It was the summer my youngest daughter came home from college with a backpack full of dirty laundry and stories from Rome that made me realize I’d never really tasted a tomato before. She talked about the markets she wandered through near Trastevere, the tiny trattorias where they served lunch on chipped plates and poured wine into water glasses without asking. But it was the way she described the Caprese salad—soft mozzarella pulled apart by hand, ruby tomatoes still warm from the sun, and basil that made your hands smell like summer—that made me put down the recipe book I was thumbing through and decide to relearn what I thought I already knew.
I’ve made Caprese salad for years, but it was always a side dish, a last-minute add-on to something “heartier.” What I hadn’t done was treat it like the main event, like a dish worth attention and care. That changed after one long conversation at our kitchen table, where I listened and stirred tea and decided that dinner the next night would be fresh tomatoes, real mozzarella, good olive oil, and nothing else. Since then, it’s become more than a recipe—it’s a ritual. A reminder that less isn’t lazy, and that some of the best things we eat come from paying attention to what’s right in front of us.
Why You’ll Love This Recipe:
- Uses only a handful of fresh, seasonal ingredients
- Ready in under 15 minutes—no cooking required
- Naturally gluten-free and vegetarian
- Easily adaptable based on what’s in your fridge or garden
- Perfect as a starter, light lunch, or centerpiece for a summer table
Ingredients You’ll Need:
- Fresh tomatoes – Go with what’s ripe and local. In the heat of summer, I reach for heirlooms in all their lumpy, misshapen glory. Cherry tomatoes work too, especially when that’s what the garden gives me. Just make sure they’re sweet and juicy.
- Fresh mozzarella – The kind stored in water is best. If you can get buffalo mozzarella, even better. Tear it gently by hand instead of slicing—it makes a difference in texture and how it mingles with the other ingredients.
- Fresh basil leaves – Whole, unbruised, and just picked if you can. I grow basil in pots on the porch and snip it right before serving. It bruises easily, so don’t chop it—just tear it softly and scatter it with care.
- Extra-virgin olive oil – This is the time to pull out your good bottle. You don’t need a lot, but you do want one that tastes grassy and bold.
- Sea salt and freshly cracked black pepper – Simple, yes, but seasoning is key. I use flaky sea salt (like Maldon) and a generous twist of pepper right before serving.
- Optional: Balsamic glaze or reduction – This is more of a modern addition. I personally skip it when tomatoes are in their prime, but it’s a nice touch if you like a little sweet tang.
How to Make It (Step-by-Step Instructions):
Start by washing your tomatoes and patting them dry. If you’re using large heirlooms, slice them about half an inch thick—enough to hold their shape but still juicy. For cherry tomatoes, I halve them. I’ve made the mistake before of cutting them too early and letting them sit in the colander, and all I got was a watery salad. Slice right before assembling if you can.
Next, drain your mozzarella. If it’s packed in water, let it sit for a few minutes in a bowl lined with paper towels. You want it to be creamy, not soggy. Instead of slicing it with a knife, use your hands to tear it into rustic chunks. There’s something about those uneven pieces that makes it feel homemade and honest, not fussy.
Arrange the tomatoes and mozzarella on a large plate or shallow platter. I like to alternate slices in a loose circle or gently overlap them—it doesn’t need to be perfect. This isn’t a dish you want to over-style. Tuck in whole basil leaves here and there, letting them peek out. The fragrance alone will draw people in before they even take a bite.
Now, drizzle your olive oil slowly over everything. I walk the bottle back and forth like I’m painting a canvas, and I never measure—it’s all by feel. Season with flaky sea salt and cracked black pepper right before serving. If you’re using balsamic glaze, give it a gentle zigzag across the top.
Let it sit for 5 to 10 minutes before digging in. That little pause lets the juices mingle and the flavors settle into each other.
Expert Tips for the Best Results:
Caprese is one of those recipes where the quality of the ingredients does all the heavy lifting, so let them shine. Use the ripest tomatoes you can find—even slightly overripe is fine, just not under. Don’t refrigerate them; cold tomatoes taste flat and mealy. Same goes for the mozzarella: serve it at room temperature. It melts softly on the tongue that way. And please, don’t skip the resting time before serving—it’s not just about looks; it gives the olive oil and tomato juices time to become their own vinaigrette of sorts. That final drizzle of salt is like turning up the volume. It wakes everything up.
Variations & Substitutions:
I’ve made Caprese with peaches when tomatoes were scarce, and it was unexpectedly lovely. Creamy burrata can be swapped in for mozzarella if you want something even more indulgent. Arugula tossed underneath adds a peppery base, and I’ve even tucked in thin prosciutto ribbons when serving it for guests who wanted “just a little protein.” One night I was short on basil and used fresh oregano instead—it was stronger, but still wonderful. This is one of those recipes that forgives you, as long as you’re working with fresh, flavorful ingredients.
Serving Suggestions:
This salad belongs in the heart of summer, when it’s too hot to turn on the oven and you’re craving something fresh but satisfying. I often serve it alongside a crusty loaf of bread for soaking up the tomato juices, maybe with a chilled glass of white wine or a sparkling lemonade. It’s lovely on a picnic spread, at the start of a dinner party, or as a no-fuss lunch eaten barefoot on the porch. When I make it for just myself, I pile it into a bowl, grab a fork, and call it dinner.
Storage & Reheating Instructions:
Caprese salad really is best eaten fresh, but if you do have leftovers, store them in an airtight container in the fridge for up to a day. Just know the tomatoes will soften and the mozzarella may lose some of its creaminess. I usually avoid reheating it—instead, I let it come back to room temperature and sometimes refresh it with a little more basil and oil. If things have gone a bit watery, I drain off the excess liquid and spoon it over toast.
Recipe FAQs :
Can I make this ahead of time?
You sure can. I often prep the tomatoes and mozzarella in the morning, keep them covered in the fridge, and bring everything to room temp before assembling. Wait to add the oil and seasoning until just before serving.
What if my basil has wilted?
That’s happened to me plenty of times. If it’s just a little droopy, soak the stems in cold water for 10–15 minutes—it perks right back up. If it’s past saving, a drizzle of basil oil or pesto can stand in beautifully.
Do I have to use mozzarella?
It’s traditional, but not required. I’ve made this with burrata, ricotta salata, and even a dollop of goat cheese when that’s all I had. Each brings its own texture and flavor.
Is balsamic vinegar traditional in Caprese?
Not in Italy, at least not the way we drizzle it here. But it’s become common and many people love it. Just go easy—a little goes a long way.
Can I use dried basil?
I wouldn’t. Fresh basil is really key to the soul of this dish. If you’re out, try another fresh herb like oregano or parsley, or make a simple herb oil to drizzle instead.
This Caprese salad has become more than a dish in our home—it’s a reminder of the joy that comes from slowing down, using what’s fresh, and letting good ingredients speak for themselves. I hope you give it a try, not just as a side dish, but as a celebration of summer on a plate. If you make it, I’d love to hear how it went for you. Share your version, leave a comment, or just sit back and enjoy a few quiet minutes with something simple and beautiful. That’s what food is for.
Nutrition Information (per serving, approx.)
Calories: 280 | Protein: 12g | Carbohydrates: 6g | Fat: 23g | Fiber: 1g | Sugar: 4g | Sodium: 360mg
Caprese Salad
Ingredients
- 3 large ripe tomatoes sliced
- 8 oz fresh mozzarella sliced
- 1 bunch fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 –2 tablespoons balsamic glaze or balsamic reduction
- Salt and black pepper to taste
Instructions
- Slice the ingredients: Slice the tomatoes and mozzarella into ¼-inch thick rounds.
- Arrange the salad: On a large serving platter, alternate and layer tomato slices, mozzarella slices, and basil leaves in a circular or overlapping pattern.
- Season: Drizzle with olive oil and balsamic glaze. Sprinkle with salt and freshly ground black pepper.
- Serve: Serve immediately as a starter or side, ideally at room temperature.
Notes
- Use heirloom or vine-ripened tomatoes for the best flavor and presentation.
- If balsamic glaze isn’t available, simmer regular balsamic vinegar until reduced and thickened.
- Great alongside grilled meats, crusty bread, or as part of a summer spread.
- Add a pinch of flaky sea salt for extra texture and taste.
Leave a Reply