Caprese Salad (Tomato, Mozzarella and Basil Salad)
Why this recipe works
- Few ingredients, clear flavours: The salad keeps the focus on ripe tomatoes, fresh mozzarella and basil, so each ingredient has a distinct role.
- Clean, balanced dressing: Balsamic vinegar adds a gentle tang that lifts the mozzarella and tomato without overwhelming them.
- Ready in minutes: With no cooking required, the dish comes together quickly and is best served soon after assembling.
Get the most out of this recipe
Ingredient notes
- Choose ripe tomatoes: Use tomatoes that are fragrant and heavy for their size; they give the salad its sweetness and juiciness.
- Dry the mozzarella: Pat fresh mozzarella dry before slicing so it is easier to cut cleanly and does not water down the plate.
- Use good olive oil: Extra virgin olive oil is part of the flavour here, not just a dressing base, so choose one you enjoy tasting.
Timing notes
- Serve soon after dressing: Caprese is at its best shortly after assembly, before the tomatoes release too much juice.
- Bring to room temperature: If the salad has been refrigerated, let it sit briefly before serving so the mozzarella softens and the tomato flavour opens up.
Ingredient swaps
- Use white balsamic for a lighter finish: White balsamic vinegar gives a gentler tang and keeps the salad’s colour brighter.
- Swap in burrata for extra creaminess: Burrata can replace fresh mozzarella when you want a softer, richer centre.
Serving ideas
- Serve as an antipasto: Pair with crusty bread, olives or grilled vegetables for a simple Italian-style starter.
- Layer for contrast: Alternate tomato and mozzarella slices, then tuck basil between them so every serving gets cheese, fruit and herbs.
Equipment you'll need
Ingredients
Instructions
- Slice the tomatoes and fresh mozzarella into even rounds. Arrange them on a serving plate, alternating tomato and mozzarella, and tuck in the basil leaves.
- Drizzle over the extra virgin olive oil and balsamic vinegar. Season with the fine sea salt and black pepper, then let it stand for 2 minutes so the flavours settle before serving at room temperature.
Recipe notes
Tips
- Use tomatoes that smell fragrant and feel heavy for their size; they are usually the sweetest.
- For the cleanest slices, pat the mozzarella dry before cutting so it does not slip.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised fresh mozzarella.
Substitutions
- Replace balsamic vinegar with white balsamic vinegar for a lighter colour and a gentler tang.
- Replace fresh mozzarella with burrata cheese for a softer, creamier centre.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you must store it, cover and refrigerate for up to 1 day; bring back to room temperature for 15 minutes before serving, and expect the tomatoes to release some juice.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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