Caprese Salad

Let Me Tell You Why Caprese Salad Is My Summer MVP

Okay, so you know those days when it’s way too hot to even look at the oven? That’s when Caprese Salad comes to the rescue. I honestly think I’ve made this salad more times than I’ve lost my sunglasses (and, if you know me, that’s saying something). First time I had it was actually at a friend’s backyard party—her Italian grandma told me I was slicing the mozzarella too thick, and, well, she wasn’t wrong. But honestly? I’ve gotten pretty good at it since. If you’re anything like me and crave something fresh but not boring, you’re in the right place. And, if you sneak a tomato slice off the cutting board now and then, I won’t tell.

Why You’ll Love Making This (Even With Kids Climbing You)

I make this when I need something fast but still want to look like I put in some effort. My family goes wild for this—mostly because it feels fancy but takes, what, ten minutes? (And if you’ve got someone picky about tomatoes, just tell them it’s pizza salad. Works every time.) Sometimes the basil gets away from me and I end up with more on the floor than in the salad, but hey, that’s half the fun. Even that one time I accidentally bought smoked mozzarella instead of fresh—still got zero complaints. If you’re looking for a crowd-pleaser with minimal fuss or you just want to eat like you’re on holiday in Italy, this is it.

Here’s What You’ll Need (And a Few Cheeky Swaps)

• 3-4 ripe tomatoes (the big, juicy kind—sometimes I grab cherry tomatoes if the big ones look sad)
• 200g (about 7oz) fresh mozzarella (if you can get buffalo, it’s amazing—otherwise, the grocery store ball is fine; my grandmother swore by Galbani, but honestly any version works)
• A handful of fresh basil leaves (I sometimes swap in flat-leaf parsley if I’ve totally forgotten basil at the shop)
• Extra virgin olive oil (good stuff if you’ve got it; I mean, don’t use motor oil, but any olive oil will do in a pinch)
• Coarse salt (Maldon sea salt flakes are my jam, but table salt is totally okay)
• Freshly ground black pepper (not mandatory, but I dig it)
• Optional: Balsamic glaze (I know, purists will gasp—sometimes I use a drizzle, sometimes not, depends how rebellious I feel)

How I Actually Put This All Together

1. Slice your tomatoes into thick-ish rounds—not too thin or they’ll fall apart, not too thick or you’ll get the Italian grandma side-eye. If you’re using cherry tomatoes, just halve them.
2. Cut the mozzarella into similar rounds. This is where I usually sneak a taste—quality control, right?
3. Arrange the tomato and mozzarella slices on a plate, overlapping a bit. There’s no award for perfect arrangement, so don’t overthink it.
4. Tuck basil leaves in between the slices. Or just scatter them over the top if you’re feeling wild (sometimes I do, sometimes I don’t, depends if I’m in a rush).
5. Drizzle generously with olive oil. And then, if you’re like me, add a little more for luck.
6. Sprinkle with salt and pepper. Don’t worry if it looks a bit weird at this stage—it always does, but it comes together.
7. If you’re into balsamic glaze, now’s your moment. I do a wiggly zigzag across the top—so satisfying.

Stuff I Wish I Knew When I Started (aka Notes)

• Let your tomatoes and mozzarella sit out of the fridge for 30 mins before making this. I once made it straight from the fridge and, honestly, it tasted like nothing. Room temp is the way.
• If your mozzarella is swimming in water, give it a gentle pat dry with a paper towel. Makes a big difference to the texture, trust me.
• Sometimes the tomato juice runs all over the plate. I’ve just learned to embrace the mess (and mop it up with bread—bonus snack).

Variations I’ve Tried (And One I Probably Won’t Again)

• Tried grilled peaches instead of tomatoes once. Actually, it was magic—give it a whirl during peach season!
• Swapped in burrata for mozzarella. Rich and creamy; maybe too much if you’re eating a lot, but once in a while, go for it.
• Added avocado slices. My kids loved it. Me? Still undecided, but it looks pretty.
• One time I tried sun-dried tomatoes. Not my finest hour—way too chewy, but maybe I did something wrong?

Do You Really Need Fancy Equipment?

Technically, a sharp knife is all you need. If you’ve got a fancy cheese knife, good for you; for years, I just used the steak knife. No judgment. A big plate helps for arranging. I sometimes use a wooden board if the plate pile-up is bad.

How Long Does This Keep? (In Theory)

Supposedly, you can pop leftovers in an airtight container in the fridge for a day. But honestly, in my house it never lasts more than a day—someone always nabs the last piece before breakfast. On second thought, maybe I should make more next time.

How Do I Serve This? (Or, How We Do It Here)

I love to serve Caprese Salad as a starter—sometimes with good crusty bread to mop up the juices (which is half the point, really). If we’re grilling outside, it doubles as a side dish. In the winter, I’ll even make it and pretend it’s still summer. My family tradition? We fight over who gets the last bit of cheese. Every single time.

Some Things I Learned The Hard Way (Pro Tips)

• Don’t try to rush the slicing. I once tried to use the mandoline to speed things up and ended up with tomato mush and a tiny cut (not worth it—just use a knife and take your time).
• Actually, I find it works better if you layer the tomatoes and cheese in a circle. Looks fancier, and everyone gets a good mix.
• Never skip the salt, even if you think you should. It makes everything pop.

FAQ (Because Friends and Family Always Ask)

• Can I use dried basil? You can, but it just doesn’t have the same magic. If you must, sprinkle a tiny bit, but maybe add extra olive oil to make up for it!
• Do I have to use expensive olive oil? Nah, just don’t use the super cheap stuff that tastes like nothing. If you want to see what a difference good olive oil makes, check out this taste test (I got sucked in for an hour, no regrets).
• What’s the best way to store leftovers? Airtight container, top shelf of the fridge. But, as I said, it’s almost always gone by morning at my place.
• Can I make it ahead? Sort of. I usually slice everything but wait to assemble until just before serving. It keeps the flavors brighter.
• Where do you get balsamic glaze? Most supermarkets have it these days (next to the vinegar, usually). Or you can make your own—here’s a guide I like from Simply Recipes.
• Is it gluten-free? Yep! Unless you use bread for mopping—then, not so much.
• Can I double the recipe? Absolutely. Or triple it. Or just eat it all yourself; I’m not judging.

Oh, and one last thing—if you get stuck halfway through because you run out of basil or the dog runs off with your cheese (true story), just laugh it off. Cooking should be fun, not a stress test. And if you want to geek out on tomatoes, this tomato guide is a little nerdy but great.

★★★★★ 4.00 from 60 ratings

Caprese Salad

yield: 4 servings

prep: 15 mins

cook: 0 mins

total: 15 mins

Caprese Salad is a classic Italian dish featuring fresh mozzarella, ripe tomatoes, and fragrant basil, drizzled with olive oil and balsamic glaze. It’s a simple, refreshing, and elegant appetizer or side perfect for summer.

🖨️ Print Pin Recipe

Ingredients

• 3 large ripe tomatoes, sliced
• 250 g fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic glaze
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. 1
   Wash and slice the tomatoes into 1/4-inch thick rounds.
2. 2
   Slice the fresh mozzarella cheese into similar-sized rounds.
3. 3
   On a large serving platter, alternate and arrange the tomato and mozzarella slices, slightly overlapping them.
4. 4
   Tuck fresh basil leaves between the tomato and mozzarella slices.
5. 5
   Drizzle the salad evenly with extra-virgin olive oil and balsamic glaze.
6. 6
   Season with salt and freshly ground black pepper to taste. Serve immediately.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 220cal

Protein: 13 gg

Fat: 16 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 6 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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