Caprese Salad is a vibrant and easy Italian salad, and one of my favorite summer salads! This authentic Caprese recipe has layers of juicy tomatoes, mozzarella cheese, and fresh basil that are stunning on a platter and so tasty with the simple dressing.
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Helpful Reader Review
“The BEST summer salad! We eat this daily using tomatoes from our garden…so delish! – Kellie ★★★★★
Caprese Salad Video
There’s a reason why everyone is obsessed with “Caprese” everything, even Caprese Skewers served as an appetizer! It’s fresh, healthy, flavorful, and perfect as a light summer lunch. Watch the video to see how we make this super-easy summer salad.
“Insalata Caprese” literally means “the salad of Capri” which is an Italian island. Caprese salad is typically made by layering slices of fresh mozzarella cheese, tomatoes, and basil, then seasoned to perfection, drizzled with extra virgin olive oil and sometimes a balsamic glaze.
Just like our popular Cucumber Tomato Salad and Panzanella Salad, this Caprese Salad should is on our regular menu rotation during tomato season when tomatoes are at their peak in flavor and texture.
Did You Know?
The colors of a Caprese Salad match the Italian flag, which is green, white, and red? Now every time you look at this salad, you’ll think of Italy!
Ingredients and Variations
The ingredients for Caprese Salad are simple, but so tasty when combined. I also shared easy substitutions if you want to change things up.
- Tomatoes – In-season summer tomatoes will taste best. Beefsteak tomatoes or Heirloom tomatoes are a classic choice. If you can’t find them, try halved cherry tomatoes or Campari. They should be ripe, but firm. Avoid soft and overripe tomatoes, which can get too juicy and mushy once salted. If you want to substitute tomatoes, try sliced peaches or a combination of tomatoes and peaches.
- Cheese – Fresh whole milk mozzarella is traditional. I like to buy it pre-sliced to make the assembly easier. You can also use mini mozzarella balls (Bocconcini), or even Burrata like in my Tomato Burrata Salad. If you want a dairy-free version, substitute cheese for slices of avocado.
- Basil – Genovese basil is the top choice with large, tender leaves. If fresh basil leaves aren’t an option, try baby arugula or mint.
- Balsamic Glaze – Balsamic isn’t always used in this salad, but it adds tons of flavor. I love my homemade Balsamic Glaze, which is just a balsamic reduction (thicker than balsamic vinegar), but you can use store-bought. If you want to substitute, try spooning on fresh Basil Pesto.
- Extra virgin olive oil – this is the easiest way to add a layer of flavor. Use the highest quality oil you can get your hands on. It really makes a difference!
- Salt and Pepper – use a flaky sea salt such as Maldon (my favorite!), which adds a bit of crunch, or a kosher salt, plus freshly cracked black pepper. Salt really amplifies the flavor of tomatoes, so you’ll want to be generous with the seasoning.
How to Make Caprese Salad
- Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer.
- Sprinkle generously with salt and pepper, drizzle all over with extra virgin olive oil, and drizzle with 2 Tbsp balsamic glaze or add it to taste. Once the salad is dressed, you’ll want to enjoy it right away.
Natasha’s Serving Tip
Caprese salad is so beautiful when served on a platter. Arrange all of your salad ingredients, then just before serving, drizzle with salt, pepper, balsamic glaze, and extra virgin olive oil. Adding the salt too early will make your tomatoes release extra juice.
Make-Ahead Tips
Caprese salad is a stunner, but only for a short period of time. Once you add the dressing and salt, it will start to wilt and get juicy. This is why I wait to add the dressing until just before serving, but you do have a small window to prep in advance, which is helpful when hosting.
- Prep and Arrange – you can slice tomatoes and mozzarella and pat dry with paper towels then arrange them on a platter and refrigerate for up to 4 hours ahead of serving. Cover lightly with plastic wrap over the top (don’t press it against the cheese to avoid condensation collecting). Store basil separately.
- Dress and Serve – Just before serving, add basil to the platter and dress with extra virgin olive oil, balsamic glaze, salt, and pepper. Once it’s dressed, it should be enjoyed within 30-60 minutes for the freshest look.
What to Serve with Caprese Salad
In the summer months when the tomatoes are plentiful and so delicious, I’ll make this salad for lunch, and it’s super satisfying on it’s own since it has some protein from the cheese, but if you want some easy pairing options, these dishes pair perfectly with Caprese Salad:
Caprese Salad Recipe
Caprese Salad is an easy classic Italian recipe. Sometimes the simplest recipes are the best! The combination of ripe tomatoes, fresh mozzarella cheese and basil are a winning combination and you will love the excellent homemade Balsamic Glaze.
Servings: 6 people as a side salad
Prevent your screen from going dark
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Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer.
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Just before serving, season generously with salt and pepper, drizzle all over with extra virgin olive oil, and drizzle with 2 Tbsp balsamic glaze or add it to taste.
261kcal Calories8g Carbs14g Protein20g Fat
Nutrition Facts
Caprese Salad Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Recipes with Fresh Tomatoes
These tomato recipes will help you get the most of sweet summer tomatoes.
