I created a Heirloom Caprese Salad that combines ripe tomatoes and fresh mozzarella with a single unexpected pantry twist you’ll want to read about.

Jump to Recipe

I always reach for this when I want something that feels fancy but is absurdly easy. Caprese salad is that bright, no fuss Italian Caprese Salad that somehow tastes like summer in a bowl.

With ripe tomatoes and fresh mozzarella, the flavors pop in a way that tricks people into thinking you worked harder than you did. Sometimes I call it a Simple Caprese Salad, other times I just set it out and watch folks stare, then eat.

It’s one of those dishes that starts conversations, makes people ask for seconds, and keeps you curious about how two things can sing together.

Ingredients

Print Recipe (No Advertisments)

So juicy, slightly acidic and sweet; gives fiber and lots of vitamin C for brightness.
Creamy and mild, high in protein and calcium it balances acidity with milky texture.
Fragrant herb that adds fresh peppery sweet notes, offers vitamin K and aroma.
Golden oil brings richness, heart healthy monounsaturated fats and silky mouthfeel.
Sweet tangy reduction that really adds concentrated sour sweet flavor and glossy finish.
Flaky salt lifts flavors and texture it provides essential sodium so season carefully.
A little heat and earthiness from freshly cracked pepper, brightens and balances.

Ingredient Quantities

2 large ripe tomatoes (about 1 lb / 450 g) or 1 pint cherry tomatoes (300 g)

8 oz fresh mozzarella (about 225 g)

10-20 fresh basil leaves

2 tbsp extra virgin olive oil

1-2 tbsp balsamic glaze, optional

1/2 tsp flaky sea salt

1/4 tsp freshly ground black pepper

How to Make this

Print Recipe (No Advertisments)

1. Pull 2 large ripe tomatoes (or 1 pint cherry tomatoes, 300 g) and 8 oz fresh mozzarella (about 225 g) out of the fridge and let them warm to room temp for 15-20 minutes; pat the mozzarella dry with paper towels to remove excess moisture.

2. If using large tomatoes, slice into about 1/4 inch rounds; if using cherry, halve them. Slice the mozzarella to match the tomato thickness or tear into rustic pieces.

3. On a serving platter arrange tomato and mozzarella slices in an alternating pattern, slightly overlapping; for cherry tomatoes just scatter the halves with the torn mozzarella.

4. Tuck 10-20 fresh basil leaves between slices or tear larger leaves and scatter on top so every bite gets some basil. Dont pile the basil, you want balance.

5. Drizzle 2 tbsp extra virgin olive oil evenly over the salad.

6. If you like a sweet tang, lightly drizzle 1-2 tbsp balsamic glaze over the top, start with less so it doesnt overpower.

7. Sprinkle 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper over everything, then taste and adjust if you need to.

8. Let the salad sit for 5-10 minutes at room temp so the flavors marry, then serve.

9. Quick hacks: press watery mozzarella between paper towels a minute before slicing; for prettier slices trim tomato ends and cut on a very sharp knife.

Equipment Needed

1. Cutting board, medium or large
2. Very sharp knife (chef’s or tomato knife)
3. Paper towels or a clean kitchen towel to pat and press the mozzarella
4. Serving platter or large plate to arrange the salad on
5. Measuring spoons (1 tbsp and 1/2 tsp)
6. Small spoon or squeeze bottle for drizzling the oil and balsamic glaze
7. Salt cellar or small dish and a pepper mill or grinder
8. Tongs or a small spatula for gentle arranging, or just clean hands if you prefer
9. Kitchen timer or phone timer for the 15–20 minute warm up and 5–10 minute rest

FAQ

Q: Can I use cherry tomatoes instead of the large tomatoes? A: Yes, use 1 pint (300 g) of cherry tomatoes, halved, in place of the 2 large tomatoes (about 450 g). They're sweeter and quicker to prep, just toss them with the oil before arranging.

Q: What kind of mozzarella should I use? A: Fresh mozzarella (ball, bocconcini or buffalo) is best. Pat it dry with paper towels and let it come to room temp for 15–20 minutes, or it can taste a bit bland and watery.

Q: How should I slice and arrange everything? A: Cut tomatoes and mozzarella into even slices about 1/4 inch thick, or halve cherry tomatoes. Alternate tomato, mozzarella and basil on a plate in a circle or row, drizzle the 2 tbsp olive oil, then sprinkle flaky sea salt and pepper, finish with the balsamic glaze if you like.

Q: Can I make this ahead of time and how do I store leftovers? A: You can slice tomatoes and mozzarella a few hours ahead and keep them covered in the fridge, but do not dress the salad until serving. Once dressed it gets soggy after 30–60 minutes. Leftovers keep 1 day refrigerated but are best eaten same day.

Q: I don't have balsamic glaze, what can I use instead? A: Use a good aged balsamic or quickly reduce regular balsamic vinegar in a small pan until syrupy, or just drizzle a little balsamic and a touch of honey. You can also skip it, the olive oil, salt and basil are classic on their own.

Q: How many does this recipe serve and can I scale it up? A: This amount serves about 2–4 as an appetizer. It's easy to scale: double or triple the ingredients and arrange on a bigger platter, just keep the oil and salt proportions steady.

Easy Italian Caprese Salad Recipe Substitutions and Variations

Tomatoes: swap the large ones for 1 pint cherry or grape tomatoes, or use ripe plum tomatoes, or roast halved tomatoes for a sweeter smoky kick.
Fresh mozzarella: try burrata for an extra creamy center, bocconcini or small fresh mozzarella balls, or fresh ricotta if you want a lighter, spreadable texture.
Basil: use fresh arugula for a peppery bite, mint for a bright lively twist, or flat leaf parsley if you cant find basil.
Balsamic glaze: use good aged balsamic vinegar instead, or mix balsamic with a little honey and simmer to thicken, or swap for a splash of red wine vinegar plus a drizzle of honey.

Pro Tips

1. Let everything warm up longer than you think. Pull the tomatoes and mozzarella out about 30 minutes before serving and press the mozzarella between paper towels for a minute or two so it wont weep and make the salad soggy, it really helps texture.

2. Salt the tomatoes early but lightly, sprinkle and wait 5 minutes then blot off any released juice. That concentrates the tomato flavor without drowning the dish, but dont overdo it or youll end up with salty bites.

3. Use a very sharp knife and steady slices, serrated blades are awesome for tomatoes. For cherry tomatoes try cutting them on a slight diagonal, it looks nicer and gives more surface for the oil and glaze to cling to.

4. Drizzle the extra virgin olive oil first and add the balsamic glaze sparingly, taste as you go. Finish with flaky sea salt and a fresh crack of black pepper right before serving, then let it sit 5 to 10 minutes so the flavors can marry.

Easy Italian Caprese Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

I created a Heirloom Caprese Salad that combines ripe tomatoes and fresh mozzarella with a single unexpected pantry twist you'll want to read about.

Servings

servings

Calories

238

kcal

Equipment: 1. Cutting board, medium or large
2. Very sharp knife (chef’s or tomato knife)
3. Paper towels or a clean kitchen towel to pat and press the mozzarella
4. Serving platter or large plate to arrange the salad on
5. Measuring spoons (1 tbsp and 1/2 tsp)
6. Small spoon or squeeze bottle for drizzling the oil and balsamic glaze
7. Salt cellar or small dish and a pepper mill or grinder
8. Tongs or a small spatula for gentle arranging, or just clean hands if you prefer
9. Kitchen timer or phone timer for the 15–20 minute warm up and 5–10 minute rest

Ingredients

2 large ripe tomatoes (about 1 lb / 450 g) or 1 pint cherry tomatoes (300 g)
8 oz fresh mozzarella (about 225 g)
10-20 fresh basil leaves
2 tbsp extra virgin olive oil
1-2 tbsp balsamic glaze, optional
1/2 tsp flaky sea salt
1/4 tsp freshly ground black pepper

Directions

Pull 2 large ripe tomatoes (or 1 pint cherry tomatoes, 300 g) and 8 oz fresh mozzarella (about 225 g) out of the fridge and let them warm to room temp for 15-20 minutes; pat the mozzarella dry with paper towels to remove excess moisture.
If using large tomatoes, slice into about 1/4 inch rounds; if using cherry, halve them. Slice the mozzarella to match the tomato thickness or tear into rustic pieces.
On a serving platter arrange tomato and mozzarella slices in an alternating pattern, slightly overlapping; for cherry tomatoes just scatter the halves with the torn mozzarella.
Tuck 10-20 fresh basil leaves between slices or tear larger leaves and scatter on top so every bite gets some basil. Dont pile the basil, you want balance.
Drizzle 2 tbsp extra virgin olive oil evenly over the salad.
If you like a sweet tang, lightly drizzle 1-2 tbsp balsamic glaze over the top, start with less so it doesnt overpower.
Sprinkle 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper over everything, then taste and adjust if you need to.
Let the salad sit for 5-10 minutes at room temp so the flavors marry, then serve.
Quick hacks: press watery mozzarella between paper towels a minute before slicing; for prettier slices trim tomato ends and cut on a very sharp knife.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.