Oh, Caprese Salad—just saying the name makes me smile! It’s one of those dishes that feels like summer on a plate, you know? I first fell in love with it during a trip to Italy, where it was served with the juiciest tomatoes and creamiest mozzarella, all drizzled with golden olive oil. Now, I make it whenever I want something fresh, simple, and downright delicious. There’s something magical about how just a few ingredients—ripe tomatoes, fresh mozzarella, and fragrant basil—come together so perfectly. Whether it’s a backyard BBQ or a quick weeknight dinner, this salad never fails to impress. And the best part? It’s ready in minutes!
Why You’ll Love This Caprese Salad
Trust me, this isn’t just any salad—it’s a little slice of summer magic. Here’s why you’ll be obsessed:
- No cooking, no fuss: Just slice, arrange, and drizzle. Perfect for those days when you want something delicious without turning on the stove.
- Freshness overload: Juicy tomatoes, creamy mozzarella, and fragrant basil? It’s like a garden party in your mouth.
- Impressively easy: Looks fancy, takes 10 minutes. Your guests will think you’re a culinary genius.
- Endlessly versatile: Serve it as a starter, side, or even pile it on crusty bread for the ultimate summer snack.
Honestly, once you try it, you’ll want to make it all season long!
Caprese Salad Ingredients
Okay, here’s the scoop—this salad is all about quality ingredients. Don’t skimp here, folks! You’ll need:
- 2 large ripe tomatoes (sliced about 1/4″ thick—trust me, thickness matters!)
- 8 oz fresh mozzarella (the kind packed in water, not that pre-shredded stuff—slice it to match your tomatoes)
- 1/4 cup fresh basil leaves (whole leaves look gorgeous tucked between slices)
- 2 tbsp extra virgin olive oil (the good stuff—this is where flavor happens)
- 1 tbsp balsamic glaze (that thick, syrupy kind—it makes all the difference)
- Salt and pepper to taste (I’m partial to flaky sea salt here)
See? Simple, but each ingredient shines. Now let’s make some magic!
How to Make Caprese Salad
Alright, let’s get stacking! This is the fun part—where those simple ingredients transform into something gorgeous. Follow these steps, and you’ll have perfection on a plate:
- Slice and arrange: Alternate tomato and mozzarella slices in a circular pattern on your serving dish. Overlap them slightly—it looks pretty and lets the flavors mingle.
- Tuck in the basil: Slide whole basil leaves between the slices. I like to fold some for texture and leave others flat for that classic look.
- Drizzle like a pro: Pour that golden olive oil in zigzags over everything, then follow with the balsamic glaze. (Tip: Use a spoon to control the drizzle—no gloppy messes!)
- Season to shine: Sprinkle with flaky salt and a crack of black pepper right before serving. Trust me, that salt makes the tomatoes sing!
Serve immediately while it’s fresh and fabulous. Watch how fast it disappears—I promise, it won’t last long!
Tips for the Best Caprese Salad
Want to take your Caprese salad from good to “oh-my-goodness”? Here are my tried-and-true secrets:
- Tomatoes matter most: Wait for those perfectly ripe, in-season tomatoes—they should smell sweet at the stem. Winter grocery store tomatoes? Just don’t.
- Mozzarella magic: Always buy fresh mozzarella in water (look for “fior di latte” if you’re feeling fancy). That rubbery pre-sliced stuff? Not in my kitchen!
- Oil up: Splurge on good extra virgin olive oil—it should taste peppery and green. This is half the flavor, my friends!
- Salt savvy: Flaky sea salt is my MVP—it adds crunch and makes the tomatoes pop. Regular table salt just dissolves and disappears.
Oh, and one last thing—never, ever make this ahead! Those gorgeous slices turn soggy fast. Assemble right before serving for maximum wow factor.
Caprese Salad Variations
Sometimes I can’t resist playing with this classic! Here are my favorite fun twists:
- Avocado upgrade: Add creamy avocado slices between the tomatoes and mozzarella—it’s like Caprese meets avocado toast!
- Pesto party: Swap the olive oil drizzle for vibrant pesto. Bonus points if it’s homemade with garden-fresh basil.
- Grilled goodness: Lightly grill the tomatoes or peaches before arranging—that smoky sweetness is unreal.
Feel free to get creative—that’s the beauty of this salad!
Serving Suggestions for Caprese Salad
Oh, the possibilities! This salad shines in so many ways—here’s how I love to serve it:
- Starter superstar: Serve small portions on appetizer plates with toothpicks—perfect for summer gatherings.
- Bread’s best friend: Pile leftovers on toasted crusty bread the next day (if there are any leftovers!).
- Grilled duo: Pair with simply grilled chicken or fish for a light, satisfying meal.
Honestly? It’s heavenly alongside anything fresh and summery. Just don’t forget the crisp white wine!
Caprese Salad Storage & Reheating
Look, I’ll be honest—this salad is meant to be eaten fresh, like, immediately. But if you must store it (we’ve all been there!), skip the dressing and tuck it in the fridge for up to a day. Just know those beautiful slices will weep a bit. And reheating? Oh honey, no—cold mozzarella is way better than rubbery, warm mozzarella!
Caprese Salad Nutritional Information
Now, let’s talk numbers—but remember, these can vary based on your exact ingredients! Per serving (about 1/4 of the recipe), you’re looking at roughly:
- 250 calories
- 18g fat (8g saturated, 9g unsaturated)
- 14g protein (thank you, creamy mozzarella!)
- 6g carbs (with 1g fiber from those beautiful tomatoes)
Not bad for something that tastes this indulgent, right? Just goes to show—good food can be good for you too!
Caprese Salad FAQs
Can I make Caprese salad ahead?
Oh, I wish! But no—this beauty is best assembled right before serving. Those juicy tomatoes and fresh mozzarella start weeping if they sit too long. If you must prep ahead, keep components separate and assemble at the last minute.
Can I use dried basil instead of fresh?
Please don’t! Dried basil just can’t compete with those fragrant, tender fresh leaves. If you’re in a pinch, try fresh spinach or arugula—but really, fresh basil is non-negotiable for that classic Caprese flavor.
What’s a good balsamic glaze substitute?
No glaze? No problem! Simmer regular balsamic vinegar until it reduces by half—it’ll thicken into a perfect drizzle. Or, in a real pinch, a tiny splash of good balsamic vinegar works (just use less so it doesn’t pool).
Alright, my fellow food lovers—it’s showtime! Whip up this gorgeous Caprese Salad today and taste summer in every bite. I promise, once you try it, you’ll be hooked. And hey, I’d love to hear how yours turns out! Snap a pic, leave a comment, and tell me—did you stick with the classic or try one of those fun twists? Now go grab those ripe tomatoes and fresh mozzarella—your taste buds will thank you!
Print
10-Minute Caprese Salad: Summer Bliss on a Plate
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple Italian salad made with fresh mozzarella, tomatoes, and basil, drizzled with olive oil and balsamic glaze.
Ingredients
- 2 large ripe tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- Salt and pepper to taste
Instructions
- Arrange tomato and mozzarella slices on a plate, alternating them.
- Tuck fresh basil leaves between the slices.
- Drizzle with olive oil and balsamic glaze.
- Season with salt and pepper.
- Serve immediately.
Notes
- Use ripe, in-season tomatoes for the best flavor.
- Fresh mozzarella works better than pre-shredded.
- Add a pinch of flaky sea salt for extra texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg
Keywords: Caprese salad, Italian salad, mozzarella tomato salad
