Caprese Salad Recipe: Over the years, I’ve shared a few recipes for caprese salad. There are recipes for Caprese skewers with peaches, plums, strawberries, and even a sprinkle of mint pesto if you go through the recipe index! However, what you won’t get is a traditional Caprese salad with plenty of fresh mozzarella, juicy seasonal tomatoes, and soft, creamy basil leaves.
I’ve had a special place in my heart for this salad ever since we went to the island of Capri a few years ago, right after Jack proposed. We ate caprese salads every day on our enchanted journey, wondering how a dish made of such basic ingredients could taste so good.
Caprese Salad Recipe
Ingredients
- 1 1/2 lbs Ripe tomatoes, (3-4 medium) sliced 1/4” thick
- 12-16 oz Fresh mozzarella, sliced 1/4” thick
- 1 bunch Fresh basil, (1/3 cup basil leaves)
- 3 Tbsp Extra virgin olive oil, for drizzling
- 1/2 tsp Sea salt, or to taste
- 1/4 tsp Black pepper, or to taste
- 2 Tbsp Balsamic glaze, or added to taste (optional)
Instructions
- 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.
- 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.
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.
- 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. balsamic (or extra virgin olive oil). Adding the salt too early will make your tomatoes release extra juice.
During the summer months when tomatoes (especially heirloom tomatoes) are at their peak in taste, you can omit the balsamic glaze and season with only salt, pepper, and a good extra virgin olive oil.
The salad was traditionally made without a balsamic glaze but it adds wonderful tangy-sweet flavor and a little goes a long way. It is especially handy when tomatoes are out of season.
Fresh Mozzarella is classic to this salad. A close second option would be burrata which is creamy and mild in flavor. I would NOT recommend using low moisture or part-skim mozzarella cheese due to its tougher texture and saltier flavor.
Also See
Types of Caprese Salad Recipes
- You’ll find that I recommend a few adjustments in the recipe below. Even while a classic Caprese salad cooked with quality heirloom tomatoes is hard to top, it can be interesting to experiment from time to time. Here are some of my preferred methods:
- As I do in my burrata recipe, use half peaches and half tomatoes. Alternatively, omit the fresh mozzarella from this dish and pair the tomatoes and basil with a burrata ball!
- If you’re vegan, you may either add avocado or use it in place of the cheese.
- Try combining mint with fresh basil.
- For added tart taste, drizzle a balsamic glaze or reduction over the entire dish.
Thank you.