Caprese Salad

Caprese salad is at its best when it’s kept simple: ripe, juicy tomatoes, creamy fresh mozzarella, fragrant basil, good olive oil, and a generous pinch of flaky salt. There’s no cooking and almost no prep, so the key is using the best tomatoes you can find and seasoning them right before serving. Add a drizzle of balsamic glaze if you like a sweet-tangy finish, or keep it classic and let the tomatoes and mozzarella shine.

The Ingredients Are Simple, So They Matter

Complete list of ingredients and amounts can be found in the recipe card below.

• Tomatoes: This is the most important ingredient, so use tomatoes that actually taste good. They should be ripe, juicy, fragrant, and heavy for their size. Heirloom, beefsteak, vine-ripened, or garden tomatoes all work well, and they’ll have the best flavor at room temperature.
• Fresh mozzarella: Look for soft fresh mozzarella packed in water. Avoid low-moisture mozzarella blocks, which are too firm and dry for this salad. Burrata is a delicious swap if you want something even creamier; for that version, try my burrata caprese salad.
• Fresh basil: Use whole basil leaves if they are small, or gently tear larger leaves.
• Extra-virgin olive oil: Since the olive oil is used as a finishing ingredient, choose one you like the flavor of.
• Salt and pepper: Flaky sea salt is especially good here because it seasons the tomatoes and adds a little texture.
• Balsamic glaze: Optional, but delicious if you like a sweet-tangy finish.

A Few Details Make It Better

Caprese salad is mostly assembly, but a few small details make a big difference. Slice the tomatoes and mozzarella about the same thickness so each bite has a good balance of juicy tomato and creamy cheese. Arrange them on a platter, or stack them like the Caprese salad I had in Rome, with fresh basil tucked between the layers. Finish with olive oil, salt, pepper, and a light drizzle of balsamic glaze if you’re using it.

Season It Right Before Serving

Wait to add the salt until right before serving. Salt brings out the flavor of the tomatoes, but it also pulls out their juices, so adding it too early can make the salad watery. I like to assemble everything first, then finish with olive oil, flaky salt, pepper, and balsamic glaze just before it goes to the table.

Can You Make Caprese Salad Ahead?

Caprese salad is best served fresh, but you can prep a few things ahead. Slice the mozzarella, wash and dry the basil, and make sure your balsamic glaze or pesto is ready. Wait to slice the tomatoes and season the salad until close to serving for the freshest texture and flavor.

Balsamic Glaze Is Optional, But I Love It Here

Balsamic glaze, also called balsamic reduction, is balsamic vinegar that has been simmered until thick, glossy, and syrupy. It is not required for classic Caprese salad, but I love the sweet-tangy flavor it adds to the tomatoes and mozzarella. When tomatoes are ripe and in season, olive oil, salt, and pepper may be all you need. When tomatoes are a little less flavorful, a light drizzle of balsamic glaze can help brighten the whole salad. My creamy balsamic dressing is another good option if you want a richer balsamic finish.

What to Serve with Caprese Salad

Serve Caprese salad as a fresh appetizer before a cozy Italian-inspired dinner like chicken cacciatore, and finish the meal with homemade tiramisu. For another simple tomato appetizer, try my fresh tomato bruschetta too.

A Few Fresh Variations

For a Caprese-inspired twist, swap the mozzarella for fried halloumi or grilled halloumi. It will be saltier and less creamy than fresh mozzarella, but it’s delicious with ripe tomatoes, basil, and a drizzle of balsamic glaze.

For more fresh summer salads, try my watermelon feta salad or Greek orzo salad. If you want something more filling, this Caesar pasta salad is a great make-ahead option.