Classic Caprese Salad
on Apr 23, 2025
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For a taste of Italy that goes down easily, try a classic caprese salad. This fresh salad can be prepared in just five minutes and is both satisfying and full of flavor. Make it a meal with some Italian bread on the side.
Warm weather calls for fresh ingredients! If you’re looking for more great ideas, this watermelon arugula salad or tomato pie really hit the spot!
Why I Love This Recipe
- Ready in five minutes.
- Fresh ingredients that don’t require cooking.
- Savory and refreshing.
Ingredients Needed
Here is a preview of what you need for insalata caprese. Please see the ingredients and detailed instructions in the recipe card.
How to Make It
The star of the show here is the tomato! You’ll want to reach for the reddest, freshest slicing tomato you can find. If you don’t grow your own, I suggest buying heirloom tomatoes from a local farmer’s market.
Step 1: Slice the tomatoes and mozzarella cheese evenly, then alternate them on a large plate.
Step 2: Continue filling in each row until the plate is full.
Step 3: Tuck in basil leaves around the slices.
Step 4: Drizzle the salad with balsamic glaze and olive oil. Season with salt and pepper to taste.
Recipe Tips
- Dice the tomatoes and cheese into smaller pieces, and shred the basil if you prefer a tossed-style salad.
- Use coarse sea salt to add texture.
- This salad is best enjoyed right away.
Notes From the Kitchen
- You can use Roma, heirloom, beefsteak, or any medium-sized tomato that slices well. Use what looks best at the store (or from your garden!). I reach for the deepest red I can find.
- Grab pre-sliced mozzarella or slice up a ball yourself. Both are great. To make a salad with diced tomatoes, mozzarella pearls are another good option.
- Balsamic glaze is thicker and sweeter (usually has added sugar or honey), while a reduction is just simmered-down vinegar. Either one works, but I would skip regular balsamic vinegar because it’s too runny and makes a mess on your plate.
More Tasty Salads
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Classic Caprese Salad
Ingredients
- 4 medium ripe tomatoes, sliced nice and thick (about ¼-inch)
- 16 oz fresh mozzarella, sliced to match the tomatoes
- fresh basil leaves, about a handful
- 1½ tablespoons olive oil
- 1½ tablespoons balsamic glaze or balsamic reduction
- Coarse salt and pepper to taste, totally optional but adds a nice finish
- Optional but highly encouraged: serve with crostini or a hunk of crusty bread
Instructions
- On a platter, layer your tomato and mozzarella slices around a large plate and continue in rows until the plate is full.
- Tuck the basil leaves in between or scatter them over the top like confetti.
- Drizzle the olive oil and balsamic glaze over the top of the salad.
- Sprinkle with a bit of salt and black pepper to taste.
- Pop it in the fridge until you’re ready to serve, or go ahead and dig in. It’s best when it’s chilled but not icy cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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