Easy Caprese Salad

Indulge in the juicy, creamy, refreshing elegance of Caprese Salad at home without the high restaurant prices! This simple, quick, and easy-to-make recipe will whisk you away to the Amalfi Coast and is guaranteed to be a hit as an appetizer, side dish, or even a light main course. It captures the essence of Mediterranean cuisine but is elevated by intensely sweet and tangy balsamic reduction (homemade or store-bought) – you’ll never want to enjoy Caprese without it!

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Caprese Salad recipe drizzled with balsamic glaze

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Refreshingly delicious recipe for Caprese Salad

SIMPLE INGREDIENTS: With just a handful of fresh ingredients, this Caprese Salad transforms sweet tomatoes, creamy mozzarella, fragrant basil, robust olive oil and a pinch of salt into a harmonious masterpiece.
THE BALSAMIC REDUCTION! The sweet and tangy balsamic mingles with the olive oil and tomato juices to create the perfect bite.
BEST INGREDIENTS: This recipe walks you through the finest ingredients to use for the very best Caprese Salad recipe.
QUICK PREPARATION: Caprese Salad is effortless to assemble – just slice, layer and drizzle!
STUNNING PRESENTATION: The vibrant colors of the Italian flag in alternating fashion is elegant simplicity at its finest.
LIGHT AND HEALTHY: It’s a nutritious option that’s refreshing yet satisfying.

serving Caprese Salad recipe drizzled with balsamic reduction

What is Caprese Salad?

Caprese Salad (pronounced kuh·pray·zay), or insalata Caprese, is a classic fresh salad from the Italian island of Capri. It’s made of thick slices of ripe tomatoes, slices of fresh mozzarella cheese and fresh basil. The salad is simply seasoned with salt, pepper, quality olive oil and sometimes balsamic reduction. The salad is traditionally presented on a platter with alternating tomato and mozzarella slices although it also can be stacked, tossed and even skewered.

up close of Caprese Salad with tomatoes and mozzarella slices showing how thick the slices are

Easy Caprese Salad Ingredients

Caprese Salad is made of only a few ingredients – so use quality! Here is what you’ll need (full recipe in the printable recipe card at the bottom of the post).

Tomatoes: These are the star of Caprese Salad so pick the sweetest! Any seasonal, juicy, ripe, rich tomatoes will work well, although I prefer heirloom tomatoes such as Beefsteak, Red Brandywine or Cherokee Purple. Summer farmers markets are a great source for flavorful tomatoes. Look for medium to large tomatoes that will be roughly the same size as the mozzarella once sliced. The tomatoes should feel heavy for their size – unripe tomatoes will feel lighter. The tomatoes should be smooth, free of bruises, blemishes with a strong, sweet, earthy odor.
Mozzarella: Look for fresh mozzarella or mozzarella di bufala, sold in plastic containers or bags filled with brine as opposed to vacuum-sealed logs or balls, which are drier and sometimes rubbery. Fresh mozzarella will be located with the specialty cheeses in the deli section. If you have a choice between fresh mozzarella or mozzarella di bufala, go for di bufala. It’s the authentic choice made from the milk of water buffalo. It’s superior due to its richer and creamier texture, as well as a slightly more complex, mild, slightly tangy flavor.

Basil: Fresh basil is a must for Caprese Salad. Look for smaller, vibrant, emerald green leaves without dark spots or wilting for the most concentrated sweet flavor. Instead of packages, it’s best to pluck the leaves from a basil plant right before serving.
Extra-virgin olive oil: With so few ingredients, it’s worth splurging on quality, 100% extra-virgin olive oil. It boasts a harmonious blend of fruity, grassy, and peppery notes with smooth and sometimes nutty undertones that pair beautifully with the tomatoes and mozzarella.
Balsamic Glaze: This is optional, but adds a dizzyingly delicious sweet and tangy element. Make your own or find balsamic glaze next to the balsamic vinegars at the grocery store. Be aware, not all balsamic glazes are created equal. Some are runnier and tangier as opposed to rich, sweet and tangy. Roland’s Balsamic Glaze is my personal favorite.
Seasonings: The Caprese Salad recipe is simply seasoned with freshly cracked salt and pepper to taste.

How to MAke Caprese Salad

You will love how easy it is to make Caprese Salad at home! Follow below for step-by-step-photos (full recipe in the printable recipe card at the bottom of the post).

Step 1: Drain cheese. Transfer two (8 ounce) balls of mozzarella to a paper towel lined sieve or strainer in the sink for 15 minutes. This brief drain will keep them soft and milky, without any pooling brine on the serving platter.

Step 2: Slice tomatoes. Using a sharp knife, slice the stem end off the tomatoes, then proceed to cut into slices about 3/8-inch thick (discard top as well). Place in a single layer on paper towels while you slice the mozzarella.

showing how to make Caprese by slicing tomatoes

Step 3: Slice mozzarella. Lightly pat the mozzarella dry with paper towels. Slice into ¼-inch-thick slices.

showing how to make Caprese by slicing mozzarella

Step 4: Layer salad. On a large serving plate/platter, arrange the tomatoes and mozzarella in an alternating fashion so they are overlapping slightly. Tuck some basil leaves in between the slices and garnish with a few on top.

showing how to make Caprese Salad by layering mozzarella and tomatoes in an alternating row, then adding basil leaves

Step 5: Season: When ready to serve, drizzle the olive oil over the salad and season with freshly cracked pepper. Right before serving, season with freshly cracked salt. Drizzle with balsamic glaze if desired. Serve immediately.

Can Tomato Caprese Salad be prepped ahead?

Caprese Salad should not be prepped ahead of time because the texture of the tomatoes and cheese do not hold up. Both the tomatoes and mozzarella will release juices and become softer, and you’ll end up with a pool of juices on the serving platter.

Caprese Salad Recipe Variations

This recipe is for classic Caprese Salad, but feel free to create your own version with some of the ideas below:

Use a variety of tomatoes: Use different sizes and/or colors for visual interest, varying texture and flavor.
Flavored salts: Himalayan sea salts, pink sea salt, or flavored salts all add their own character to the Caprese salad recipe.
Add peaches: Swap some of the tomatoes for peach slices.
Add strawberries: Swap some of the tomatoes for slices of strawberries.
Add mint: This is particularly tasty if adding peaches or other fruit.
Add avocado: Layer in thick slices of avocado or swap it for the mozzarella cheese if needed for dairy free or vegan.
Add olives: Use your favorite!
Add pesto: Drizzle with basil pesto or your favorite pesto variation instead of olive oil.
Add meats: Layer with thin slices of Italian deli meat like prosciutto, Soppressata, Genoa salami and coppa.
Make skewers: Skewer cherry tomatoes and mozzarella pearls and garnish with chopped basil, olive oil, salt and pepper. This is particularly a good idea in the winter months when cherry tomatoes are in season (and others are not).
Use burrata: Burrata is a creamy Italian cheese made from mozzarella and cream, characterized by its soft exterior and a rich, indulgent center. The Burrata can’t be neatly sliced because the creamy interior pools out, but it can be placed in the center of a platter surrounded by tomatoes and basil.

top view of Caprese salad served on a plate

Tips for making the Best Caprese Salad

This Caprese Salad is easy to make, but it’s important to pay attention to a few key details:

Do not make ahead. Caprese Salad is best served fresh, never having been refrigerated. If assembled ahead, the tomatoes and mozzarella will become increasingly soft and loose moisture, leaving a pool of juices on the serving platter.
Use in-season tomatoes. Caprese Salad is all about fresh, in-season, juicy, robust tomatoes. The best time to make it is in summer, otherwise, use in-season cherry tomatoes in the winter. The salad will look a little different, but still be tasty.
Purchase medium-large tomatoes. Look for tomatoes that are about the same size/height as the mozzarella balls to create similar sized slices. While it’s not essential, it does create a more pleasing presentation.
Use mozzarella in brine. Please avoid mozzarella not packaged in brine or cheap blocks of part skim mozzarella which both lack the creamy, buttery texture that’s quintessential to Caprese.
Use room temperature ingredients. Tomatoes should never be refrigerated, as this compromises their texture and dulls the flavor. Time permitting, let the mozzarella to sit at room temperature for 60 minutes before serving to come to room temperature, allowing the flavors to shine.
Use a sharp knife. Mozzarella will compress slightly when sliced, but a sharp knife will prevent it from becoming squished.
Don’t add salt early. Wait until everyone is gathered around and ready to dig in before adding the freshly cracked salt. Adding the salt early will make the tomatoes release extra juices.
Don’t chop basil. While smaller leaves are best, if you need to use larger basil leaves, tear them to release aroma rather than slice/chop with a knife which can make them wilt more quickly. Pluck them from the plant just before using.

What to serve with Caprese Salad

This Caprese Salad pairs well with practically any entrée or side! Here are a few ideas:

Beef: Flank Steak, Sirloin Steak, Steak Kabobs, Skirt Steak
Grilled chicken: Balsamic Chicken, Italian Chicken, Lemon Basil Chicken, Marinated Grilled Chicken,
Seafood: Mahi Mahi, Grilled Shrimp, Cedar Plank Salmon, Grilled Salmon in Foil, Shrimp Risotto
Sandwiches and burgers: Italian Beef Sandwiches, BBQ Brisket Sandwiches, BBQ Pulled Pork Sandwiches, French Dips, Best Burgers, and BBQ Burgers
Fruit: Fruit Salad, Grape Salad, Watermelon Salad, Fruit Salad, or Berry Salad

showing how to serve Caprese Salad recipe by adding tomatoes and mozzarella to a plate with basil

Storing Tomato Caprese Salad

Caprese salad is always best served fresh. I do not recommend storing leftovers for company purposes, but if you’re not a stickler for texture, then you may enjoy leftovers for up to 3 days. Transfer the salad to a paper towel-lined plate and cover tightly with plastic wrap, and refrigerate. Please note both the mozzarella and tomatoes will increasingly soften and will leave a puddle of juices.

Caprese Salad FAQs

What does Caprese mean?

“Caprese,” in Italian, translates to “from Capri,” the name of a small island off the coast of Italy near Naples. It signifies something as being in the style of, or associated with Capri such as Caprese Salad, Caprese pasta, Caprese chicken or Caprese chicken salad.

In the context of Caprese Salad, the name indicates its origin from the island of Capri and its connection to the local flavors and ingredients of the region. The salad is known for its simple yet vibrant combination of fresh mozzarella cheese, ripe tomatoes, basil leaves, extra virgin olive oil, and a touch of salt and pepper, often arranged in alternating layers.

What’s the origin of Caprese Salad?

Caprese Salad is believed to have originated on the island of Capri, located in the Tyrrhenian Sea off the Sorrentine Peninsula of Italy.

In a well-known tale, the tricolor Caprese salad was first served in 1920 at the Hotel Quisisana, crafted specifically for Filippo Tommaso Marinetti, a renowned French-Italian poet and pioneer of the Futurist Movement.

Marinetti was known for his critique of traditional southern Italian cuisine due to its heaviness (including dishes like pizza and pasta), but the layered slices of tomatoes and creamy mozzarella, adorned with fragrant basil, immediately captivated Marinetti and those around him. After love at first bite, Caprese Salad quickly spread across Italy and became as famous as pizza and pasta!

How are you supposed to eat Caprese?

Caprese salad is eaten by using a fork and knife to combine a bite-sized portion of tomato, mozzarella, and basil. You can layer or stack these ingredients on your plate, drizzle them with extra virgin olive oil, and season with a sprinkle of salt and pepper to taste. Some people also like to use bread to soak up the olive oil and juices from the salad.

Should Caprese salad be chilled?

No, Caprese should be served at room temperature. Chilling Caprese Salad can dull the flavors and textures of its components. Tomatoes lose sweetness and juiciness, mozzarella can become mushy and/or lose creaminess, and basil leaves wilt, darken and loose flavor. To savor the salad’s vibrant colors, fresh textures, and rich tastes, it’s best enjoyed at room temperature shortly after preparation.

Can you make Caprese with balsamic vinaigrette?

Yes, you can make Caprese Salad with a balsamic vinaigrette or balsamic reduction – my favorite way to enjoy it! While traditional Caprese Salad is only drizzled with extra virgin olive oil and seasoned with salt and pepper, some variations include a balsamic reduction or balsamic vinaigrette for a tangy and slightly sweet contrast. However, it’s important to use balsamic vinegar in moderation to avoid overpowering the delicate flavors of the tomatoes, mozzarella, and basil.

How do you slice tomatoes for Caprese Salad?

To slice tomatoes for a Caprese Salad, follow these steps:

1. Wash and Dry: Wash the tomatoes thoroughly under cold water and pat them dry with a clean kitchen towel.
2. Remove the Stem: Use a sharp knife to remove the tough stem area at the top of the tomato.
3. Uniform Slices: Slice the tomatoes into even, round slices. Aim for slices that are about 3/8-inch thick.
4. Avoid Overhandling: Handle the tomato slices gently to prevent them from becoming too mushy or losing their shape.

How do you slice mozzarella for Caprese Salad?

To slice mozzarella for a Caprese Salad, follow these steps:

1. Drain mozzarella: Drain mozzarella balls for about 15 minutes, pat dry.
2. Use a Sharp Knife: Use a sharp, non-serrated knife to ensure clean cuts through the mozzarella.
3. Even Thickness: Slice the mozzarella into even, round slices, a little thinner than the tomatoes, typically about 1/4-inch thick.
4. Gently Handle: Handle the mozzarella slices gently to maintain their shape and prevent them from breaking apart.

Is Caprese Salad keto?

Yes, Caprese Salad is generally considered keto-friendly with approximately 5 net carbs per serving. Caprese salad consists of low-carb ingredients such as tomatoes, mozzarella, basil, and olive oil which are relatively low in carbohydrates and high in healthy fats.

Is Caprese Salad healthy?

Yes, Caprese Salad is generally considered a healthy option. It’s rich in fresh, whole ingredients like tomatoes, mozzarella, basil, and olive oil, which provide essential nutrients, vitamins, and healthy fats. Here are a few of the health benefits:

-Tomatoes are rich in antioxidants like lycopene and vitamins such as vitamin C, contributing to heart health, skin health, and reducing the risk of chronic diseases.
-Mozzarella is a good source of protein and calcium, can support bone health, muscle function, and contribute to a balanced diet, though it should be consumed in moderation due to its saturated fat content.
-Olive oil offers health benefits through its monounsaturated fats for heart health, antioxidants such as vitamin E for anti-inflammatory effects, and potential links to improved brain health, weight management, and reduced chronic disease risks.
-Basil is a good source of vitamins and minerals, including vitamin K, vitamin A, vitamin C, and manganese, which contribute to bone health, immune function, and overall wellness. Basil also contains antioxidants like flavonoids, which have anti-inflammatory and potential anticancer effects.

Looking for more Mediterranean Salad Recipes?

Cucumber Tomato Salad
Panzanella
Caprese Chicken Salad
Green Bean Salad
Antipasto Salad
Italian Pasta Salad
Bruschetta Chicken Pasta Salad
Mediterranean Chicken Salad

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Tomato Caprese Salad

Servings: servings

Total Time: 30

Prep Time: 30

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Ingredients

Caprese Salad

2 8 oz. balls mozzarella di bufala in brine or whole milk mozzarella in brine
2 pounds medium ripe tomatoes (such as Beefsteak, Red Brandywine, Big Boy, or Purple Cherokee)
1 handful (approx. ¼ cup) fresh basil leaves (smaller leaves preferred)
3 tablespoons extra-virgin olive oil
freshly cracked pepper
freshly cracked salt (preferably sea salt)

Balsamic Reduction (or store-bought Balsamic Glaze)

1/2 cup balsamic vinegar
1 tablespoon honey or brown sugar
1 tablespoon olive oil

Instructions

Drain cheese: Transfer two (8 ounce) balls of mozzarella to a paper towel lined sieve or strainer in the sink for 15 minutes. This brief drain will keep them soft and milky, without any pooling brine on the serving platter.
Slice tomatoes: Using a sharp knife, slice the stem end off the tomatoes, then proceed to cut into 3/8-inch thick slices, about 12 slices (discard top as well). Place in a single layer on paper towels while you slice the mozzarella.
Slice mozzarella: Lightly pat the mozzarella dry with paper towels. Slice into 1/4-inch-thick slices.
Layer salad: On a large serving plate/platter, alternate the tomatoes and mozzarella so they are overlapping slightly. Tuck some basil leaves in between the slices and garnish with a few on top.
Balsamic reduction: Make homemade reduction shortly before serving because it will harden once cooled. Whisk vinegar, honey and olive oil together in a small nonreactive saucepan (nonstick, stainless steel, enamel or glazed finished pans). Bring the mixture to a boil then reduce to a simmer, stirring often, until it coats the back of a spoon, about 6-8 minutes. Don’t reduce too much because it will thicken slightly off heat. If it becomes too thick, stir in a little water over low heat.
Season: When ready to serve, drizzle the olive oil over the salad and season with freshly cracked pepper. Right before serving, season with freshly cracked salt (don't add salt earlier or the tomatoes will weep). Drizzle with balsamic reduction. Serve immediately.