This tomato caprese salad layers juicy heirloom tomatoes, creamy fresh mozzarella and fragrant basil with a drizzle of extra virgin olive oil and balsamic glaze. It’s simple, fresh and ready in minutes, with just a handful of wholesome ingredients.
Some of the best meals are the simplest ones, and caprese salad is proof. There’s no cooking and no complicated dressing, just ripe summer tomatoes, high quality mozzarella and fresh aromatic basil.
This is our go-to salad in the summer months, when our kitchen garden is overflowing with heirloom tomatoes and fresh basil. It’s delicious as a side with grilled chicken or our Cast-Iron Seared Lamb Chops, and just as good as a light lunch with a slice of crusty sourdough to soak up the juices. We love bringing it to potlucks and summer BBQs too. With its beautiful presentation, it always disappears fast!
WHAT IS CAPRESE SALAD?
Caprese salad is a classic Italian salad named after the island of Capri. The red tomatoes, white mozzarella and green basil mirror the colors of the Italian flag. Traditionally it’s dressed with nothing more than extra virgin olive oil and sea salt; balsamic glaze or vinegar is a popular addition outside Italy.
WHY YOU’LL LOVE THIS RECIPE
- Just a Few Ingredients: Tomatoes, mozzarella, basil and extra virgin olive oil. Real, unprocessed food that tastes amazing on its own.
- No Cooking Required: It comes together in minutes, which makes it perfect for busy weeknights and hot summer days.
- Beautiful Presentation: Alternating slices of red, white and green look impressive on any table, from a family dinner to a summer BBQ.
INGREDIENTS
- Heirloom Tomatoes: The star of the dish, so choose ripe, heavy tomatoes that smell sweet at the stem. Mixing colors makes the platter even prettier. Vine-ripened tomatoes work well too.
- Fresh Mozzarella: Look for the large soft balls or log packed in water, not the firm block used for pizza.
- Fresh Basil: Adds aroma and peppery sweetness. Use whole leaves for the prettiest presentation.
- Extra Virgin Olive Oil: Use a good-quality extra virgin olive oil for the best flavor.
- Balsamic Glaze or Vinegar: Optional, for a sweet and tangy finish. Homemade glaze or reduction instructions are in the recipe notes.
- Flaky Sea Salt & Freshly Ground Black Pepper: Flaky salt adds a little crunch and brings out the tomatoes’ flavor.
HOW TO MAKE TOMATO CAPRESE SALAD
- Slice the tomatoes: Using a sharp serrated knife, slice the tomatoes about ¼ inch thick.
- Slice the mozzarella: Pat the mozzarella dry with a paper towel, then slice it about ¼ inch thick.
- Arrange the salad: On a large platter, alternate slices of tomato and mozzarella, tucking a basil leaf between each.
- Dress and season: Drizzle generously with extra virgin olive oil and balsamic, if using. Sprinkle with flaky sea salt and freshly ground black pepper.
- Serve and Enjoy: Serve right away while the tomatoes are at their juiciest.
TIPS FOR THE BEST CAPRESE SALAD
- Keep tomatoes out of the fridge: Cold dulls their flavor and makes the texture mealy. Store them in the pantry until you’re ready to use.
- Pat the mozzarella dry: This keeps extra water from pooling on the platter.
- Dress just before serving: Salt draws out the tomato juices, so add it last for the freshest look.
ALTERNATIVE ADD-INS & VARIATIONS
- Caprese Skewers: Thread cherry tomatoes, mini mozzarella balls (bocconcini) and basil onto toothpicks for an easy party appetizer.
- Burrata Caprese: Swap the sliced mozzarella for a whole ball of burrata in the center of the platter.
- Pesto Caprese: Drizzle with our homemade Basil Pesto instead of whole basil leaves.
- Peach Caprese: Add sliced ripe summer peaches for a sweet twist.
- Avocado Caprese: Tuck in slices of ripe avocado for extra creaminess.
SERVING IDEAS
- As a side with grilled chicken, steak or Cast-Iron Seared Lamb Chops.
- With crusty sourdough bread to soak up the juices.
- Layered on toasted bread as a caprese sandwich.
FAQs
Can I make caprese salad ahead of time?
It’s best assembled just before serving. To prep ahead, slice the tomatoes and mozzarella up to a few hours early and keep them separate. Assemble, dress and season right before serving.
What if tomatoes aren’t in season?
Make caprese skewers using cherry or grape tomatoes, which tend to taste better year-round than large tomatoes out of season.
MORE RECIPES TO ENJOY:
If you make this Tomato Caprese Salad, I’d love to hear how it turned out! Please share your thoughts in the comment section below.
Tomato Caprese Salad
Ingredients
- 3-4 medium Heirloom tomatoes, sliced
- 1 ball (8-ounce) Fresh mozzarella cheese, sliced
- Fresh basil leaves
- Extra virgin olive oil, for drizzling
- Balsamic vinegar or balsamic reduction, for drizzling (optional)
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Slice the tomatoes: Using a sharp serrated knife, slice the tomatoes about ¼ inch thick.
- Slice the mozzarella: Pat the mozzarella dry with a paper towel, then slice it about ¼ inch thick.
- Arrange the salad: On a large platter, alternate slices of tomato and mozzarella, tucking a basil leaf between each.
- Dress and season: Drizzle generously with extra virgin olive oil and balsamic, if using. Sprinkle with flaky sea salt and freshly ground black pepper.
- Serve and Enjoy: Serve right away while the tomatoes are at their juiciest.
Notes
- Choosing tomatoes: Use ripe, in-season tomatoes stored at room temperature. Out of season, cherry or grape tomatoes have the best flavor.
- Pat the mozzarella dry: This keeps extra water from pooling on the platter.
- Homemade balsamic reduction: Simmer 1 cup balsamic vinegar in a small saucepan over medium-low heat, stirring occasionally, until reduced by about half and thick enough to coat a spoon. It thickens more as it cools.
- Make ahead: Slice the tomatoes and mozzarella up to a few hours ahead and keep them separate. Assemble, dress and season just before serving.
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