Salads
Caprese Salad: Italian Recipe with Tomato, Mozzarella and Basil
Classic caprese salad with ripe tomatoes, fresh mozzarella, basil and extra virgin olive oil. Ready in 15 minutes with no cooking.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Italian
Ingredients
For the salad
For the dressing
Method
Bring to room temperature
Take the tomatoes and mozzarella out of the fridge 30 minutes ahead. At room temperature they have more flavor and the mozzarella is creamier.
Slice the tomatoes
Wash the tomatoes, remove the tough stem end and cut them into 1 cm (1/2-inch) slices with a serrated knife.
Slice the mozzarella
Drain the mozzarella, pat it dry with paper towels and cut it into 1 cm (1/2-inch) slices, the same size as the tomato.
Salt the tomatoes
Lay the tomato slices in a single layer and sprinkle with half the salt. Let them sit for 10 minutes to release some juice and gain flavor.
Alternate tomato and mozzarella
On a platter, arrange the slices alternating tomato and mozzarella, slightly overlapping, in a circle or in rows.
Add the basil
Tuck whole basil leaves between the slices. Tear large leaves by hand; cut with a knife, they darken.
Dress with oil and pepper
Drizzle the olive oil in a thin stream and finish with the rest of the salt and freshly ground pepper.
Serve
Serve right away, at room temperature, with bread to mop up the juices. After 30 minutes the tomatoes release too much liquid.
The step photos are illustrative.
Notes
Tips
- Do not keep tomatoes in the fridge: the cold dulls their flavor and texture.
- Dry the mozzarella well so its whey does not water down the dish.
- Use the best extra virgin olive oil you have: in such a simple dish it shows.
- Assemble the salad just before serving and do not press plastic wrap onto the tomatoes.
Substitutions
- Mozzarella: burrata, for a creamier version.
- Large tomatoes: halved cherry tomatoes, to serve it in a bowl.
- Sweet touch: a few drops of balsamic glaze, although it is not traditional.
- No fresh basil: a pinch of dried oregano, although it changes the character of the dish.
Storage
Caprese is meant to be eaten right away. If there are leftovers, keep them covered in the fridge and eat within 24 hours, taking them out 20 minutes before. Unused fresh mozzarella keeps in its own whey in the fridge for up to 2 days after opening.
Source: USDA FSIS, leftovers and food safety.
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 18.6 g
- Carbohydrates
- 7.2 g
- Fat
- 23.8 g
- Saturated fat
- 9.4 g
- Fiber
- 1.8 g
- Sugars
- 4.2 g
- Sodium
- 690 mg
Estimated per serving, using tomatoes, whole-milk fresh mozzarella, olive oil and salt.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Caprese salad, or insalata caprese, comes from the island of Capri and carries the colors of the Italian flag: red tomato, white mozzarella and green basil. With so few ingredients, everything depends on their quality: ripe, in-season tomatoes, fresh cow's milk or buffalo mozzarella, just-picked basil and a good extra virgin olive oil. In Italy it is served as a starter or a light summer dish, without balsamic vinegar. It takes 15 minutes to make and is eaten right away, at room temperature, so the tomato and cheese show all their flavor.
Frequently asked questions
Does caprese salad have balsamic vinegar?
The traditional Capri recipe does not: just olive oil, salt and sometimes oregano. Balsamic vinegar or glaze is a popular variation outside Italy.
What mozzarella is best for caprese?
Fresh mozzarella balls, cow's milk (fior di latte) or buffalo, which is creamier and more flavorful. Shredded or low-moisture pizza mozzarella does not work.
Which tomatoes are best?
Ripe, meaty, in-season tomatoes, such as plum, beefsteak or vine tomatoes. Out of season, cherry tomatoes usually have more flavor.
Can I make caprese salad ahead?
It is best assembled just before serving. You can slice the tomatoes and mozzarella up to 1 hour ahead and keep them separately, undressed.
What do you serve with caprese salad?
As a starter with bread to mop up the juices, or alongside grilled meat and fish. It also works on skewers or in a sandwich.
