This classic Caprese salad brings the heart of Italian cuisine to your table in just 10 minutes. Fresh, vibrant, and effortlessly elegant, it’s a perfect harmony of creamy mozzarella, juicy tomatoes, and aromatic basil.
With only 98 calories per serving and packed with essential nutrients like calcium and vitamins, this light yet satisfying dish works beautifully as an appetizer or side. Whether you’re hosting a dinner party or craving a quick Mediterranean-inspired bite, this timeless recipe delivers restaurant-quality results with minimal effort.
Fresh & Simple Italian Caprese Salad Ingredients
- Tomatoes: 1-2 large ones, sliced medium-thin (aim for 8 uniform slices for best presentation)
- Fresh Mozzarella: 8 ounces, cut into medium-thin rounds to match tomato slices
- Fresh Basil: A generous handful of vibrant leaves
- Extra Virgin Olive Oil: 2 teaspoons of high-quality oil for drizzling
- Seasonings: Sea salt and freshly ground black pepper to taste
Step-by-Step Instructions
- Slice & Prep: Using a sharp serrated knife, create ¼-inch thick slices of both mozzarella and tomatoes. Pro tip: Sprinkle tomatoes with a pinch of salt if they’re extra juicy!
- Arrange: On a beautiful serving plate, create an alternating pattern of tomato and mozzarella slices, slightly overlapping each piece for an elegant presentation
- Dress & Garnish: Drizzle with your best extra virgin olive oil, then scatter fresh basil leaves throughout
- Final Touch: Finish with a sprinkle of fresh cracked sea salt and pepper just before serving
Quick Tips for Perfect Slicing
For the prettiest Caprese salad, chill your mozzarella for about 30 minutes before slicing – this makes it much easier to get clean cuts. When cutting tomatoes, use gentle sawing motions with your serrated knife and try not to press down too hard. This helps keep those lovely round slices intact!
Simple Variations
Love the classic but want to mix it up? Try using multi-colored heirloom tomatoes for a rainbow effect, or swap in burrata cheese for an extra creamy twist. You can also make cute mini versions with cherry tomatoes and small mozzarella balls (called ciliegine). For a fun modern take, add a drizzle of balsamic glaze on top!
Serving Ideas
This beautiful salad shines as a starter but works just as well for lunch with some crusty bread on the side. Want to make it extra special? Serve it at room temperature – this brings out the best flavors of both the tomatoes and mozzarella.
It’s perfect for summer gatherings, and looks stunning on a big white platter or individual salad plates.
Storage Tips
While Caprese salad is best enjoyed right after making it, you can prep the ingredients ahead of time. Store sliced tomatoes and mozzarella separately in the fridge, and wait to add the olive oil, basil, and seasonings until just before serving.
Fresh basil leaves will stay prettier if you tear them rather than cutting them. If you have leftovers, they’ll keep for about a day in the fridge, though the basil might darken a bit.
Caprese Salad
Equipment
- Sharp serrated knife
Ingredients
Main Ingredients
- 1-2 large tomatoes sliced into medium thin slices (about 8)
- 8 ounces fresh mozzarella cheese sliced into medium thin slices (about 8)
- 1 large handful fresh basil leaves
- 2 teaspoons extra virgin olive oil
- to taste salt and freshly ground black pepper
Instructions
- Use a sharp serrated knife to slice the mozzarella and tomato into about ¼ inch (or thicker if you like) thick slices. If the tomatoes are extra juicy, sprinkle them with a little salt before adding to a plate.
- Grab a large plate and alternately add tomato and mozzarella slices, slightly overlapping. Drizzle a little bit of extra virgin olive oil on top. Sprinkle basil over the top, or tuck smaller leaves throughout. Garnish with fresh cracked sea salt and pepper.
