Name: Caprese Salad Recipe: Fresh, Simple
Prep time: 10 min
Total time: 10 min
Ingredients: 4 large ripe tomatoes; 1 lb fresh mozzarella; Fresh basil leaves; Extra-virgin olive oil; Balsamic vinegar or glaze; Flaky sea salt; Black pepper

Introduction

Table of Contents

Caprese Salad is pure Italian elegance: juicy ripe tomatoes, creamy fresh mozzarella, fragrant basil, and a drizzle of good olive oil and balsamic that tastes like summer on a plate. 10 minutes, no cooking—this is the salad that lets peak-season ingredients shine. Presented on a white ceramic platter with alternating slices and a sprinkle of flaky salt, optionally garnished with basil leaves, this Caprese Salad offers vibrant colors and pure freshness that make any meal feel special.

Ingredients

For the Caprese Salad (serves 4–6 as a side): • 4 large ripe tomatoes (heirloom or beefsteak for best flavor)
• 1 lb fresh mozzarella (buffalo or fior di latte), sliced ¼-inch thick
• 1 large bunch fresh basil leaves
• Extra-virgin olive oil (good quality)
• Balsamic vinegar or glaze
• Flaky sea salt (Maldon or fleur de sel)
• Freshly ground black pepper

For Serving: • Crusty bread or balsamic reduction

Step-by-Step Process

Slice the tomatoes
Wash tomatoes. Slice into ¼-inch thick rounds (use a serrated knife for clean cuts).
Slice the mozzarella
Slice fresh mozzarella into ¼-inch rounds (same thickness as tomatoes).
Pick basil
Wash and dry basil leaves. Pick whole leaves (no stems).
Arrange
On a large platter, arrange tomato and mozzarella slices in an overlapping pattern or in a circle.
Add basil
Tuck whole basil leaves between slices (or tear larger leaves).
Drizzle
Generously drizzle with olive oil. Add balsamic vinegar or glaze in thin streams.
Season
Sprinkle flaky salt and fresh pepper over everything.
Serve
Room temperature is best—flavors bloom.

Tips for Perfect Caprese Salad

• Ripe summer tomatoes—flavor is everything
• Fresh mozzarella in brine—pre-sliced lacks creaminess
• Good olive oil—tasting it raw, quality matters
• Flaky salt—regular table salt doesn’t give texture
• Serve at room temp—cold dulls flavors
• Don’t assemble too early—tomatoes release water

Variations and Customization

• Caprese Skewers: thread cherry tomatoes, mini mozzarella, basil on skewers
• Pesto Caprese: drizzle pesto instead of oil
• Burrata Caprese: use burrata center + sliced tomatoes
• Peach Caprese: replace half the tomatoes with ripe peaches
• Grilled: Lightly grill tomato slices
• Avocado Caprese: add sliced avocado

Storage and Serving Tips

• Best fresh—within 1 hour of assembly
• Tomatoes keep 2–3 days at room temp (fridge dulls flavor)
• Don’t refrigerate assembled salad—tomatoes get mealy
• Quick refresh: add fresh basil + oil drizzle
• Serve with crusty bread to soak up juices
• Perfect with grilled meats or pasta

Nutritional Information

Based on 6 servings:
• Calories: 280 kcal
• Protein: 16g
• Total Fat: 22g (Saturated 10g)
• Carbohydrates: 8g (Fiber 2g)

FAQ

1. Best tomatoes for Caprese?
Ripe heirloom or beefsteak—juicy and flavorful.

2. Fresh vs supermarket mozzarella?
Fresh in brine—supermarket blocks are rubbery.

3. Balsamic glaze or vinegar?
Glaze = thicker, sweeter. Vinegar = brighter.

4. Make-ahead?
Slice the tomatoes/mozzarella up to 4 hours ahead; assemble just before serving.

5. Vegan version?
Use vegan mozzarella or avocado instead.

Conclusion

This Caprese Salad is pure Italian simplicity—fresh tomatoes, creamy mozzarella, fragrant basil, and good oil that tastes like summer no matter the season. One bite and suddenly dinner feels elegant, picnics feel gourmet, and everyone’s asking, “How is something so simple this good?” Keep ripe tomatoes and fresh mozzarella stocked, and you’re always 10 minutes away from the salad that makes ordinary meals feel quietly extraordinary.