Classic Caprese Salad with Mozzarella, Tomatoes and Basil

For me, summer means grilling, cold brew coffee, and the most flavorful produce of the year. Ripe summer tomatoes are incomparable to the bland ones available in colder months; their sweetness and texture make simple recipes truly sing.

These tomatoes lift salads like a traditional Greek village salad (horiatiki) and pico de gallo to new heights, and Caprese is a seasonal favorite I only make when tomatoes are at their best.

If you enjoy the Caprese flavor profile, try a Caprese-style chicken dish for a more substantial summer dinner; the same fresh ingredients pair wonderfully with grilled or roasted proteins.

Why you’ll love this recipe:

• Caprese is the essence of summer: ripe tomatoes, creamy mozzarella, and fresh basil balanced with olive oil and optional balsamic.
• It’s an ideal way to use an abundance of garden tomatoes and basil.
• Quick to assemble yet impressive to serve—perfect as an appetizer or side dish.
• Gluten-free and low-carb, making it suitable for many diets.

Recipe ingredients

Only a few high-quality ingredients are needed. Use the best tomatoes and extra virgin olive oil you can find.

• Tomatoes: Heirlooms are lovely, but any ripe, flavorful variety works. For cherry tomatoes, halve and combine with mozzarella balls.
• Mozzarella: Use fresh mozzarella sliced about 1/4″ thick. The recipe calls for 16 ounces, though you can use 8 ounces if you layer more sparingly.
• Basil: Fresh whole leaves or ribbons (chiffonade) add the classic aroma.
• Balsamic vinegar: Optional for a touch of acidity and sweetness; a glaze may also be used.
• Extra virgin olive oil: Choose a good-quality oil—its flavor matters here.
• Salt and black pepper: Season to taste; a light sprinkle of salt on each tomato slice is recommended.

See the recipe card below for exact quantities and full instructions.

How to make tomato mozzarella salad

This salad is straightforward but worth a few thoughtful steps. Slice your tomatoes and mozzarella evenly and season the tomato slices lightly with salt and pepper before assembling—this draws out and enhances their flavor.

You can arrange the salad traditionally—overlapping tomato, mozzarella, and basil in a circular pattern—or layer it as preferred. Layering lets you use less cheese while maintaining great balance.

Pro tip: Seasoning each tomato slice with a pinch of salt before assembly elevates every bite.

1. Season each tomato slice lightly with salt and pepper, then arrange slices on a platter.
2. Layer a slice of fresh mozzarella atop each tomato slice, or overlap slices and tuck mozzarella between tomato layers.
3. Tuck whole basil leaves between layers or scatter them across the top.
4. Drizzle with extra virgin olive oil and, if using, a little balsamic vinegar or glaze. Finish with additional salt and pepper to taste.

Recipe FAQs

Serving suggestions

This salad adapts to many occasions and preparations:

• Serve as an elegant appetizer for dinner parties or casual gatherings.
• Top toast or crostini for a light lunch, or serve over grains like farro or quinoa.
• Pair with grilled tomahawk steak, air fryer chicken, or burgers.
• Customize by adding avocado, capers, olives, or a drizzle of pesto for extra richness.

Recipe notes

• Pro tip: Lightly salt each tomato slice before assembling to intensify flavor.
• Choose the best tomatoes you can find—this salad depends on their taste and texture.
• If you prefer less cheese, use 8 ounces of mozzarella and layer more sparingly; a 2:1 tomato-to-mozzarella slice ratio works well.
• Substitute balsamic with fresh lemon juice or omit it for a more traditional presentation.
• Best served immediately or within 1–2 hours. Stored in the fridge, tomatoes will soften and lose texture after a day or two.

More summer salad recipes you’ll love:

• Baby lettuce salad with raspberries, cranberries, and feta
• Butter lettuce salad
• Greek chopped salad
• Grilled vegetable salad
• Mexican corn salad
• Strawberry panzanella with strawberry-balsamic vinaigrette
• Fresh and easy three-bean salad