Caprese Salad Recipe
This Caprese Salad recipe is one of the easiest and freshest meals I make, and it comes together in just 20 minutes. I love using juicy tomatoes, creamy mozzarella, and fragrant basil; together they make the perfect trio. A drizzle of balsamic vinegar and my homemade pesto really elevates the dish. It’s a classic Italian favorite for a reason!
I’ve been making a lot of salads lately, and this Caprese Salad was such a no-brainer to add to the lineup. I’ve already shared our favorite Mediterranean grilled feta quinoa salad and this refreshing strawberry orzo spring salad that’s been a hit at lunch lately. But honestly, every time we go out and I see a Caprese on the menu, I order it, so I finally decided to just make it myself. And let me tell you, it’s way easier than it looks and so tasty I had to share it here!
Table of contents
The real trick to making this salad taste amazing is picking the right tomatoes. In the winter, I usually go with cherry tomatoes, but when summer hits, I’m all about those big juicy heirlooms. I use them in this recipe whenever I’m making a quick appetizer or need a fresh side for dinner. It’s honestly so simple to throw together, just few ingredients and maybe a quick grocery run if your fridge is empty.
Why you will love this recipe
- Fresh and simple ingredients: I love how this salad only needs fresh tomatoes, mozzarella, basil, and a quick drizzle of balsamic vinegar to taste amazing.
- Perfect for summer meals: This one’s my favorite to serve when tomatoes are in season, especially with juicy heirloom varieties. It’s light, refreshing, and pairs perfectly with anything off the grill or as a quick lunch.
- Restaurant flavor at home: I used to always order Caprese salad at restaurants, but now I make it at home with even more flavor thanks to a little homemade pesto and a good balsamic glaze.
- Great for gatherings: Whether I’m hosting a BBQ, a birthday, or just having friends over, this pretty salad is always a favorite with both kids and adults.
What you will need
- Tomatoes: I grab the ripest heirloom tomatoes I can find, usually in all different colors, to make the salad look as fresh and pretty as it tastes.
- Mozzarella: I always go for the freshest mozzarella I can get. Mozzarella pearls are my favorite shortcut since I don’t even need to slice them.
- Fresh basil leaves: I stick with Genovese basil because the leaves are big and full of that sweet peppery flavor that really makes this salad pop.
- Balsamic vinegar and balsamic reduction: These two always bring everything together. I drizzle just a little on top, and it instantly takes the flavor up a notch.
- Pesto: A few spoon of homemade pesto go a long way here. It adds so much flavor and makes the whole dish extra delicious. Trust me!
- Olive oil and seasoning: Just a quick drizzle of olive oil and a sprinkle of salt and pepper is all I need to finish it off. Simple and perfect.
How to make
1. Prep the cheese: I slice the mozzarella into rounds that match the size of my tomatoes so everything layers nicely on the plate.
2. Prep the tomatoes: I wash the tomatoes and slice them into even rounds, about half a centimeter thick, so they stack up perfectly in the salad.
3. Arrange the ingredients: I like to alternate the tomato and mozzarella slices on a large plate, usually in a spiral shape. But if I’m short on time, a simple line works just as well and still looks beautiful.
4. Place the toppings and serve: I season everything with a bit of salt and pepper, then drizzle on the olive oil, balsamic vinegar, balsamic reduction, and a tablespoon of pesto. To finish, I scatter fresh basil leaves on top and serve it right away while everything’s fresh and flavorful.
Expert tip
Salt tomatoes before assembling
Like I mentioned in my Burrata Caprese recipe post, I have quite a bit of experience working with tomatoes, and for this particular caprese salad recipe, I definitely recommend lightly salting the tomato slices right after cutting them. I let them sit for 5 to 10 minutes so they release a little juice and the flavor intensifies. It makes every bite taste richer and pairs amazing with the creamy mozzarella and fresh basil.
More tips to consider:
- I’ve found that a serrated knife slices tomatoes cleanly without crushing them. Especially helpful for super juicy ones.
- I always let the tomatoes and mozzarella sit out for a bit before assembling. That way, the flavors are more pronounced and everything tastes fresh.
- If I can’t find heirlooms, I go with grape or cherry tomatoes. They’re small, sweet, and easy to work with.
- After slicing fresh mozzarella, I gently pat it with a paper towel to remove extra moisture. This keeps the salad from getting soggy.
- On hot days, I chill the serving plate in the fridge before assembling the salad. It helps keep everything nice and cool when serving outdoors.
Recipe variations and add-ins:
- Add some meat: Sometimes I toss in chopped prosciutto, salami, or ham when I want to turn this into more of a meal. It adds a little salty bite and keeps everyone full longer.
- Try a different cheese: If mozzarella isn’t your thing, no worries. I’ve swapped in goat cheese, feta, and even ricotta, and they all taste great with the tomatoes and basil.
- Mix in extra veggies: I like adding steamed asparagus, sliced bell peppers, or even a few broccoli florets when I want to bulk it up a bit. It’s an easy way to use up what’s in the fridge too.
- Make it crunchy: A handful of pepitas, sunflower seeds, or chopped nuts on top gives the salad the best little crunch.
- Pasta-style: When I need something more filling, I toss everything with cooked pasta. It turns into the easiest pasta salad that disappears fast at picnics.
Serving suggestions
If you’re planning a warm weather dinner or outdoor lunch, this Caprese salad recipe is a perfect starter or side. I love serving it alongside my grilled whole chicken and crispy air fryer avocado fries. Both pair so well with the fresh flavors of tomato and basil, especially if you’re setting up a spread for guests or a summer birthday meal.
For drinks and dessert, I always make a pitcher of pineapple mojitos for the adults, and a batch of sparkling strawberry lemonade for the kids. And if I want to finish on a sweet note, I’ll either serve grilled peaches or a slice of my no bake peach cheesecake to wrap things up.
How to store:
- Refrigerate: I store any leftover Caprese salad in an airtight container in the fridge, and it stays fresh for up to three days.
- Freezing: I wouldn’t freeze this one.
Frequently asked questions
Although most traditional Caprese salad recipes use heirloom or big beefsteak tomatoes, I often make mine with smaller varieties like cherry, plum, Roma, or grape tomatoes. I always go for the ones that feel heavy; they’re usually the juiciest. And with this salad, all that juice is a good thing. It mixes with the balsamic reduction to create the most delicious sauce on the plate.
If they’re a little bland, I’ll add a tiny pinch of sugar and a touch of sea salt to bring out the sweetness. Letting them sit for a few minutes before assembling the salad also helps boost the flavor.
Yes, I do it all the time! Just pack the tomatoes and mozzarella in one container, the basil in another, and take the dressing in a small jar. Assemble it right before eating so it doesn’t get soggy.
More easy salads to try:
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Caprese Salad Recipe
Ingredients
- 1 pound heirloom, Roma, or cherry tomatoes ripe and cut into half
- 1 1/2 cup fresh mozzarella sliced
- 1/2 cup fresh basil leaves
- 2 tablespoons balsamic vinegar reduction
- 2 tablespoons balsamic vinegar optional
- 2 tablespoons pesto optional
- 2 tablespoons olive oil
- salt and freshly ground black pepper
Instructions
- Slice the tomatoes and cheese and arrange overlapping each other on a platter.
- Drizzle with olive oil, balsamic vinegar reduction, pesto, and balsamic vinegar, and season with salt and pepper to taste.
- Sprinkle with fresh basil leaves and serve immediately.
Video
Notes
Salt tomatoes before assembling
Like I mentioned in my Burrata Caprese recipe post, I have quite a bit of experience working with tomatoes, and for this particular recipe, I definitely recommend lightly salting the tomato slices right after cutting them. I let them sit for 5 to 10 minutes so they release a little juice and the flavor intensifies. It makes every bite taste richer and pairs amazing with the creamy mozzarella and fresh basil.More tips to consider:
-
- I’ve found that a serrated knife slices tomatoes cleanly without crushing them. Especially helpful for super juicy ones.
-
- I always let the tomatoes and mozzarella sit out for a bit before assembling. That way, the flavors are more pronounced and everything tastes fresh.
-
- If I can’t find heirlooms, I go with grape or cherry tomatoes. They’re small, sweet, and easy to work with.
-
- After slicing fresh mozzarella, I gently pat it with a paper towel to remove extra moisture. This keeps the salad from getting soggy.
-
- On hot days, I chill the serving plate in the fridge before assembling the salad. It helps keep everything nice and cool when serving outdoors.