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Slices of fresh mozzarella, tomato, and basil leaves arranged on a plate, drizzled with balsamic glaze and sprinkled with black pepper.
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Classic Caprese Salad

Nothing says Italian summer like a classic caprese salad. Make this as an appetizer or serve with bread for a tasty lunch that will have you dreaming of your next vacation.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Salad
Cuisine: Italian
Servings: 4 servings
Author: Andrea Updyke

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

Caprese salad is best enjoyed immediately. Any leftovers should be refrigerated and eaten within the next day. 

Nutrition

Serving: 1serving | Calories: 418kcal | Carbohydrates: 10g | Protein: 26g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 90mg | Sodium: 717mg | Potassium: 378mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1791IU | Vitamin C: 17mg | Calcium: 585mg | Iron: 1mg