Caprese Salad Recipe
A fresh, no-cook tomato mozzarella salad that dazzles with every bite.
This Caprese Salad Recipe showcases the simplicity of Italian cooking: just ripe tomatoes, creamy mozzarella, and fragrant basil drizzled with olive oil and a hint of balsamic glaze. It’s a summer classic that can double as an appetizer, side dish, or light lunch. I first fell in love with this Italian salad during a family trip to Lake Como, where vendors sold fresh basil salad leaves right off the boat. It’s low-carb, vegetarian, and naturally gluten-free. According to a 2024 kitchen trends survey, 7 in 10 home cooks crave recipes exactly like this—bright, no-fuss, and ready in minutes.
You know what? Even picky eaters tend to fall for its charm. Let me explain why this tomato mozzarella salad deserves a spot on your summer table.
Why You’ll Love This Recipe
- No oven needed—just assemble and serve.
- Ready in under 15 minutes for busy days.
- Gluten-free and low-carb, perfect for most diets.
- Builds flavor while it chills—set it aside for 10 minutes.
- Customizable: spice it up with red pepper flakes.
- Uses pantry staples—olive oil, salt, pepper.
- Looks gorgeous on any table—festive red, white, and green.
- Pairs beautifully with grilled chicken or seafood.
Ingredients
- 4 large ripe tomatoes (heirloom or vine-ripened; about 1 lb) – look for firm flesh and deep color.
- 8 oz fresh mozzarella (whole-milk, like BelGioioso) – slice ½” thick for a creamy bite.
- ½ cup fresh basil leaves (torn or chiffonade) – pick bright green, unwilted leaves.
- 2 tbsp extra virgin olive oil (cold-pressed) – quality brands like California Olive Ranch work well.
- 1–2 tbsp balsamic glaze or reduction (optional) – adds a sweet tang.
- Kosher salt & freshly ground black pepper, to taste.
- Pinch of red pepper flakes (optional) – for a gentle kick.
- 1 tsp lemon zest (from a unwaxed lemon) – brightens flavors.
- 1 clove garlic (thinly sliced, optional) – rub on plate for subtle aroma.
Directions
- Slice tomatoes and mozzarella: Use a sharp chef’s knife for clean edges and consistent thickness.
- Arrange layers: On a platter, alternate tomato and mozzarella slices, overlapping slightly.
- Add basil leaves: Tuck torn or ribboned basil between each layer for pops of green.
- Drizzle oil: Pour extra virgin olive oil evenly over the stack—visualize a ribbon of gold.
- Season generously: Sprinkle salt, pepper, and red pepper flakes to taste.
- Zest your lemon: Grate zest over the top for a citrus note—this trick lifts the whole salad.
- Finish with glaze: If using balsamic reduction, drizzle in a zigzag pattern right before serving.
- Let it rest: Cover with plastic wrap and chill for 10 minutes to marry flavors.
- Serve at room temp: Remove cover five minutes before plating so cheese softens perfectly.
Servings & Timing
Yield: Serves 4 as a side or 2 as a light main.
Prep Time: 10 minutes. Chill Time: 10 minutes. Total Time: 20 minutes.
Variations
- Swap mozzarella for burrata to amp up creaminess in each bite.
- Layer on prosciutto slices for a salty, savory twist.
- Use heirloom cherry tomatoes in halves for a colorful salad bar.
- Drizzle honey instead of balsamic for a floral sweetness.
- Make it vegan: try a plant-based mozzarella alternative.
- Spice it up: blend olive oil with crushed chili oil.
Storage & Reheating
Store leftover salad in an airtight container in the fridge for up to 24 hours. Basil may darken after a day, so freshen with a few extra leaves before serving. There’s no reheating—just pull it out 10 minutes before plating to take the chill off. For make-ahead ease, slice tomatoes and cheese separately, then layer and season just before your guests arrive.
Notes
1. I learned that slicing tomatoes too thin can make the salad soggy; aim for ½”–¾”.
2. Drizzling oil too early can weigh down basil leaves—add it just after arranging.
3. If your tomatoes lack sweetness, sprinkle a pinch of sugar to draw out their juices.
4. For an extra aromatic kick, rub the serving platter with the garlic slice before layering.
FAQs
Q: Can I use canned tomatoes?
A: Fresh is key here—canned tomatoes are too wet and lack that bright bite.
Q: How do I prevent basil leaves from browning?
A: Keep leaves dry and add them just before dressing; you can also brush them lightly with oil.
Q: Is balsamic glaze necessary?
A: It’s optional but adds a sweet-tangy finish; plain vinegar works too.
Q: Can I make this ahead?
A: Yes—slice ingredients up to 2 hours before and assemble shortly before serving.
Q: What’s the best olive oil for this recipe?
A: A fruity, cold-pressed olive oil brings out tomato flavor; look for “extra virgin” on the label.
Q: Why is my mozzarella rubbery?
A: Choose fresh, whole-milk cheese and avoid pre-shredded types that contain anti-caking agents.
Q: Can I add avocado?
A: You sure can—cube ripe avocado and nestle slices between tomato layers.
Q: What wine pairs well?
A: A crisp Pinot Grigio or a light Rosé complements the salad’s bright flavors.
Conclusion
This Caprese Salad Recipe is the ultimate no-cook, healthy Italian salad—bright, colorful, and ready in minutes. Give it a spot on your summer menu and watch everyone dig in. If you try it, drop a comment below or share a photo on Instagram with #FreshBasilSalad; I’d love to see your twist!
Caprese Salad Recipe
Ingredients
- 4 large ripe tomatoes (heirloom or vine-ripened) look for firm flesh and deep color
- 8 oz fresh mozzarella whole-milk slice ½" thick for a creamy bite
- ½ cup fresh basil leaves torn or chiffonade pick bright green, unwilted leaves
- 2 tbsp extra virgin olive oil cold-pressed quality brands like California Olive Ranch work well
- Kosher salt & freshly ground black pepper to taste
- Pinch red pepper flakes optional - for a gentle kick
- 1 tsp lemon zest (from a unwaxed lemon) brightens flavors
- 1 clove garlic thinly sliced, optional - rub on plate for subtle aroma
Instructions
- Use a sharp chef’s knife for clean edges and consistent thickness.
- On a platter, alternate tomato and mozzarella slices, overlapping slightly.
- Tuck torn or ribboned basil between each layer for pops of green.
- Pour extra virgin olive oil evenly over the stack—visualize a ribbon of gold.
- Sprinkle salt, pepper, and red pepper flakes to taste.
- Grate zest over the top for a citrus note—this trick lifts the whole salad.
- If using balsamic reduction, drizzle in a zigzag pattern right before serving.
- Cover with plastic wrap and chill for 10 minutes to marry flavors.
- Remove cover five minutes before plating so cheese softens perfectly.
Notes
2. Drizzling oil too early can weigh down basil leaves—add it just after arranging.
3. If your tomatoes lack sweetness, sprinkle a pinch of sugar to draw out their juices.
4. For an extra aromatic kick, rub the serving platter with the garlic slice before layering.
