Caprese Salad

There’s something so satisfying about a dish that’s simple but still feels special, and that’s exactly what Caprese salad is to me. I remember the first time I tried it at a tiny café while traveling. It was like summer on a plate! Ever since, I’ve made Caprese salad one of my go-to recipes whenever I want something quick, healthy, and a little fancy.

What I love about this salad is how easy it is to put together. Seriously, it takes less than 10 minutes. There’s no cooking involved, and you don’t need a long list of ingredients.

It’s perfect for those hot days when you don’t want to turn on the stove, or when you’re hosting friends and need a quick appetizer that looks impressive. Even picky eaters tend to love it, especially if you use fresh, ripe tomatoes and creamy mozzarella.

I like to serve it with crusty bread or as a side to grilled chicken or pasta. But honestly, sometimes I just eat a big plate of it for lunch on its own. It’s that good.

If you haven’t tried making Caprese salad at home yet, this is your sign — it might just become one of your favorite easy meals too.

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What is Caprese Salad?

Caprese salad is a classic Italian dish made with a few fresh ingredients: tomatoes, mozzarella cheese, fresh basil leaves, olive oil, and a little salt and pepper. It’s usually served as an appetizer, but it can also be a light lunch or side dish. The name “Caprese” comes from the island of Capri in Italy, where the salad is believed to have originated.

The beauty of Caprese salad is in its simplicity. There’s no cooking involved — just slice, layer, and drizzle. It’s a celebration of fresh ingredients, especially when tomatoes are in season. The red, white, and green colors of the salad even match the Italian flag, which makes it feel extra authentic!

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Why You’ll Love It

• It’s quick and easy. You can make this salad in under 10 minutes with no cooking at all.
• It’s super fresh. Every bite is full of juicy tomatoes, creamy mozzarella, and fragrant basil.
• It looks beautiful. The colorful layers make it a stunning dish to serve to guests.
• It’s healthy. With fresh veggies, protein-packed cheese, and heart-healthy olive oil, it’s a feel-good meal.
• It’s versatile. Eat it as a side, a light lunch, or even as a topping on toast or inside a sandwich.

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Ingredient List

• 4 large ripe tomatoes (Roma or heirloom work great)
• 8 oz fresh mozzarella cheese (preferably mozzarella balls or logs)
• A handful of fresh basil leaves
• 2 tablespoons extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1–2 teaspoons balsamic glaze for drizzling

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Ingredient Notes

• Tomatoes: I like using heirloom or vine-ripened tomatoes — they’re juicy and full of flavor.
• Mozzarella: Go for fresh mozzarella, not the shredded kind. I usually use mozzarella balls (also called bocconcini) or slice a fresh log.
• Basil: Fresh basil is a must — don’t use dried! The fresh leaves add a burst of flavor.
• Olive Oil: I always use extra virgin olive oil for its rich taste. Drizzle generously!
• Balsamic Glaze: Totally optional, but it adds a sweet-tangy punch that takes the salad up a notch.

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Kitchen Tools Needed

• Sharp knife: For slicing the tomatoes and mozzarella cleanly.
• Cutting board: A must-have for prepping your ingredients.
• Serving plate or platter: This salad looks best when it’s layered out flat. A wide, white plate really makes the colors pop!
• Small spoon or drizzle bottle (optional): For adding olive oil and balsamic glaze evenly without overdoing it.
• Paper towels (optional): I sometimes pat the mozzarella dry before layering — it keeps the salad from getting too watery.

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Instructions

Step 1: Prep the Tomatoes

• Rinse your tomatoes under cool water and pat them dry with a clean towel.
• Use a sharp knife to slice them into ¼-inch thick rounds. Try to keep the slices even so that everything layers nicely.
• Set them aside on a plate for easy access.

Pro Tip: If your tomatoes are extra juicy, lay the slices on a paper towel for a few minutes to soak up some of the moisture. This keeps your salad from getting soggy.

Step 2: Slice the Mozzarella

• If you’re using a mozzarella log, slice it into ¼-inch thick rounds to match the size of your tomato slices.
• If you’re using mozzarella balls (bocconcini), slice them in half or leave them whole if they’re small.
• Set aside in a small bowl or on a plate.

Pro Tip: Fresh mozzarella can be a bit slippery — use a sharp knife and go slowly to avoid tearing the cheese.

Step 3: Rinse and Pick the Basil

• Gently rinse the basil leaves and pat them dry with a paper towel.
• Pick the prettiest, whole leaves for layering. Tear a few smaller ones if you like a more rustic look.

Step 4: Layer the Salad

• On a large serving plate, start with a slice of tomato, then place a slice of mozzarella slightly overlapping it.
• Tuck a basil leaf between each layer, either on top or in between the tomato and cheese.
• Continue layering in a circle or straight line, depending on your plate shape and presentation style.

Pro Tip: If you’re serving this to guests, layer the salad in a circle on a round plate for that “wow” factor.

Step 5: Drizzle and Season

• Drizzle the olive oil evenly over the entire salad. You can use a spoon or a small pour bottle to control the amount.
• Sprinkle salt and freshly ground black pepper to taste.
• If you’re using balsamic glaze, drizzle it lightly over the top at this stage.

Pro Tip: Go easy on the salt at first — fresh mozzarella already has a mild saltiness, so taste before adding more.

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Tips and Tricks for Success

• Use room temperature ingredients. Let your tomatoes and mozzarella sit out for a bit before assembling. This brings out more flavor.
• Slice evenly. Try to cut the tomatoes and mozzarella the same thickness for a neat, even look and balanced bites.
• Don’t drown it in oil. A light drizzle of olive oil is enough — you want to enhance the flavor, not cover it.
• Serve fresh. Caprese salad is best eaten right after you make it. The texture and flavor are top-notch when it’s freshly assembled.
• Choose ripe tomatoes. The juicier and more flavorful the tomatoes, the better the entire salad tastes.

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Ingredient Substitutions and Variations

• Tomatoes: No fresh tomatoes? Try cherry tomatoes, cut in half for a bite-sized version.
• Mozzarella: Swap with burrata for an ultra-creamy twist or use vegan mozzarella for a dairy-free option.
• Basil: Out of basil? Try arugula for a peppery bite (not traditional, but still tasty).
• Olive Oil: No extra virgin olive oil? Use any mild olive oil, but avoid strong flavors that overpower the salad.
• Balsamic Glaze: Add a drizzle for sweetness or skip it for the classic version. You can also use a splash of regular balsamic vinegar if that’s what you have.
• Add-ons: Try adding avocado slices, a sprinkle of chili flakes, or toasted pine nuts for extra flavor and texture.

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Serving Suggestions

• As a light lunch: I love piling a generous portion of Caprese salad onto a plate with some crusty bread on the side — it’s fresh, filling, and perfect for a midday meal.
• Paired with grilled chicken or fish: The salad’s light, fresh flavor goes well with grilled meats. It adds color and freshness to the plate.
• On a party platter: Make mini versions using cherry tomatoes and mozzarella balls on toothpicks for easy, bite-sized appetizers.
• As a sandwich filling: Layer leftovers between two slices of toasted sourdough or stuff into a pita for a quick Caprese-style sandwich.
• Next to pasta: I love serving it alongside spaghetti aglio e olio or pesto pasta — the cool, juicy salad balances the warm, garlicky noodles.

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Storage and Reheating Instructions

• Store in the fridge: If you have leftovers, place them in an airtight container and store for up to 1 day.
• Keep ingredients separate: For the best texture, store sliced tomatoes, mozzarella, and basil separately if you haven’t assembled them yet.
• No reheating needed: Caprese salad is meant to be served cold or at room temperature — no need to warm it up.
• Refresh before serving: If the salad looks a little flat after sitting in the fridge, add a fresh drizzle of olive oil and a few new basil leaves to perk it up.
• Avoid freezing: The fresh ingredients don’t hold up well in the freezer, especially the tomatoes and mozzarella.

Frequently Asked Questions

Can I make Caprese salad ahead of time?

Yes, but it’s best served fresh. If you want to prep ahead, slice the tomatoes and mozzarella and store them separately. Add basil and dressing right before serving.

What kind of mozzarella is best?

Fresh mozzarella is the way to go! Use mozzarella balls (bocconcini) or a log-style mozzarella — avoid the shredded kind from bags.

Do I have to use balsamic glaze?

Not at all! Traditional Caprese doesn’t include it, but it adds a sweet, tangy kick if you like a little extra flavor.

How do I keep basil from wilting?

Add basil right before serving. You can also store fresh basil in a glass of water on the counter (like a bouquet) to keep it perky.

Can I use dried basil?

I wouldn’t recommend it. Dried basil doesn’t have the same flavor or texture. Fresh basil really makes the dish shine.

What can I serve with Caprese salad?

It pairs great with grilled meat, pasta, or even as part of a picnic spread with bread, olives, and cheese.

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If you try this Caprese salad recipe, I’d love to hear how it turned out! Share your version, tag me if you post it online, or drop a comment with your favorite twist.