Caprese salad is an ultra refreshing Italian summer salad made with ripe tomatoes, fresh mozzarella, and flavorful basil that adds a touch of sweetness to the dish.
Why this recipe works
What’s more appetizing than a fresh caprese salad in the hot summer months when the tomatoes are at their ripest? This colorful dish originates from Italy and gets its name from the island of Capri. It’s jam-packed with vitamins and minerals for a delightfully nutrient-dense salad featuring mozzarella, tomatoes, basil, and a drizzle of balsamic vinegar.
Light summer salads are one of my favorite dishes to serve at dinner parties, BBQs, and for bringing along to backyard get-togethers. I typically alternate between a caprese salad or a tomato cucumber salad with feta for delicious flavor and fresh ingredients to serve up to family and friends.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TOMATOES – Vine-ripe tomatoes are our go-to for caprese salad. You can really use any kind of tomato you’d like here
MOZZARELLA – Use fresh mozzarella. Costco and other local grocery stores sell pre-sliced logs that work great and are easier to work with. If the mozzarella is not pre-sliced, choose large balls of mozzarella. It is typically found in the refrigerated section with the specialty cheeses.
BASIL – You can either add full basil leaves to your salad or chop them up and sprinkle it on top. To chiffonade the basil, stack 5-6 basil leaves on top of one another. Roll from the stem side in to form one tight roll. Slice crosswise to make thin curls of basil.
DRESSING – Use a high-quality balsamic vinegar and extra virgin olive oil. Olive oil should be fresh and stored in a cool, dark place. Olive oil becomes rancid and loses its flavor within a short period of time (1-3 months). Alternatively, you can skip the balsamic and opt for a more classic Italian dressing for your caprese salad by simply drizzling with extra virgin olive oil.
How to Make Caprese Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Slice tomatoes and mozzarella into 1⁄4″ slices. Overlap tomato and mozzarella slices on a platter, rotating between the two to form a beautiful pattern.
- Sprinkle basil leaves over the platter of tomatoes and cheese (you can also chiffonade the basil and sprinkle it over the top).
- Combine balsamic vinegar, sugar, pepper, and salt in a small bowl.
- While continually whisking, gradually drizzle the olive oil into the vinegar mixture to emulsify the dressing.
- Drizzle the dressing over the platter of tomatoes, cheese, and basil. Top with more freshly cracked pepper and salt, if desired.
- Serve immediately.
Frequently Asked Questions & Expert Tips
Caprese salad is definitely best served fresh, but you can store it in an air-tight container kept in the refrigerator for up to 3 days if you’d like to store your leftovers.
Serving Suggestions
Arrange your sliced mozzarella and tomatoes by overlapping them on a nice platter, or simply create stacks with one tomato, one slice of mozzarella, and either chopped or a whole basil leaf on top.
We’ve also made caprese salad skewers in the past by using mozzarella pearls, cherry tomatoes, and a basil leaf drizzled or served alongside the balsamic dressing for individual portions guests can grab and go with. You can also serve the salad ingredients atop a sliced baguette!
More Salad Recipes
- Tzatziki Salad
- Cucumber Salad
- Greek Salad Sushi
- Grilled Corn and Zucchini Salad
- Tomato Cucumber Salad with Feta
- Waldorf Salad
- Watermelon Salad
- Greek Salad
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Caprese Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 large tomatoes vine ripened
- 16 oz fresh mozzarella sliced into 1⁄4" slices
- basil leaves small handful
- ¼ cup balsamic vinegar
- 1 tsp granulated sugar 1-2 tsp
- ½ tsp freshly ground black pepper
- ½ tsp coarse sea salt
- ½ cup extra virgin olive oil
Things You’ll Need
Before You Begin
- To chiffonade the basil, stack 5-6 basil leaves on top of one another. Roll from the stem side in to form one tight roll. Slice cross wise to make thin curls of basil.
- Use a high quality balsamic vinegar and extra virgin olive oil.
- Taste the dressing before drizzling over the salad. Adjust the amount of sugar, salt, and pepper to achieve a balanced flavor.
Instructions
- Slice tomatoes and mozzarella into 1⁄4" slices. Overlap tomato and mozzarella slices on a platter, rotating between the two to form a beautiful pattern.
- Sprinkle basil leaves over the platter of tomatoes and cheese (you can also chiffonade the basil and sprinkle it over the top).
- Combine balsamic vinegar, sugar, pepper, and salt in a small bowl.
- While continually whisking, gradually drizzle the olive oil into the vinegar mixture to emulsify the dressing.
- Drizzle the dressing over the platter of tomatoes, cheese, and basil. Top with more freshly cracked pepper and salt, if desired.
- Serve immediately.
Nutrition
Amanda Davis
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Lawrence Handley says
a purchased or homemade balsamic glaze is a nice optional dressing. Now, if I could get a good tomato in Florida!!!