Save to Pinterest The first time I encountered Caprese salad was at a tiny trattoria in Florence, where the waiter simply placed a plate of red, white, and green before me without saying a word. I took one bite of that sun-warmed tomato against the creamy mozzarella and understood why Italian cooking doesn't need complicated techniques to be extraordinary. Now whenever summer tomatoes start appearing at the farmers market, this salad becomes a weekly ritual at my table.
Last summer I hosted a last-minute dinner for friends and threw this together on a wooden board while everyone stood around the kitchen island. The conversation completely stopped as people reached in with pieces of crusty bread, and I realized that sometimes the simplest dishes are the ones that bring people together fastest.
Ingredients
- Ripe tomatoes: I've learned that tomatoes should feel heavy for their size and have that distinct earthy smell at the stem end, never refrigerated before using
- Fresh mozzarella: The kind floating in water works best here, and I always pat it gently with paper towels so the oil doesn't slide right off
- Fresh basil: Tear the leaves by hand instead of cutting them, it releases more of those aromatic oils that make the whole dish smell like summer
- Extra-virgin olive oil: This isn't the place for your everyday cooking oil, use something you'd happily dip bread into
- Balsamic glaze: The thick, syrupy reduction adds this sweet tang that cuts through the rich cheese and ties everything together
- Sea salt and black pepper: Finish with a generous grind of pepper and flaky salt if you have it, it makes such a difference
Instructions
- Arrange the Foundation:
- Start by laying down your tomato and mozzarella slices on a pretty platter or wooden board, letting them overlap like shingles on a roof. I usually alternate colors and sizes to make it look effortless and inviting.
- Add the Basil:
- Tuck the fresh basil leaves into all the little gaps between slices, some whole and some torn into smaller pieces. The bright green popping through the red and white makes the whole arrangement come alive.
- Finish with Elegance:
- Drizzle the olive oil back and forth across the entire salad, then do the same with the balsamic glaze in a contrasting pattern. End with salt and pepper, stepping back to admire how something so simple can look so stunning.
Save to Pinterest This salad has become my go-to contribution to potlucks because it never fails to make people pause before eating, pulling out their phones to take a picture. There's something about those classic Italian colors that just speaks to people.
Choosing Your Tomatoes
I've tested dozens of tomato varieties in this salad, from beefsteaks to heirloums to cherry tomatoes. The absolute winners are those ugly, misshapen heirlooms with their wild colors and irregular shapes, they seem to have the most concentrated sweet-tart flavor that makes the whole dish sing.
The Assembly Game
After making this countless times, I've discovered that building it on the actual serving platter matters more than you'd think. Transferring an arranged salad from cutting board to plate always ends in disaster, so just embrace the imperfect beauty and compose it directly on whatever dish you're serving from.
Timing and Temperature
This is one of those rare dishes that actually suffers from make-ahead prep, the tomatoes weep and the basil turns sad after an hour or two. I always arrange it right before people arrive, which conveniently gives me something calm and meditative to do while the oven preheats or wine opens.
- Let everything come to room temperature before assembling, the flavors meld together so much better
- If you're serving this outside, keep the balsamic glaze on the side and let guests add their own drizzle
- The salad needs to be eaten within an hour or two, but that's rarely been a problem in my house
Save to Pinterest Every time I make this salad, I'm reminded that the best cooking often involves doing less rather than more, letting incredible ingredients speak for themselves. There's pure joy in eating something so vibrant and alive.
Recipe Questions & Answers
- → What type of tomatoes work best?
Ripe, in-season tomatoes provide the best flavor and texture. Heirloom varieties add beautiful color and depth, while vine-ripened tomatoes offer excellent sweetness and juiciness.
- → Can I prepare this ahead of time?
For optimal freshness, assemble just before serving. The tomatoes release moisture over time, which can make the dish watery. However, you can slice all components in advance and arrange them shortly before serving.
- → What's the difference between balsamic glaze and vinegar?
Balsamic glaze is reduced balsamic vinegar with a thicker, sweeter consistency that coats ingredients beautifully. Regular balsamic vinegar is more acidic and liquid, creating a different flavor profile and presentation.
- → Can I use shredded mozzarella?
Fresh mozzarella slices or pearls work best for authentic texture and presentation. Shredded mozzarella doesn't provide the same creamy consistency or visual appeal. Burrata is another excellent alternative for extra richness.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or light Italian whites complement the fresh ingredients beautifully. The acidity balances the creamy mozzarella while enhancing the tomato sweetness.