Easy Caprese Salad
This Easy Caprese Salad is a classic Italian no-cook dish made with just five fresh ingredients — ripe tomatoes, creamy fresh mozzarella, fragrant basil, high-quality extra virgin olive oil, and a drizzle of balsamic glaze. It comes together in 10 minutes flat, requires zero cooking, and delivers that perfect balance of fresh, creamy, and herby flavors in every bite. Whether you serve it as a starter, a light side dish, or part of an antipasto spread, this timeless salad never fails to impress.
Equipment
- Sharp chef's knife For clean, even slices
- Cutting board Large size recommended for easier prep
- Large serving platter A wide, flat platter is ideal for layering the salad
- Small oil and vinegar cruet set Useful for drizzling neatly (optional)
- Paper towels For patting the mozzarella and tomatoes dry
Ingredients
- 3-4 large ripe tomatoes Heirloom or vine-ripened preferred; sliced ¼-inch thick
- 8 oz fresh mozzarella cheese 225g; sliced ¼-inch thick; packed in water or whey
- 1 bunch fresh basil leaves Large bunch, about 20–25 whole leaves
- 3 tbsp extra virgin olive oil High-quality, cold-pressed recommended
- 1-2 tbsp balsamic glaze Optional but highly recommended; use a thick, syrupy reduction
- ½ tsp flaky sea salt Maldon sea salt flakes recommended
- ¼ tsp freshly cracked black pepper
Instructions
- Remove the fresh mozzarella from its liquid and pat it dry on both sides with paper towels. Wash the tomatoes, pat them completely dry, and set aside your best fresh basil leaves.
- Using a sharp chef's knife, cut the tomatoes into round slices approximately ¼-inch thick. If the tomatoes are very juicy, lay the slices briefly on paper towels to absorb excess liquid.
- Slice the mozzarella into rounds approximately ¼-inch thick, matching the thickness of the tomato slices. Use a smooth, single-direction cut to avoid tearing the cheese.
- Starting at one end of the serving platter, alternate tomato and mozzarella slices slightly overlapping in a shingle pattern, angling each piece against the next to fan across the platter.
- Tuck whole fresh basil leaves between each pair of tomato and mozzarella slices, or scatter them on top — whichever presentation you prefer.
- Drizzle the extra virgin olive oil evenly over the entire platter, then drizzle the balsamic glaze in thin lines across the top if using. Use about 1–2 tablespoons of glaze — a little goes a long way.
- Sprinkle flaky sea salt and freshly cracked black pepper evenly over the salad, then serve immediately at room temperature for the best flavor and texture.
Notes
- Use room-temperature mozzarella for the best flavor and texture — pull it from the fridge 15–20 minutes before assembling.
- Choose ripe, in-season tomatoes. Heirloom or vine-ripened tomatoes make the biggest difference to the overall flavor of this dish.
- Always pat both the tomatoes and mozzarella dry before assembling — excess moisture makes the platter watery and dilutes the dressing.
- Use the highest-quality extra virgin olive oil you have. Since there's no cooking involved, the oil's flavor is tasted in full.
- Season right before serving, not ahead of time. Salt draws moisture out of the tomatoes quickly and will make the platter wet if applied too early.
- Add the basil leaves just before serving — basil wilts fast after being picked or torn, especially in the cold.
- Never refrigerate assembled Caprese Salad. Cold temperatures dull tomato flavor and firm up mozzarella. Always serve at room temperature.
- For a variation, swap sliced mozzarella for whole burrata balls for an ultra-creamy upgrade.
- Leftovers can be stored separately (tomatoes at room temperature, mozzarella refrigerated in water) for up to 1 day. Re-assemble with a fresh drizzle of olive oil before serving.
- To make your own balsamic glaze, simmer regular balsamic vinegar over low heat for 10–15 minutes until it reduces to a thick, syrupy consistency.
Nutrition
Serving: 1ServingCalories: 220kcalCarbohydrates: 6gProtein: 12gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 320mgPotassium: 380mgFiber: 1gSugar: 4gVitamin A: 18IUVitamin C: 20mgCalcium: 25mgIron: 6mg
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