Caprese Salad
Updated Jul 16, 2025
This Caprese Salad is a simple classic Italian summer salad made with very few fresh ingredients. I skip the balsamic for an olive oil finish!
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
The simplest Italian Salad
Simple salads don’t mean boring salads, especially when it comes to this classic Caprese Salad made with big juicy tomatoes, creamy whole mozzarella cheese, fresh basil and a drizzle of olive oil and balsamic glaze. It’s so easy to make a caprese salad, and not to mention it’s usually such a crowd favorite
Whenever I need a quick appetizer or side dish, especially when I have guests over and serving an Italian meal with Lasagna or Pasta Bolognese, this Caprese salad is just the right dish to add my menu.
Happy Cooking!
– Yumna
Caprese Salad Ingredients
- Tomatoes: Plum tomatoes are my favorite, but any ripe mid-size tomato will work.
- Mozzarella: Buffalo mozzarella is the best (and the richest) imo, but all kinds of sliced mozzarella are great for this caprese salad.
- Basil: Fresh basil leaves and leave them whole – no need to chop them.
- Salt and pepper: Season to taste! I love sea salt and coarse black pepper here.
- Oil: Extra virgin olive oil is always my go-to for tomato caprese salad.
How to Make Caprese Salad
Caprese Salad
Ingredients
- 3 ripe tomatoes sliced ¼-inch thickness
- 12 ounces fresh mozzarella sliced ¼-inch thickness
- 1 bunch fresh basil leaves
- sea salt to taste
- black pepper to taste
- extra virgin olive oil for drizzling
Instructions
- Arrange the tomatoes and mozzarella slices on a large serving platter, alternating between them. Tuck the basil leaves between the tomato and mozzarella slices, and sprinkle more on top.
- Season the tomatoes and mozzarella slices with salt and black pepper to taste and then drizzle with extra virgin olive oil on top.
- Enjoy immediately.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Video Tutorial
Recipe Tips
- Slice your tomatoes and mozzarella evenly. I like to have a taste of everything in each bite of this caprese salad, so cutting the ingredients evenly helps make sure everything is well-proportioned! Plus it looks prettier.
- Use room temperature tomatoes. Warm tomatoes are so much more flavorful than those that come straight out of the fridge! I like to take mine out out at least an hour before beginning this recipe.
- Use small basil leaves. The flavor is more intense!
- Assemble before you serve. Sometimes the tomatoes can release too much water and sometimes the olive oil and balsamic get messy and runny as they sit, so I find it best to put the caprese together right before eating. It takes about 5 minutes to assemble.
“I’m obsessed with this recipe!! Thanks for the inspiration!” – Mina
Serving Ideas
- Pair it with a protein. My kids love eating this salad with grilled chicken tenders, but grilled salmon and baked chicken breast will be great, too.
- Add balsamic. It’s not technically traditional with caprese, but I love the sweetness of balsamic vinegar or my homemade balsamic glaze with this tomato salad.
- Serve with bread. I like to sop up the juices from this salad sourdough bread, or focaccia – so good!
FAQs
You can store any leftovers in an airtight container in the fridge for up to 3 days, but it’s best to eat this salad within 24 hours imo.
I like to prep this salad right before serving so the tomatoes and mozzarella don’t dry out. But if you want to get ahead of things, you can slice your tomatoes and cheese ahead of time and keep them covered at room temperature. Add the basil, seasonings and oil just before serving.
Comments
I’m obsessed with this recipe!! Thanks for the inspiration!
Thank you so much!!