Caprese Salad or Insalata Caprese is a simple summer salad with fresh mozzarella, thick slices of juicy tomatoes, basil and a splash of balsamic vinegar. Serve it as an appetizer, side dish, or just make it a meal!
Classic Caprese Salad Recipe
I don’t think there’s a better way to enjoy summer tomatoes than with some fresh mozzarella and basil. Caprese salad is an inspiration for so many dishes, from Grilled Chicken Caprese to French Bread Pizza Caprese and White Bean Caprese Salad, but this recipe is the original!
Insalata Caprese is a dish from Naples, named after the island of Capri. It makes sense that this dish comes from Naples, since it is the capital city of mozzarella and known for growing plump tomatoes, fragrant basil and producing some of the best olive oil. When I went to Naples and Capri, I ate Caprese salad every chance I could! There is a belief the salad was created as a symbol of the Italian flag, with the red, the green and the white elements layered on the plate.
Why You’ll Love Caprese Salad
- The best flavors of summer. Fresh ripe tomatoes and basil leaves—it’s hard to beat that combination! This salad is light, refreshing, and perfect for warm weather.
- Quick and easy. All you need to do is slice the tomatoes and mozzarella, garnish with basil leaves and top with balsamic vinegar and olive oil. It takes just a few minutes to put together!
- Versatile. Serve this salad as an appetizer or side dish, or even make it into a light lunch—however you serve it, it’s always a huge hit!
What You’ll Need
Since this simple salad only requires a few ingredients, the quality of those ingredients makes all the difference here. Use the best you can find! Scroll down to the recipe card below for exact measurements.
- Tomato – This is a wonderful recipe for using those big heirloom tomatoes you find at the farmers market.
- Fresh mozzarella – I buy fresh mozzarella the day I need it to make this salad and leave it on the counter. It doesn’t taste the same after it has been refrigerated; it loses its milky characteristics. Leftovers get refrigerated, destined for pizza or other recipes.
- Basil leaves – I like to slice them thinly so you get some in every bite.
- Extra-virgin olive oil – Use a good one! This recipe is so simple, you’ll be able to taste the difference.
- Balsamic vinegar – A syrupy aged balsamic is best.
- Salt and fresh pepper
How to Make Caprese Salad
See the recipe card below for printable instructions.
- Make the base. Arrange the mozzarella on a platter.
- Finish. Layer the mozzarella with the remaining ingredients.
Tips and Variations
- Use freshly made mozzarella if you can. If you have Italian markets in your area that make mozzarella fresh daily, I highly recommend going that route. Pastosa Ravioli is literally down the block from me and it’s my go-to when I want real mozzarella. You can use store bought “fresh” mozzarella, but it’s just not the same.
- Don’t refrigerate fresh mozzarella. If you buy fresh mozzarella, plan on eating it the same day and do not refrigerate, it will turn hard.
- Make sure your knife is sharp. The key to perfect sliced tomatoes is a sharp knife! If your knife is dull, it will tear the skin and smash the tomato as you slice.
- Swap in roasted peppers. It’s not exactly traditional, but roasted peppers are a delicious swap for tomatoes in this salad, or you can use a combination of roasted peppers and tomatoes.
- Drizzle on some pesto. Another not-so-traditional addition, but pesto amps up the basil flavor in Caprese salad.
What to Serve With Caprese Salad
- Chicken. Serve this salad with Balsamic Chicken Thighs with Roasted Vegetables or keep it simple with The Best Grilled Chicken Breast.
- Fish or seafood. Pesto Salmon would be fantastic with the flavors in this recipe.
- Bread. You can serve Caprese on or with a good crusty bread or focaccia.
- Pasta dishes. Caprese salad is a great side to serve with pasta. Try this Pasta with Creamy Zucchini Sauce.
- Grilled vegetables. Serve the salad alongside grilled vegetables like eggplant, zucchini, or bell peppers for a light vegetarian dinner. This Perfectly Grilled Zucchini Recipe is a favorite!
Proper Storage
Caprese salad is best enjoyed right after assembling, but if you do have leftovers, you can refrigerate them for up to 2 days. I recommend letting it come to room temperature before eating.
More Tomato Recipes
- Summer Tomato Salad
- Angel Hair Pasta with Zucchini and Tomatoes
- Tomato Basil Soup
- Pesto Parmesan Baked Tomatoes
- Bruschetta with Tomato and Basil
Caprese Salad
Ingredients
- 1 large tomato, sliced into 8 slices
- 8 oz fresh mozzarella, sliced into 8 slices
- 5-6 basil leaves, sliced
- 2 tsp extra virgin olive oil
- 1 tsp balsamic vinegar
- salt and fresh pepper
Instructions
- Place sliced mozzarella on a large plate or platter.
- Top with tomato, olive oil, balsamic, basil, salt and pepper.
Last Step:
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Photo Credit: Jess Larson