Caprese Salad is an easy but oh-so-tasty combo of tomato, mozzarella, and basil. This is a simple & delicious salad that looks gorgeous!
A nice salad is a great way to fill a lunch break or warm-up for a nice dinner. I’ve talked about my love for salads plenty here on the site- usually, the ones loaded up with lettuce and topped up with a nice Italian dressing. But today’s recipe is a bit of a departure from the kind of salads you might be used to.
Caprese Salad- also called Insalata Caprese in Italy- is a salad with three main ingredients: tomato, mozzarella, and basil. These tricolor ingredients represent the Italian flag and, it just so happens, they also taste perfect together! Oftentimes, you’ll see the whole thing drizzled with a thickened glaze of balsamic vinegar and seasoned with salt and pepper. Simple, but oh-so-delicious!
You’re going to love this recipe for Easy Caprese Salad. The prep is quick and simple and you can keep it in the fridge before serving it to any guests. A great use for any fresh, garden tomatoes you might have. It also looks gorgeous on a plate- it’s an easy salad that’s certain to impress!
Loved this recipe? Try these fresh tomato recipes next!
If you’re still hungry for more of these Caprese Salad flavors, make up a batch of our Caprese Pastry Bites. These are an easy party appetizer that has all of those delicious Caprese flavors in a pastry shell. Given a quick cook in the oven, there’s an added layer of roasted deliciousness added to everything- you’re gonna love them!
Easy Pico de Gallo, meanwhile, is the perfect topping for all of your favorite Mexican dishes. Fresh tomatoes play perfectly with onion, peppers, cilantro, lime, and salt in this classic Mexican recipe. Great as a topping and amazing as a dip for tortilla chips.
For another fresh, crisp salad, try our Cucumber Tomato Salad. Combine your fresh tomatoes with some cucumber, onion, and parsley before topping with a red wine vinaigrette. An easy, delicious, and healthy salad that’s perfect for the spring and summer!
Caprese Salad Ingredients
Tomatoes – There are a few candidates for the best tomato variety for Caprese Salad. The classic choice is Roma tomatoes- also sold as plum tomatoes- and these are what we usually use. Campari tomatoes and heirloom tomatoes are other popular picks. Consider trying beefsteak tomatoes as well!
Mozzarella – You’ll want to use some fresh mozzarella for this salad- no bricks! You’ll often find fresh mozzarella closer to the deli section of your grocery- usually sold under the Bel Gioioso brand.
Basil – Fresh, whole basil leaves here, please!
Balsamic Vinegar – 9 times out of 10, this is the best vinegar for Caprese Salad. However, I’ve tried some made with good white wine vinaigrette that has also tasted wonderful!
Salt & Pepper
How to make Caprese Salad
Slice your tomatoes and mozzarella to your preferred thinness.
Cut your basil leaves into thin ribbons.
Assemble your salad, season with salt and pepper, and top with your balsamic vinegar.
The first step to making your Caprese Salad is to get your mozzarella and tomato slices cut. Some people prefer everything cut thicker while others prefer nice, thin slices. Slice to your preferred thickness. Once those are all sliced, add you’re balsamic to a saucepan and bring it to a boil. Once boiling, reduce the heat to a simmer and allow the vinegar to reduce down to about half the original volume.
Next, we want to cut our basil leaves into thin ribbons. We can accomplish this easily by chiffonading them. To do this, first roll the basil leaves up like you’re rolling up a cigar. Once rolled up, start cutting the leaves into thin ribbons, slicing across the stem– not with it. Once everything’s chopped, unfurl and give the ribbons a quick toss.
All that’s left is assembly. First, place your tomato slices onto a plate then top with your slices of mozzarella. Even garnish the whole plate with your basil chiffonade and then drizzle with your balsamic vinegar reduction. Season to taste with salt & pepper and enjoy!
How long will salad last in the fridge?
What to do with watery tomatoes
- 1/2 cup Balsamic Vinegar
- 4 Roma Tomatoes
- 4-6 oz Fresh Mozzarella
- 4-5 Fresh Basil leaves
- Salt and Pepper to taste
- Slice tomatoes.
- Slice mozzarella and cut into pieces small enough to fit on tomato slices.
- Add vinegar to a small saucepan and bring to a boil.
- Reduce heat to low and simmer until reduced by half.
- Remove from heat and allow to cool.
- Cut basil leaves into strips.
- Plate tomato slices.
- Top each with a piece of cheese and a few basil strips.
- Drizzle with balsamic reduction.
- Salt and pepper to taste.