Caprese Salad

Caprese Salad is the ultimate taste of summer. Juicy ripe tomatoes, creamy mozzarella, and fresh basil all come together with a simple drizzle of olive oil. It’s light, fresh, and perfect for warm days.

If you love fresh summer tomatoes as much as I do, this Caprese Salad deserves a spot on your table right next to my classic Bruschetta or this Panzanella Salad.

plate of Caprese Salad with a fork and spoon

Holly’s Recipe Highlights: Caprese Salad

What is Caprese Salad: Caprese Salad (known in Italian as Insalata Caprese) is a simple, classic Italian salad originating from the island of Capri. It is designed to feature the colors of the Italian flag: green, white, and red.

Why Make It: Simple, high-quality ingredients do all the work, giving you incredible flavor with almost no prep and no fussy dressing needed.

Flavor Tip: This is best made when tomatoes are in season for the most flavor and best price.

Serving Suggestions: This salad is perfect alongside grilled summer dinners like chicken, steak, or seafood. Serve it with crusty bread to soak up the olive oil and juices.

Total Time: 15 Minutes Serves: 4 Cooking Method: None!

Ingredient Notes

basil , tomatoes , mozzarella , vinegar , oil , salt and pepper with labels to make Caprese Salad

Tomatoes: The ripest, juiciest tomatoes make all the difference here. I love to use fresh on-the-vine tomatoes; heirlooms bring beautiful color, Roma tomatoes slice neatly, and cherry tomatoes can be halved for a more casual, bite-sized version.
Fresh Mozzarella Cheese: Fresh mozzarella is soft, creamy, and mild. You can use a mozzarella ball, log, pre-sliced slices, bocconcini, or even mozzarella pearls for a perfectly portioned, no-fuss salad.
Fresh Basil Leaves: Add the basil just before serving so it stays bright, fragrant, and full of flavor. Tear larger leaves instead of chopping to keep them from bruising.
Balsamic Vinegar: A light drizzle adds a tangy finish, while balsamic glaze is thicker and sweeter.
Variations: Add sliced avocado for a creamy twist, swap the olive oil for a little pesto to boost the basil flavor, or skip the balsamic for a more classic Italian-style version. You can also add prosciutto to make it a heartier appetizer platter.

adding tomato slices and mozzarella slices to plate to make Caprese Salad

How to Make Caprese Salad

Slice the tomatoes and fresh mozzarella (full recipe below).
Arrange them on a platter.
Drizzle with olive oil and balsamic vinegar, if using.
Season with salt and pepper, add fresh basil, and serve.

For the Best Flavor: Use room-temperature tomatoes.
Slice Mozzarella Gently: Use a sharp knife so it stays neat and doesn’t tear.
Pat Mozzarella Dry: Pat dry if it has a lot of liquid, especially when using a log or ball.
Season the Tomatoes: Do this just before serving so the salad does not become watery.
Add Basil at the End: This keeps it fresh and green.
For a Party Platter: Assemble the tomatoes and mozzarella ahead, then add oil, seasoning, balsamic, and basil right before serving.

Storing Caprese Salad

This salad is best served fresh, but store leftovers in an airtight container in the refrigerator for up to 3 days. Store basil separately, and do not freeze the salad.

Fresh Tomato Favorites

Did you enjoy the following Caprese Salad Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Total Time 15 minutes

Slice the tomatoes and cheese into ¼-inch-thick rounds.
Arrange tomatoes and cheese on a plate or platter.
Drizzle with olive oil (and balsamic vinegar if using) and season with salt and pepper to taste.
Sprinkle with fresh basil leaves and serve immediately.

A serrated knife will work best to cut the tomatoes.
Keep leftover Caprese salad in the fridge for up to 3 days in a covered container.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Party Food, Salad

Cuisine American, Italian

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