Italian Caprese Salad (Tomato, Mozzarella, and Basil Salad)

Caprese Salad is one of the simplest and most refreshing Italian dishes you can make. It’s made with just a few fresh ingredients—ripe tomatoes, fresh mozzarella, fresh basil leaves, and a drizzle of olive oil. The colors of the salad match the Italian flag!

Even though it’s easy to put together, Caprese Salad is beautiful enough for a dinner party and quick enough for a weekday lunch. It’s a perfect example of how simple ingredients can create something truly special.

What Is Caprese Salad?

Caprese Salad (in Italian, Insalata Caprese) comes from the island of Capri in southern Italy. It’s a cold tomato and mozzarella salad, often served as a starter in Italian meals.

The salad uses fresh mozzarella (often mozzarella di bufala), juicy tomatoes, basil, and extra virgin olive oil. Sometimes people add balsamic glaze or a sprinkle of salt and pepper.

In Italy, Caprese Salad is often enjoyed during summer when tomatoes are in season and taste their best.

Key Ingredients & Substitutions for Italian Caprese Salad

Tomatoes: Use ripe, fresh tomatoes like heirloom, beefsteak, or cherry tomatoes.

Fresh Mozzarella: Look for mozzarella balls or mozzarella di bufala for best flavor.

Fresh Basil: Whole leaves, not chopped—tear gently to keep the oils.

Olive Oil: Use good-quality extra virgin olive oil.

Salt and Pepper: Just a pinch brings all the flavors together.

Optional Add-Ins: Balsamic glaze, pesto, or avocado for extra flavor.

Equipment You’ll Need

• Sharp Knife: For slicing tomatoes and cheese cleanly.
• Cutting Board: To prep the ingredients.
• Serving Plate or Platter: To arrange the salad beautifully.
• Small Spoon: For drizzling olive oil or balsamic glaze.

Step-by-Step Instructions for Caprese Salad

Step 1: Prepare the Ingredients

1. Slice Tomatoes and Cheese: Cut 3 large tomatoes and 250g (9 oz) mozzarella into even slices.

Step 2: Assemble the Salad

2. Layer on a Plate: Arrange the tomato and mozzarella slices in a circle or line, alternating between the two. Tuck fresh basil leaves between slices.

Step 3: Season and Serve

3. Drizzle Olive Oil: Pour 2 tbsp (30ml) olive oil over the salad.
4. Add Salt and Pepper: Sprinkle with sea salt and freshly ground pepper to taste.
5. Optional: Add a drizzle of balsamic glaze for extra flavor.

Expert Tips for the Best Caprese Salad

Use the freshest ingredients—the salad is only as good as what you put in it, and because we only use a few ingredients, they need to be the best quality!

Room temperature tomatoes taste better than cold ones from the fridge.

Don’t slice too thinly—you want each bite to have enough tomato and cheese.

Tear, don’t chop, basil to keep it from bruising and turning dark.

Serving Suggestions

Caprese Salad is great as a starter before pasta or grilled meat. You can also serve it as a light lunch with some crusty bread or Italian focaccia bread on the side to soak up the juices and oil.

It’s perfect for picnics, barbecues, or summer dinners. Some people like to turn it into a sandwich or wrap it in prosciutto for an extra twist.

Make-Ahead and Storage

Make-Ahead: You can slice the tomatoes and cheese a few hours in advance. Just keep them in the fridge and assemble right before serving.

Storage: Best eaten fresh. Leftovers can be stored in the fridge for 1 day, but the tomatoes may release extra juice.

Avoid Freezing: This dish does not freeze well.

Frequently Asked Questions (FAQ)

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