Caprese salad (aka Insalta Caprese) Caprese is an Italian classic that takes minutes to make. It combines garden fresh tomatoes, fresh mozzarella cheese, and fragrant basil, creating a harmony of flavors that will tantalize your tastebuds.
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With its vibrant colors and refreshing taste, Caprese Salad is perfect for any occasion. Whether it be a summer BBQ or a weekday family dinner, this easy-to-make salad is guaranteed to bring smiles to your table.
Our easy Caprese Salad is the perfect side dish for summertime meals, but can it can also be enjoyed throughout the year when fresh tomatoes are available.
If you love fresh, delicious salads, make sure to try our Cucumber Tomato Salad and Tortellini Pasta Salad recipes.
Ingredients to make Caprese Salad
Let’s start by gathering the ingredients we need to make my classic Caprese Salad recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
*Always use the best extra virgin olive oil available. Good olive oil will enhance the natural flavors.
How to make Caprese Salad
- Add the salt and black pepper to a small bowl.
- Mix together to combine the seasoning.
Rinse the tomatoes in cold water, then pat dry with paper towels.
- Slice the fresh tomatoes into ¼ inch – ½inch slices.
- Season the tomatoes lightly with the salt and pepper.
- Wipe down the cutting board and slice the fresh mozzarella into ¼ inch – ½ inch slices.
- Season the mozzarella cheese with the salt and black pepper seasoning.
- Build the Caprese salad by starting with a slice of tomato on a serving platter. Then, add fresh basil leaves, followed by a slice of mozzarella.
- Repeat the process until all of the slices of tomato and creamy mozzarella slices have been used.
- Drizzle extra-virgin olive oil and balsamic vinegar over the top of the salad.
- Garnish with finely chopped Italian parsley.
You can also use a balsamic glaze or balsamic reduction to make the salad.
Made with simple ingredients, Caprese Salad is as beautiful as it is delicious. The drizzle of olive oil and balsamic vinegar make the perfect dressing for this
Save any leftovers refrigerated in an airtight container or well-covered with plastic wrap for 1 day.
For a twist on the traditional Caprese salad, you can also use mini mozzarella balls and cherry tomatoes (or grape tomatoes) to make a skewered version of this delicious Italian classic.
Recipe FAQ’s
The salad is believed to have originated in the Italian Island of Capri. Made with tomatoes, fresh mozzarella, and basil, the colors are thought to be an homage to the Italian flag.
Fresh mozzarella cheese is used to make Caprese salad. In Italy, it’s commonly made with mozzarella di bufala (buffalo mozzarella). Since that type of cheese is not always available, fior di latte (cow’s milk mozzarella) is usually used. The cheese should be soft and creamy.
Garden-grown ripe and juicy tomatoes, such as heirloom tomatoes, beefsteaks, or any larger variety that is grown in your area, are the best choices.
Hot house tomatoes don’t have the same flavor and should only be used if garden fresh tomatoes aren’t available.
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Caprese Salad
Ingredients
- 8 oz mozzarella cheese Slice into ¼ inch – ½ inch slices.
- 4 large tomatoes Slice into ¼ inch – ½ inch slices.
- 2 teaspoon extra virgin olive oil
- 2 teaspoon balsamic vinegar
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¾ oz fresh basil 16 leaves
- 1 tablespoon Italian parsley finely chopped
Instructions
- Add the salt and black pepper to a small bowl and mix together to combine the seasoning. Set aside until needed.
- Rinse the tomatoes in cold water, then pat dry with paper towels.
- Slice the tomatoes into ¼ inch – ½inch slices.
- Season the tomatoes lightly with the salt and pepper.
- Wipe down the cutting board.
- Slice into ¼ inch – ½ inch slices.
- Season the mozzarella cheese with the salt and black pepper seasoning.
- Build the Caprese salad by starting with a slice of tomato. Then add a piece of basil followed by a slice of mozzarella.
- Repeat the process until all of the tomato and mozzarella slices have been used.
- Drizzle extra virgin olive oil and balsamic vinegar over the top of the salad.
- Garnish with chopped Italian parsley.
Notes
- 8 oz tiny mozzarella balls
- 1 pint grape tomatoes
- 2 teaspoon extra virgin olive oil
- 2 teaspoon balsamic vinegar
- 2 -3 sprigs of basil
- 2 -3 sprigs of Italian parsley
- Rinse the tomatoes.
- Add a tomato onto a wooden skewer, followed by a mozzarella ball. Repeat the process until the skewer is full.
- Finely chop the Italian parsley and fresh basil.
- Sprinkle the skewers with salt and black pepper to taste.
- Drizzle with extra virgin olive oil and balsamic vinegar.
- Sprinkle finely chopped basil and parsley over the top of the skewers.
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