Caprese Salad is a staple recipe everyone should have in their repertoire. Not only because it’s delicious, but because it’s so easy to make! Plus it makes a stunning display at parties and get togethers! Red, ripe tomatoes, creamy white mozzarella, and deep green fresh basil are layered and drizzled with olive oil and balsamic vinegar glaze for a bright and beautiful appetizer.
Caprese Salad
Caprese salad truly is a study in simple elegance. Juicy, ripe, thick sliced tomatoes. Creamy slabs of mozzarella. Bright and fresh basil leaves. All drizzled with olive oil and tangy sweet balsamic vinegar glaze. This dish is vibrant in taste and color and is so extremely easy to make, you should always keep it on deck when throwing together an intimate get together or a blow out event. Perfect for any occasion, this dish can be served in so many ways! Use it for a simple salad, serve it alongside some crusty bread for an elevated take on bruschetta, or even use it for a pizza topping! Beat the summer heat with this mouthwatering appetizer. Pretend you’re on the sunny isle of Capri (where this little dish originated), maybe pour yourself a glass of wine and brush up on your best Sophia Loren impression before taking a bite and indulging in the fresh flavors of the summer.
Summer is the season of salads and fresh dishes. Try some more Italian inspired dishes like this pillowy Gnocchi Salad or classic Antipasto Pasta. For some main course inspo check out this Zucchini Pasta or veggie packed Pasta Primavera!
What’s the best kind of mozzarella to use in Caprese salad?
Since the whole point of this salad is to have the freshest ingredients, you’re going to want to go with fresh mozzarella as well. You want to opt for the balls of mozzarella that still feel spongy and soft as opposed to a block of cheese. The large balls of mozzarella are great because they mirror the size of the tomatoes and layer perfectly within the salad. Be sure to use a very sharp knife when slicing the mozzarella to avoid smushing it down too much.
How To Make Caprese Salad
- Layer. On a large serving platter, layer a tomato slice, mozzarella slice, and basil leaf.
- Repeat. Continue alternating ingredients until everything has been used.
- Season. Sprinkle salt and pepper over top to season, then drizzle with olive oil and balsamic vinegar glaze.
Storing Caprese Salad
Leftovers of caprese salad should not be stored as the dish will get soggy. It’s best to enjoy within an hour or 2 of assembling. If absolutely needed, the main ingredients can be stored in the fridge about a day before serving. Just hold off on the olive oil and balsamic vinegar glaze until ready to dig in.
Ingredients Notes for Caprese Salad
- Tomatoes – I used ripe Roma tomatoes here. You want to slice them into about a quarter inch thick slices.
- Mozzarella – I find it’s easiest to get the balls of mozzarella. Slice like the tomatoes into ¼ inch thick slices.
- Basil Leaves – About ¼ cup of fresh basil leaves but use as many as you need to layer with the other ingredients. Keep some on hand to chop and use as extra garnish if you want even more flavor.
- Salt and Pepper – Enough to taste, feel free to adjust depending on your preference.
- Olive Pil – Opt for the best quality of olive oil in your price range for a recipe like this. You can really taste the difference.
- Balsamic VinegarGglaze – Be careful not to get regular balsamic vinegar. We want that thick, sweet glaze, not the liquidy tangy version.
Enjoy!
~Nichole
Caprese Salad
Ingredients
- 3-4 Roma Tomatoes sliced into 1/4-inch thick slices
- 2 8-oz Balls Fresh Mozzarella Cheese, sliced into 1/4-inch thick slices
- 1/4 Cup Fresh Basil Leaves packed
- Salt and Pepper to taste
- 1/4 Cup Olive Oil
- 1/4 Cup Balsamic Glaze
Instructions
- On a serving platter, alternate layers of one tomato slice, one mozzarella slice, and one basil leaf in sequence.
- Repeat the sequence until all ingredients are used.
- Season evenly with salt and pepper, then drizzle with olive oil and balsamic vinegar glaze and serve with extra basil if desired.
