Caprese Salad Recipe: A Classic Italian Delight

1. Jump to Recipe (Printable Card)

If you want to go straight to the recipe card, scroll to the Printable Recipe Card section near the end. Otherwise, keep reading for tips, history, variations, and troubleshooting that will help you make an exceptional Caprese Salad every time.

2. Why You’ll Love This Caprese Salad

Caprese Salad is the kind of food that reminds you fresh ingredients often need nothing more than a little attention. It’s:

Quick: Assembly-only, 10–15 minutes from start to finish.
Flavorful: Three or four high-quality ingredients that sing together.
Versatile: Serves as appetizer, side, or light meal.
Visually pleasing: The bright contrast of red, white, and green makes an attractive plate for gatherings.
Adaptable: Works with heirloom tomatoes, cherry tomatoes, or even grilled vegetables for seasonal variation.

This is not a recipe that tries to hide low-quality ingredients. Instead, it celebrates them. With the right choices you’ll get the satisfaction of a restaurant-quality plate at home.

3. Ingredients — What to Buy and Why

Use the quantities below as a starting point and scale to match the number of guests.

Ingredients

1 1/2 lbs (about 700 g) ripe tomatoes — 3–4 medium or a mix of heirloom slices. Choose tomatoes that are fragrant and slightly soft to the touch.
12–16 oz (340–450 g) fresh mozzarella — buffalo mozzarella (mozzarella di bufala) if available; otherwise, high-quality cow’s milk fresh mozzarella.
1 small bunch fresh basil — about 1/3–1/2 cup whole leaves (loosely packed). Choose bright green, undamaged leaves.
3 Tbsp extra virgin olive oil — choose a fruity, balanced oil for finishing.
1/2 tsp sea salt (or to taste) — flaky sea salt at the end gives a nice texture.
1/4 tsp freshly ground black pepper — grind just before use.
2 Tbsp balsamic glaze (optional) — or a light drizzle of quality aged balsamic vinegar. You can make a simple balsamic reduction at home.

Notes on selection

Tomatoes: Flavor is everything. If tomatoes lack flavor, the salad will be flat. Heirloom tomatoes are excellent for flavor and color, but vine-ripened beefsteak or campari tomatoes also work. For small gatherings, mixing red and yellow tomatoes adds color contrast.
Mozzarella: Fresh mozzarella should be moist, slightly springy, and milky. Drain any liquid and pat lightly with paper towel to avoid watering down the salad.
Basil: Fresh, not bruised. Tear only if leaves are large; whole leaves are often more attractive.
Olive oil & balsamic: Use them as finishing touches — inexpensive substitutes will show.

4. Equipment You’ll Need

This recipe requires minimal equipment:

Sharp chef’s knife or serrated tomato knife
Cutting board
Serving platter or shallow bowl (white or neutral color shows the colors nicely)
Small bowl for olive oil and seasoning (optional)
Small saucepan if you make balsamic reduction
Paper towels for patting mozzarella dry

5. Step-by-Step Instructions

Prep time: 10 minutes
Assembly time: 5 minutes
Serves: 4 (as a side or appetizer)

Method

Prepare the ingredients: Wash and dry tomatoes and basil. Drain and lightly pat the mozzarella with paper towels. If the mozzarella is in a ball, slice into 1/4-inch (6 mm) rounds. Slice tomatoes to match the mozzarella thickness for balance.
Arrange on the platter: There are two popular presentations — classic overlapping rounds and salad-styled clusters. For a classic presentation, alternate tomato and mozzarella slices in a single layer along the platter. For a rustic look, scatter sliced tomatoes, torn mozzarella, and basil over a shallow bowl.
Add basil: Tuck whole basil leaves between slices or scatter on top. Avoid chopping basil finely — whole leaves preserve the aroma and appearance.
Season generously: Sprinkle with sea salt and freshly ground black pepper. Salt draws flavor from tomatoes and marries with cheese.
Finish with oil and glaze: Drizzle extra virgin olive oil evenly over the salad. If using, drizzle balsamic glaze lightly — less is more. Taste and adjust seasoning.
Serve immediately: Caprese is at its best fresh; serve within 30 minutes of assembly. If you must wait, keep salad covered in the refrigerator for up to an hour, but bring to room temperature before serving for best flavor.

Photo suggestions for your post:

Ingredient flat lay (tomatoes, mozzarella, basil, olive oil, balsamic).
Close-up of tomato and mozzarella slices layered together.
A drizzle shot of balsamic reduction (slow shutter for motion).
Final plated shot with a wedge of crusty bread.

6. How to Make Balsamic Glaze (Optional)

If you don’t have ready-made balsamic glaze, you can make a quick reduction:

Ingredients:

1 cup (240 ml) balsamic vinegar
1–2 tsp honey or sugar (optional, for balance)

Method:

Pour balsamic vinegar into a small saucepan and bring to a gentle simmer over medium-low heat.
Reduce the heat and let it simmer, stirring occasionally, until the liquid coats the back of a spoon (about 10–20 minutes depending on heat and pan).
If desired, whisk in a little honey or sugar in the last few minutes.
Allow to cool — it will thicken more as it cools. Store in a jar in the refrigerator for up to 2 weeks.

Tip: Avoid over-reducing so it becomes too syrupy. A balance between pourable and thick is ideal.

7. Pro Tips for the Perfect Caprese

Match thickness: Keep tomato and mozzarella slices roughly the same thickness for a balanced bite. About 1/4 inch (6 mm) is a good standard.
Dry the mozzarella: Fresh mozzarella often comes packed in liquid. Lightly pat with paper towel to remove excess moisture so it doesn’t water down the salad.
Salt at the right time: Add sea salt immediately after arranging to bring out the tomatoes’ juices, but if you salt too early and refrigerate, tomatoes can become watery.
Room temperature matters: Serve at room temperature (take mozzarella and tomatoes out of fridge 15–30 minutes before serving) to enhance flavor.
Fresh basil vs. pesto: Use whole basil leaves for classic texture and aroma. If you prefer a stronger basil note, a light drizzle of pesto can be used sparingly.
Olive oil last: Use olive oil as a finishing touch, not a cooking medium.
Use flaky salt: Finishing with flaky sea salt or Maldon adds a lovely texture contrast.
Quality over quantity: A small upgrade in olive oil or mozzarella will dramatically improve the final dish.

8. Variations & Add-Ons

While the classic is timeless, subtle additions can make the salad your own without overpowering the base.

Simple and elegant variations

Prosciutto Caprese: Add thin slices of prosciutto for a salty, meaty note.
Caprese Skewers: Thread cherry tomatoes, bocconcini (mini mozzarella), and basil on skewers for parties.
Avocado Caprese: Add sliced avocado for creaminess (serve immediately to avoid browning).
Burrata Caprese: Replace mozzarella with burrata for an indulgent, creamy interior. Break open the burrata on the platter and arrange tomatoes and basil around it.
Arugula Base: Serve on a bed of arugula or baby greens for peppery contrast.
Grilled Caprese: Lightly grill thick tomato slices and mozzarella for smoky depth. This works well when fresh tomatoes are out of season.

Flavorful twists

Citrus note: Add a squeeze of fresh lemon or orange zest for brightness.
Herb mix: Mix torn basil with a few torn mint or oregano leaves for a different herb profile.
Crunch: Sprinkle toasted pine nuts or chopped toasted almonds for texture.

Dietary considerations

Vegan alternative: Use high-quality plant-based mozzarella and a drizzle of aged balsamic for a vegan-friendly version.
Lower-fat: Use less mozzarella and increase tomatoes/basil to reduce calories while keeping flavor.

9. Serving Suggestions & Wine Pairings

Serve with:

Crusty bread: Slices of ciabatta or sourdough are perfect for soaking up olive oil and balsamic.
Grilled meats: Complements grilled chicken, fish, or steak.
Antipasto board: Include olives, marinated artichokes, and cured meats for a Mediterranean spread.
Light pasta: Pair with a simple aglio e olio or lemon pasta for a balanced meal.

Wine pairing tips:

White wines with crisp acidity like Pinot Grigio or Sauvignon Blanc pair well.
A light-bodied rosé can also complement the tomato and basil.
Avoid heavily oaked or tannic wines that overpower the delicate mozzarella.

10. Storage, Leftovers & Make-Ahead Notes

Best practice: Caprese Salad is best eaten fresh within 30–60 minutes of assembly. If you must prepare ahead:

Make components ahead: Slice tomatoes and mozzarella separately and store in airtight containers in the fridge for up to 24 hours. Pat mozzarella dry before assembly. Keep basil leaves in a slightly damp paper towel in a sealed container.
Assemble just before serving: Combine components and finish with oil and glaze at least 10–15 minutes before serving. Avoid sealing in airtight containers after assembly — condensation can make the salad soggy.
Leftovers: Store assembled leftovers for up to 24 hours in the refrigerator. Bring to room temperature before serving. Note that texture will soften and tomatoes may release liquid.

11. Troubleshooting: Fixes for Common Issues

Problem: Salad is watery after assembly.
Fix: Pat mozzarella dry before assembling. Use slightly less ripe tomatoes or drain sliced tomatoes on paper towels for 10 minutes. Salt just before serving.

Problem: Tomatoes lack flavor.
Fix: Use the ripest tomatoes you can find. If tomatoes are bland, consider roasting or grilling slices briefly to concentrate flavor or add a light sprinkle of good sea salt 10 minutes before serving.

Problem: Basil browning fast.
Fix: Store basil leaves wrapped in a damp paper towel, or add just before serving. Avoid chopping basil too far ahead.

Problem: Too much balsamic glaze overpowering.
Fix: Lighten the glaze with a splash of olive oil or dilute with a touch of water. Use glaze sparingly — a few thin lines are enough.

12. Nutrition Facts (per serving)

Serving size: This recipe yields approximately 4 servings (as a side/appetizer). Nutrition shown per serving, based on 4 servings.

Calories: ~260 kcal
Protein: ~14 g
Total Fat: ~20 g
Carbohydrates: ~8 g
Fiber: ~1–2 g
Sodium: variable depending on cheese and added salt

Note: Values are estimates. If you need exact nutrition for medical reasons or dietary planning, use nutrition software or a registered dietitian.

13. Frequently Asked Questions

Q: Can I use cherry tomatoes for Caprese?
A: Yes. Halved cherry tomatoes are great for skewers or a salad-style Caprese. They’re especially helpful for bite-sized servings at parties.

Q: Is Caprese salad traditionally served with balsamic?
A: Traditional Caprese is simply tomato, mozzarella, basil, olive oil, salt, and pepper. Balsamic or balsamic glaze is a popular addition outside of Naples and offers a sweet-tangy contrast.

Q: How long can I store a Caprese salad?
A: Ideally consume within 1 hour of assembly. If stored, assembled salad should be consumed within 24 hours; texture and flavor degrade over time.

Q: What cheese can substitute for mozzarella?
A: Burrata makes a creamier alternative; bocconcini (mini mozzarella balls) work well for skewers. For a dairy-free option, use a high-quality plant-based mozzarella.

Q: Can I make Caprese in winter?
A: You can, but fresh summer tomatoes are superior. In winter, use hydroponic or greenhouse vine-ripened tomatoes, or try roasted tomatoes to intensify flavor.

14. A Short History & Cultural Notes

Caprese Salad (Insalata Caprese) originates from the island of Capri in southern Italy and is celebrated for representing the Italian flag with red tomatoes, white mozzarella, and green basil. It likely evolved in the early 20th century, inspired by simple, available Mediterranean ingredients. Over time it became a symbol of Italian freshness — a reminder that great cooking often starts from great produce.

15. SEO & Publishing Tips (Schema, Images & Internal Linking)

Recipe Schema: Add structured data (Recipe JSON-LD) to improve the chance of rich results in search. Below is a basic JSON-LD example you can modify with exact times, yields, and image URLs:

jsonCopyEdit<script type="application/ld+json">
{
  "@context": "https://schema.org/",
  "@type": "Recipe",
  "name": "Caprese Salad",
  "author": {
    "@type": "Person",
    "name": "Callie"
  },
  "datePublished": "2024-09-02",
  "description": "Simple Caprese Salad with ripe tomatoes, fresh mozzarella, basil, olive oil and optional balsamic glaze. Ready in 15 minutes.",
  "prepTime": "PT10M",
  "cookTime": "PT0M",
  "totalTime": "PT10M",
  "recipeYield": "4 servings",
  "recipeCategory": "Salad",
  "recipeCuisine": "Italian",
  "nutrition": {
    "@type": "NutritionInformation",
    "calories": "260 calories"
  },
  "recipeIngredient": [
    "1 1/2 lbs ripe tomatoes, sliced",
    "12 oz fresh mozzarella, sliced",
    "1 small bunch fresh basil leaves",
    "3 tablespoons extra virgin olive oil",
    "1/2 teaspoon sea salt",
    "1/4 teaspoon black pepper",
    "2 tablespoons balsamic glaze (optional)"
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    {
      "@type": "HowToStep",
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Images & Alt Text: Add high-resolution images and descriptive alt text such as:

Alt: Fresh Caprese salad arranged on white platter with vine-ripened tomatoes, slices of mozzarella, and whole basil leaves
Alt: Close-up of balsamic glaze being drizzled over Caprese salad

Image file names: Use SEO-friendly file names: caprese-salad-tomato-mozzarella.jpg, balsamic-reduction-drizzle.jpg.

Internal linking: Link to related posts like “Greek Salad,” “How to Make Pesto,” or “Simple Grilled Chicken” to boost page authority and time-on-site. Use natural anchor text (e.g., “pair it with our lemon grilled chicken”).

Page structure: Use a table of contents with anchor links and include a printable recipe card near the top for readers who want the recipe quickly. Use headings (H2/H3) consistently and include the primary keyword naturally in the H1 and a few H2s.

16. Printable Recipe Card

You can copy this block into your site’s recipe card or display it as a printable section.

Caprese Salad — Printable Recipe Card

Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Serves: 4

Ingredients

1 1/2 lbs ripe tomatoes, sliced 1/4 inch
12–16 oz fresh mozzarella, sliced 1/4 inch
1 small bunch fresh basil leaves (about 1/3 cup)
3 Tbsp extra virgin olive oil
1/2 tsp sea salt (or to taste)
1/4 tsp freshly ground black pepper
2 Tbsp balsamic glaze (optional)

Instructions

Wash and dry tomatoes and basil; drain and pat mozzarella dry.
Slice tomatoes and mozzarella to matching thickness.
On a platter, alternate tomato and mozzarella slices. Tuck basil leaves between.
Sprinkle with sea salt and black pepper.
Drizzle with olive oil and light balsamic glaze (if using).
Serve immediately at room temperature.

Notes

For best flavor, use ripe, fragrant tomatoes and high-quality fresh mozzarella.
Make balsamic glaze by reducing 1 cup balsamic vinegar to about 2–3 tablespoons over low heat.

17. Final Notes & Call to Action

Caprese Salad is proof that simplicity done well is a form of elegance. With careful ingredient selection and a few small techniques — drying mozzarella, matching slice thickness, and finishing at room temperature — you’ll elevate this humble dish into something memorable.

If you try it, I’d love to hear how you made it your own. Leave a comment with your favorite variation or share a photo on social media and tag the recipe handle. Happy cooking!