Caprese Salad is guaranteed to become a favorite in your home. 10 minutes is all you need to make this gorgeous layered salad made of soft mozzarella, sweet basil, and juicy tomatoes.
This salad is something I love to make when I’m trapped for time. Fresh mozzarella, tomatoes, and basil leaves are always something I have in my kitchen. Even the most novice home cook can master this recipe! The hardest part is slicing the tomatoes and cheese. After that, all you have to do it layer and enjoy.
What Is Caprese Salad?
This Italian staple is a salad made arranged by layering fresh slices of tomato, mozzarella cheese, and basil leaves. It’s typically topped with salt, pepper, extra virgin olive oil, and either balsamic vinegar or balsamic glaze.
This arrangement, with the green white and red, it actually meant to look like the Italian flag! Not only is it visually stunning, but these flavors together compliment each other perfectly.
This recipe is very basic, and really depends on quality of ingredients to create a beautiful caprese salad. It’s all about fresh ingredients here! Keep scrolling for the full recipe and ingredient amounts.
- Tomatoes – You can use some medium sized heirloom or beefsteak tomatoes for this recipe. Find a variety that isn’t too juicy when ripe so that you have nice solid sliced for your salad.
- Mozzarella – Find yourself some good, fresh mozzarella.
- Fresh basil – Dried won’t quite do it for this recipe! Make sure you get some nice fresh leaves.
- Salt & pepper – I used a flaky sea salt and freshly cracked pepper. Season to taste.
- Olive oil – Find a good quaity cold-pressed extra virgin olive oil.
- Balsamic glaze – You can either make your own with this easy 2-ingredient recipe, or buy a bottle from the store.
How Do I Know It’s the Right Type of Mozzarella?
For this recipe you want fresh, soft mozzarella; not the block-style that you can shred.
This type of mozzarella you’ll find in a tub with a brine, similar to feta. Sometimes fresh mozzarella will come packed airtight in plastic, similar to block-style cheese, but instead it will be in a ball. Give it a feel and make sure it feels soft with some give.
You can also use burrata cheese for this recipe. It is even softer than fresh mozzarella, so you can spoon it onto the tomato slices.
How to Make Caprese Salad
- Arrange the salad: Layer the tomato sliced with mozzarella and basil leaves, alternating until you’re out of ingredients. Season the salad with salt and pepper, then drizzle with with the olive oil and balsamic glaze.
That’s it! Caprese salad is all about minimal effort and delicious ingredients.
How to Serve
This salad is a great side to accompany any of your favorite meals. Give these mains a try with your new favorite salad!
- Balsamic Pork Loin
- Italian Breaded Pork Chops
- Baked Chicken Thighs
- Bruschetta Salmon
- Italian Stuffed Peppers
- Chicken Parmesan
- Lemon Chicken Piccata
- Creamy Parmesan Orzo with Chicken and Asparagus
This recipe is definitely best enjoyed fresh, but you can still eat it the next day if there are some leftovers. I wouldn’t keep it any longer than that, as the tomatoes and basil will begin to become soggy.
If you want to make this salad ahead of time, simply slice the tomatoes and cheese. Assemble the salad right before serving. It is so easy to throw together! Sometimes I will slice up a tomato, a few slices of cheese, and just have a single-serving salad with my dinner or lunch.
Did You Love This Fresh Salad? Try These Recipes!
- Mini Caprese Salad Bites
- Avocado Tomato Salad
- Garlic Herb Red Potato Salad
- Greek Salad
- Mushroom Arugula Warm Salad
- Easy Coleslaw Recipe
Craving More? Follow Along:
- 4 medium tomatoes ripe, sliced 1/4 inch thick
- 1 pound fresh mozzarella sliced 1/4 inch rounds
- 20 fresh basil leaves
- 1/4 teaspoon flaky sea salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoon olive oil extra virgin
- 2 tablespoon balsamic glaze
- Arrange salad by layer layering slices of tomatoes alternating them with mozzarella slices and basil leaves, on a large, shallow platter.
- Drizzle the salad with olive oil, balsamic glaze and season with salt and pepper, to taste.
Tips & Notes:
- Leftovers: This recipe is definitely best enjoyed fresh, but you can still eat it the next day if there are some leftovers. I wouldn’t keep it any longer than that, as the tomatoes and basil will begin to become soggy.
- Make ahead: If you want to make this salad ahead of time, simply slice the tomatoes and cheese. Assemble the salad right before serving. It is so easy to throw together! Sometimes I will slice up a tomato, a few slices of cheese, and just have a single-serving salad with my dinner or lunch.