I can never resist this Caprese Salad when juicy tomatoes, creamy mozzarella, fresh basil, and glossy balsamic glaze come together on one platter. It’s simple, stunning, and always the first thing to disappear.

Jump to Recipe

I’m completely obsessed with this salad because it tastes like summer did me a favor. Juicy ripe tomatoes and fresh mozzarella do all the heavy lifting, and I’m not mad about it.

Every bite is cool, creamy, bright, a little salty, and ridiculously satisfying without trying too hard. I love it as an appetizer, I love it next to grilled anything, and honestly, I’ll eat it straight from the platter and call it dinner.

But the best part? It feels fancy while being wildly simple.

Fresh, clean, bold. The kind of salad I crave the second tomatoes start looking good again.

Ingredients

Print Recipe (No Advertisments)

Ripe tomatoes bring juicy sweetness, bright color, and that fresh summer bite.
Fresh mozzarella adds creamy, milky softness that makes everything feel a little richer.
Basil gives the salad its herby pop, and honestly, it smells amazing.
Extra virgin olive oil ties it together with smooth, fruity flavor.
Sea salt wakes up the tomatoes and makes the cheese taste better.
Black pepper adds a tiny kick without taking over the whole plate.
Balsamic glaze brings sweet tang, if you’re into that glossy drizzle moment.
Plus, extra basil or oregano makes it look finished without trying too hard.
Basically, it’s fresh, simple, and feels fancy with almost zero effort.

Ingredient Quantities

4 medium ripe tomatoes, about 1.5 pounds

12 ounces fresh mozzarella cheese, sliced or torn into 1/4 inch pieces

1 packed cup fresh basil leaves, whole or torn

3 tablespoons extra virgin olive oil

Sea salt, about 1/2 teaspoon or to taste

Freshly ground black pepper, about 1/4 teaspoon or to taste

2 tablespoons balsamic glaze or balsamic reduction, optional

Optional garnish: a few extra basil leaves or a light sprinkle of dried oregano

How to Make this

Print Recipe (No Advertisments)

1. Wash and dry the tomatoes and basil leaves.

2. Slice tomatoes into 1/4 to 1/2 inch thick rounds.

3. Slice or tear the fresh mozzarella into 1/4 inch pieces.

4. On a large platter, arrange tomato slices and mozzarella pieces alternately in a single layer or overlapping rows.

5. Tuck whole or torn basil leaves between the tomato and mozzarella pieces, distributing evenly.

6. Drizzle 3 tablespoons extra virgin olive oil evenly over the salad.

7. Season with about 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste.

8. If desired, drizzle 2 tablespoons balsamic glaze over the top and garnish with a few extra basil leaves or a light sprinkle of dried oregano.

Equipment Needed

1. Large cutting board
2. Chef knife
3. Paring knife or kitchen shears
4. Salad platter or large serving plate
5. Measuring spoons
6. Small bowl for salt and pepper
7. Spoon or small ladle for drizzling oil and glaze
8. Paper towels or clean kitchen towel

FAQ

What is the best type of tomato to use? Use ripe, in-season tomatoes such as heirloom, Campari, or vine-ripened for the best balance of sweetness and acidity.

Can I use pre-shredded or low-moisture mozzarella? No, use fresh mozzarella (ball or hand-pulled) for the creamy texture and mild flavor; pre-shredded or low-moisture will be too dry and change the salad texture.

How should I prepare the tomatoes and mozzarella? Slice tomatoes about 1/4 to 1/2 inch thick and slice or tear mozzarella into similar thickness so each bite has both tomato and cheese.

When should I add salt and olive oil? Lightly season the tomatoes and mozzarella with sea salt and freshly ground black pepper just before serving, then drizzle with extra virgin olive oil to preserve texture and flavor.

Is balsamic glaze required? No, it is optional. Balsamic glaze adds sweet acidity, but a simple drizzle of good olive oil and salt is classic and delicious.

How long can I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 24 hours. Note the tomatoes will release liquid and the mozzarella texture will soften, so best eaten fresh.

Caprese Salad Recipe Substitutions and Variations

Tomatoes: ripe heirloom or vine tomatoes, or halved cherry tomatoes for smaller, sweeter bites, or grilled peaches for a summery, slightly sweet twist
Fresh mozzarella: burrata for creamier texture, bocconcini (small mozzarella balls) for bite-sized pieces, or firm ricotta salata for a tangier, saltier contrast
Fresh basil: fresh mint for a bright, cooling note, young arugula for a peppery kick, or Italian parsley for a milder herbal lift
Balsamic glaze: aged balsamic vinegar drizzled sparingly, balsamic vinegar reduced with a teaspoon of honey, or pomegranate molasses for fruity acidity

Pro Tips

1. Use the ripest tomatoes you can find and slice them just before serving so they stay juicy but not soggy. If tomatoes are very watery, blot slices gently with paper towel to keep the salad from becoming runny.

2. Bring the mozzarella to room temperature for at least 20 minutes before assembling. Warmer cheese is softer, more flavorful, and melds better with the tomato and basil.

3. Salt in layers. Lightly salt the tomato slices first to draw out flavor, then adjust seasoning after adding the cheese and basil so you do not over-salt the finished dish.

4. Finish with texture and brightness. Drizzle the olive oil and, if using, the balsamic glaze just before serving, and add a quick grind of black pepper. For contrast, sprinkle a few flaky sea salt crystals on top and serve with a large spoon so each plate gets some of the tasty juices.

Caprese Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

392

kcal

Equipment: 1. Large cutting board
2. Chef knife
3. Paring knife or kitchen shears
4. Salad platter or large serving plate
5. Measuring spoons
6. Small bowl for salt and pepper
7. Spoon or small ladle for drizzling oil and glaze
8. Paper towels or clean kitchen towel

Ingredients

4 medium ripe tomatoes, about 1.5 pounds
12 ounces fresh mozzarella cheese, sliced or torn into 1/4 inch pieces
1 packed cup fresh basil leaves, whole or torn
3 tablespoons extra virgin olive oil
Sea salt, about 1/2 teaspoon or to taste
Freshly ground black pepper, about 1/4 teaspoon or to taste
2 tablespoons balsamic glaze or balsamic reduction, optional
Optional garnish: a few extra basil leaves or a light sprinkle of dried oregano

Directions

Wash and dry the tomatoes and basil leaves.
Slice tomatoes into 1/4 to 1/2 inch thick rounds.
Slice or tear the fresh mozzarella into 1/4 inch pieces.
On a large platter, arrange tomato slices and mozzarella pieces alternately in a single layer or overlapping rows.
Tuck whole or torn basil leaves between the tomato and mozzarella pieces, distributing evenly.
Drizzle 3 tablespoons extra virgin olive oil evenly over the salad.
Season with about 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste.
If desired, drizzle 2 tablespoons balsamic glaze over the top and garnish with a few extra basil leaves or a light sprinkle of dried oregano.

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.