashtag #thetastychilli and tag me on Instagram, Facebook or Twitter.
