Summer isn’t complete without a classic Caprese salad. Thick slices of ripe, juicy tomatoes layered with fresh mozzarella and bright basil leaves, finished with a drizzle of extra virgin olive oil and a little balsamic vinegar, create a simple dish that highlights seasonal produce. This Caprese Salad recipe makes a lovely appetizer or side, comes together in minutes, and requires just a handful of ingredients.
For me, summer means grilling, cold-brew coffee, and the peak of tomato season. Garden tomatoes in midsummer are sweet and flavorful in a way store-bought winter tomatoes rarely match.
When tomatoes are at their best, simple recipes like Caprese salad truly shine. This is one of those dishes I only make when tomatoes are at their peak — they’re the star of the plate.
Why you’ll love this recipe:
- Classic summer flavors: sweet tomatoes, creamy mozzarella, and fragrant basil.
- A great way to use an abundance of garden tomatoes and fresh herbs.
- Quick to assemble and elegant enough for guests.
- Gluten-free and naturally low-carb, suitable for many diets.
Recipe ingredients
Caprese salad calls for very few ingredients. Use the best quality tomatoes and mozzarella you can find, and fresh basil for the most vibrant flavor.
- Tomatoes – Heirloom or vine-ripened tomatoes work beautifully. If using cherry tomatoes, halve them and combine with small mozzarella balls.
- Mozzarella cheese – Fresh mozzarella, sliced about 1/4″ thick. The recipe below uses 16 ounces, but you can reduce to 8 ounces if you prefer a lighter cheese-to-tomato ratio.
- Basil – Fresh whole leaves are ideal; tear or chiffonade if you prefer.
- Balsamic vinegar – Optional but recommended for a bright, tangy finish. Balsamic glaze can be used for a sweeter, thicker finish, or omit for a more traditional preparation.
- Extra virgin olive oil – Use a good-quality oil for the best flavor.
- Salt and pepper – To taste; salt the tomato slices before assembling to enhance their flavor.
See the recipe card below for exact quantities and step-by-step instructions.
How to make tomato mozzarella salad
This salad is exceptionally easy to prepare and requires no cooking. There are a couple of attractive ways to present it: arrange alternating slices of tomato and mozzarella in a circular pattern for a classic look, or layer the ingredients as shown in the photos for a slightly different presentation.
Assembly tip: Lightly season each tomato slice with salt and pepper before assembling—this boosts the flavor in every bite.
- Season tomato slices with a pinch of salt and a grind of pepper, then lay them out on a platter.
- Top each tomato slice with a slice of fresh mozzarella.
- Tuck basil leaves between the tomato and mozzarella layers and scatter a few leaves on top.
- Finish with a drizzle of extra virgin olive oil and a light splash of balsamic vinegar. Adjust seasoning with salt and pepper to taste.
Recipe FAQs
Caprese is a simple Italian salad of sliced tomato, fresh mozzarella, and basil, dressed with olive oil. Its red, white, and green colors echo the Italian flag.
Fresh basil is central to the classic flavor. If you don’t have basil, a light drizzle of pesto or a small amount of chopped fresh herbs can work in a pinch, though the result will be different from the traditional taste.
Caprese makes a lovely appetizer and pairs well with grilled meats, crusty bread, grain salads, or simply served on toast for a bright summer lunch.
Serving suggestions
Caprese salad is versatile and can be enjoyed in many ways:
- As an elegant appetizer for dinner parties.
- On toasted bread for a simple lunch.
- Alongside grilled steak, chicken, or burgers as a fresh side.
- Customized with additions such as sliced avocado, olives, or capers, or finished with a drizzle of pesto.
Recipe notes
- Pro tip: Season each tomato slice lightly with salt and pepper before assembling to intensify the tomato’s flavor.
- Choose the best tomatoes you can find—since they’re the main ingredient, quality matters.
- You can reduce the mozzarella from 16 ounces to 8 ounces if you prefer fewer cheese layers; a 2:1 tomato-to-mozzarella slice ratio works well.
- Substitute balsamic vinegar with a squeeze of lemon or a balsamic glaze, or omit it for a very traditional Caprese.
- Best served immediately or within an hour or two. Stored in the refrigerator, the salad can keep 1–2 days but will become softer as the tomatoes release juices.
More summer salad recipes you’ll love:
- Baby lettuce salad with berries and feta
- Butter lettuce salad
- Greek chopped salad
- Grilled vegetable salad
- Mexican street corn salad
- Strawberry panzanella with balsamic vinaigrette
- Fresh three-bean salad
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Caprese Salad Recipe
Ingredients
- 4 medium tomatoes, sliced 1/4″ thick
- 16 ounces fresh mozzarella, sliced 1/4″ thick
- 16 fresh basil leaves, whole or chiffonade
- 2 tablespoons balsamic vinegar (optional)
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Lightly season each tomato slice with a pinch of salt to enhance flavor.
- Arrange tomato and mozzarella slices, overlapping them on a platter. Tuck basil leaves between and on top of the layers.
- Drizzle with extra virgin olive oil and balsamic vinegar, then season with salt and freshly ground black pepper to taste. Serve immediately.
Notes
- Seasoning tomato slices before assembling makes each bite more flavorful.
- Choose ripe, flavorful tomatoes for the best results.
- Reduce mozzarella to 8 ounces if you prefer fewer cheese layers.
- Swap balsamic for lemon juice or glaze, or omit it for a purer classic version.
- Best enjoyed immediately; refrigerated leftovers will soften as the tomatoes release their juices.
Nutrition (per serving)
Calories: 216 kcal; Carbohydrates: 4 g; Protein: 13 g; Fat: 16 g; Saturated Fat: 8 g; Sodium: 360 mg. Nutrition estimates are provided as a guideline.