There are days when all I want is something simple yet satisfying—something that lets the ingredients shine. That’s exactly why I love this Caprese salad.
It’s not just a dish; it’s a celebration of summer.
Why I Love This Caprese Salad
This Caprese salad is the kind of dish that reminds me why I cook.
No stove, no fuss—just layers of juicy tomatoes, soft mozzarella, fragrant basil, and a silky drizzle of olive oil.
The salt and balsamic glaze take it from simple to spectacular.
It’s my go-to for a light appetizer or a side that looks like it came from a high-end bistro but only takes five minutes to prepare.
What You’ll Need (Ingredient Highlights)
Ripe Tomatoes – Look for bright red, slightly soft tomatoes like heirlooms or vine-ripened.
The better the tomato, the better the salad.
Fresh Mozzarella – Use whole milk mozzarella packed in water.
It should slice smoothly and have a delicate, milky taste.
Fresh Basil – Large green leaves add a pop of color and an aromatic punch.
Don’t substitute dried basil—it just won’t work.
Extra Virgin Olive Oil – Go for the good stuff!
It’s worth using a quality olive oil with peppery, fruity notes.
Sea Salt & Black Pepper – Simple seasoning brings everything to life.
Flaky sea salt makes a lovely finishing touch.
Balsamic Glaze (optional) – Adds sweet tang and beautiful contrast.
A little goes a long way.
Pro Tips Before You Start
Slice the tomatoes and cheese just before serving to keep them fresh and juicy.
Always use room temperature ingredients—cold tomatoes lose their flavor.
Stack carefully for visual appeal.
This salad is as much about the presentation as the flavor.
If making ahead, assemble without seasoning or drizzling—add those right before serving.
How to Make the Perfect Caprese Salad
Step 1: Prepare Your Ingredients
Wash and dry the basil.
Slice the tomatoes and mozzarella into even ¼-inch rounds.
If they’re too wet, blot gently with paper towels.
Step 2: Layer the Salad
On a large serving platter, alternate slices of tomato and mozzarella, overlapping them slightly.
Tuck basil leaves between the layers so you get some in every bite.
Arrange in a circle, in rows, or however you like—just make sure the layers are visible and the plate looks balanced.
Step 3: Season and Finish
Right before serving, sprinkle the salad with sea salt and black pepper to taste.
Drizzle generously with extra virgin olive oil, letting it flow lightly over each slice.
If using balsamic glaze, drizzle it over the salad in a zig-zag or spiral for that classic Caprese look.
Serve immediately.
What to Serve It With
Crusty toasted baguette or garlic bread
Grilled meats like chicken, steak, or Italian sausage
A glass of dry white wine or sparkling water with lemon
As a starter before pasta or risotto
Variations / Substitutions
Add sliced avocado for creaminess and richness.
Use burrata instead of mozzarella for an ultra-creamy upgrade.
Swap balsamic glaze with aged balsamic vinegar.
Make it mini with cherry tomatoes and mozzarella balls on skewers.
Storage & Leftovers
Caprese salad is best enjoyed fresh, but you can store leftovers for up to 1 day in the fridge.
Cover tightly and avoid adding extra oil or balsamic until serving again.
Note: tomatoes can become mealy when refrigerated too long, and the basil will wilt quickly.
FAQs
Can I make Caprese salad ahead of time?
Yes, but wait to drizzle the oil and glaze until just before serving to keep everything fresh.
What kind of tomatoes are best?
Heirloom, Roma, or vine-ripened tomatoes work beautifully. Choose firm but ripe ones.
Can I use store-bought balsamic glaze?
Absolutely! A good store-bought glaze saves time and still tastes great.
Do I have to use fresh mozzarella?
Yes. Regular shredded mozzarella won’t have the same texture or flavor. Fresh is key.
How do I keep basil from wilting?
Add the basil last and avoid letting it sit under wet ingredients.
You can also chill it briefly between damp paper towels.
Can I make this a main dish?
Yes! Serve it on a bed of arugula or baby greens and top with grilled chicken or shrimp.
What olive oil should I use?
Use a high-quality extra virgin olive oil—ideally cold-pressed, with a fruity or peppery note.
Final Thoughts
There’s a reason this Caprese salad has stood the test of time.
With only a handful of fresh ingredients and barely five minutes of work, it delivers serious flavor and elegance.
Whether you’re planning a summer dinner party or just need a refreshing side, this salad fits any occasion.
For me, it’s a little piece of Italy on a plate—pure, bright, and unforgettable.
Caprese Salad
Ingredients
- 1 1/2 lbs ripe tomatoes 3–4 medium, sliced 1/4” thick
- 12 –16 oz fresh mozzarella sliced 1/4” thick
- 1 bunch fresh basil about 1/3 cup basil leaves
- 3 Tbsp extra virgin olive oil for drizzling
- 1/2 tsp sea salt or to taste
- 1/4 tsp black pepper or to taste
- 2 Tbsp balsamic glaze or to taste (optional)
Instructions
- Layer tomato slices on a serving platter.
- Tuck mozzarella slices between the tomatoes so both are visible.
- Slide basil leaves in between the layers. Arrange attractively.
- Just before serving, sprinkle with sea salt and black pepper.
- Drizzle generously with extra virgin olive oil.
- Finish with a drizzle of balsamic glaze, if using. Serve immediately.
- See full steps with tips & photos → https://mischacrossing.com/caprese-salad/
Notes
- Use the ripest tomatoes you can find—heirloom or vine-ripened are best.
- Burrata can be used instead of mozzarella for a creamier twist.
- Slice everything evenly for the best presentation.
