Caprese Salad

A bright, fresh salad that combines ripe tomatoes, creamy mozzarella, and fragrant basil, drizzled with high-quality olive oil and balsamic vinegar. Perfect as a light lunch or elegant starter.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Appetizer, Salad

Cuisine: Italian

Calories: 280

Ingredients Method Notes

Ingredients

Main Ingredients

4 medium Ripe tomatoes, preferably heirloom or vine-ripened Choose tomatoes that smell fragrant and have a smooth skin.
8 oz Fresh mozzarella Look for mozzarella di bufala or cow’s milk mozzarella packed in water or whey.
1 cup Fresh basil leaves Use whole leaves or gently torn for maximum aroma.
3 tbsp Extra-virgin olive oil Choose a good quality oil that you enjoy dipping bread into.
1 tbsp Balsamic glaze or aged balsamic Use glaze for sweetness and thickness; aged balsamic adds complexity.
to taste Salt Kosher or sea salt preferred.
to taste Black pepper Freshly cracked is best.

Optional Add-Ons

1/4 cup Toasted pine nuts For added crunch.
1 Avocado, sliced For a dairy-free option.
1 Capers For a briny flavor.
1 tbsp Pesto For an added basil kick.

Method

Preparation

Take the mozzarella out of the fridge 15 to 20 minutes prior to serving to let it warm up.
Slice the ripe tomatoes into even pieces, about 1/4 inch thick.
Slice the mozzarella into similar thickness as the tomatoes.
On a serving plate, alternate layering slices of tomato and mozzarella.
Tuck in fresh basil leaves between the layers.
Sprinkle with salt and let sit for 5 minutes to enhance tomato flavor.

Serving

Drizzle the salad with extra-virgin olive oil and balsamic glaze.
Finish with freshly cracked black pepper and, if desired, toasted pine nuts or other add-ons.

Notes

For best results, use the freshest ingredients available. A good quality olive oil and balsamic vinegar make a significant difference in flavor. This salad can be served as a light meal, appetizer, or as part of a larger spread.