Fresh Caprese Salad – made with tomatoes, mozzarella, and basil and drizzled with olive oil and homemade balsamic glaze. The perfect summer snack that doubles as a light lunch!
I still remember the first time I had Caprese Salad. Funny the things we remember, isn’t it? I was in college… at a friend’s apartment… and she made Caprese Salad as an appetizer before we all went out to dinner. (How I got to college without ever having known about this delicious combination, I have no idea.)
It probably goes without saying that I instantly fell in love. I mean… what’s not to love about caprese!?
Fast forward 25 years, and it’s still one of my all time favorite salads. My favorite way to enjoy it these days is the exact same way I enjoyed it back in college: with a glass of wine and some good friends. Enjoy!
What You’ll Love About This Recipe
Classic: Caprese Salad is a classic flavor combination everyone knows and loves.
Fresh: Made with 100% fresh ingredients!
Versatile: This basic recipe is a starting point for so many delicious additions or mashups. Check out my “recipe variations” section below!
what you’ll need for this recipe
Tomatoes – I used 3 Roma tomatoes for this recipe. (You will need 2-3, depending on size.) I removed both ends and cut each tomato into 1/4 inch slices. You can also use beefsteak or heirloom tomatoes if you prefer.
Mozzarella – I used 16 ounces of fresh mozzarella cheese, which you can buy in a variety of forms. I used Bel Gioioso Sliced Mozzarella.
Basil – I also used about 1/2 cup fresh basil leaves. You can use more or less, according to your tastes.
Balsamic glaze – I drizzled the salad with homemade balsamic glaze, which complements the tomatoes and fresh mozzarella beautifully. You can also use balsamic vinaigrette if you prefer.
Olive oil – I also drizzled about 2 Tablespoons of extra virgin olive oil. I love using EVOO for its richness and flavor.
Salt & pepper – I added sea salt and fresh cracked pepper to taste.
how to make caprese salad
Slice the tomatoes and mozzarella. Slice the tomatoes and mozzarella into 1/4 inch slices.
Arrange on a plate. Arrange them in an alternating pattern on a large plate.
Drizzle with olive oil and balsamic glaze. Drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper to taste.
Add basil. Add fresh basil leaves on top.
make-ahead & storage tips
This salad can be made in advance, but for maximum freshness it shouldn’t be kept overnight before serving. A few hours, though, is fine! Any leftovers should be stored, covered, in the refrigerator for 1-2 days.
Recipe Variations
- Use grape tomatoes and mozzarella balls instead of sliced tomatoes and mozzarella
- Use grape tomatoes and mozzarella balls and turn them into caprese skewers
- Add a drizzle of basil pesto or sun dried tomato pesto
- Serve with sliced chicken breast
- Top with pine nuts for crunch
- Drizzle with balsamic vinaigrette
- Sprinkle with grated Parmesan cheese
- Serve with olives or olive tapenade
- Enjoy with homemade croutons
More Caprese Recipes
If you LOVE caprese flavors as much as we do, you definitely need to try some of our other caprese recipes! We have lot to choose from!
Caprese Salad
Ingredients
- 2-3 Roma tomatoes
- 16 ounces fresh mozzarella cheese
- 1/2 cup fresh basil leaves more or less to taste
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic glaze
- salt & pepper
Instructions
- Slice the tomatoes and mozzarella into 1/4 inch slices.
- Arrange them in an alternating pattern on a large plate.
- Drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper to taste.