Classic Caprese Salad (Insalata Caprese)
A simple, elegant assembly of ripe tomatoes, creamy fresh mozzarella and fragrant basil, finished with good olive oil and a kiss of balsamic. Bright, summery and ridiculously quick — perfect as a starter or a light lunch.
Caprese is the culinary equivalent of a sunny Mediterranean afternoon — simple, gorgeous and unfussy. When tomatoes are at their peak and the mozzarella is pillowy, this salad needs almost no help to sing.
Make it for a light starter, a picnic, or as part of a relaxed Italian spread. The trick isn’t complicated ingredients; it’s temperature, timing and using olive oil and balsamic that you actually like.
This recipe keeps things classic but with practical tips so your Caprese looks as good as it tastes (because presentation matters when you’re only working with three ingredients).
Ingredients
- 4 ripe vine or heirloom tomatoes — about 600 g total; choose firm-ripe tomatoes
- 250 g fresh buffalo or cow's-milk mozzarella
- fresh basil leaves — 20–25 leaves (a large handful)
- 45 ml extra virgin olive oil
- 15 ml balsamic glaze (or aged balsamic) — optional, 1–2 tbsp to taste
- 5 ml flaky sea salt — adjust to taste; sprinkle just before serving
- 5 ml freshly ground black pepper
- 1 garlic clove — optional — halved for rubbing the serving plate
Equipment
- serrated knife (or mandoline)
- salad/platter
- paper towels
- measuring spoons
Instructions
Bring the tomatoes and mozzarella to room temperature: take them out of the fridge for 20 minutes. Room-temperature ingredients have far more flavour — don’t skip this.
If the mozzarella is packed in liquid, drain and pat it dry. Wrap the ball in a couple of layers of kitchen paper and press gently for 3–5 minutes to remove excess moisture.
Slice the tomatoes and mozzarella into even slices, about 5–8 mm thick. Use a sharp serrated or chef's knife (or a mandoline if you have one) and steady your hand so slices are uniform.
Optional: rub the serving platter lightly with the cut side of the garlic clove for a whisper of garlic flavour (don’t overdo it).
Arrange on a platter: overlap tomato and mozzarella slices in an alternating pattern (tomato, cheese, tomato…), tucking whole basil leaves between some of the slices and scattering the rest on top.
Finish: drizzle the olive oil evenly over the salad and add the balsamic glaze in a thin ribbon (or lightly scatter a splash of aged balsamic). Sprinkle flaky sea salt and freshly ground black pepper just before serving.
Let the salad rest at room temperature for 5–10 minutes so the oil and balsamic mingle with the juices, then serve.
Tips
- Always bring tomatoes and mozzarella to room temperature — cold ingredients mute aroma and flavour.
- Pat the mozzarella dry (press with paper towel) — extra liquid makes the salad watery and prevents oil/glaze from clinging.
- Slice with a serrated knife or mandoline for even, neat slices; uneven slices make plating and eating messy.
- Assemble shortly before serving (10–20 minutes). If you must make ahead, store components separately and slice within an hour of serving.
- Use a good-quality extra virgin olive oil and an aged balsamic or glaze — these are small quantities but they carry a lot of the final flavour.
Substitutions
fresh buffalo mozzarella → fior di latte (cow's-milk mozzarella), same quantity
Stays closewhole tomatoes → cherry or plum tomatoes, halved (use 500–600 g total)
Noticeably differentbalsamic glaze → 1 tsp aged balsamic vinegar (or 1 tbsp regular balsamic reduced briefly), drizzle to taste
Stays closefresh basil → fresh young arugula leaves or tarragon (use a light hand)
Noticeably different
Nutrition
Per serving · estimated
- 305
- Calories
- 11 g
- Protein
- 7 g
- Carbs
- 25 g
- Fat
- 2 g
- Fibre
- 4 g
- Sugar
- 800 mg
- Sodium
FAQ
How do I stop my Caprese salad getting watery?
Pat the mozzarella dry, slice tomatoes that are just ripe (not overripe), and salt only just before serving. Also avoid heavy stacking — give slices space so juices don’t pool.
Can I make Caprese ahead of time?
You can slice tomatoes and mozzarella up to an hour ahead and keep them covered separately in the fridge, but assemble 10–20 minutes before serving for best texture and flavour.
What tomatoes work best?
Firm-ripe vine tomatoes, beefsteak or colourful heirlooms are ideal. They should be juicy but not mealy or overly soft.
Do I need balsamic glaze?
No — it’s optional. Aged balsamic or a simple drizzle of good balsamic vinegar works fine; glaze adds a sweet, syrupy note and makes the dish look pretty.
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