Caprese Salad Tomato Mozzarella Basil

The summer I spent working at a tiny Italian restaurant in college changed everything I thought I knew about simplicity. The owner, Nonna Rosa, would slap my hand whenever I tried to overcomplicate her dishes. She taught me that when ingredients are this good, your job is basically to get out of the way. This Caprese salad became my crash course in restraint and the art of letting quality shine.

I served this at my first dinner party back in my tiny apartment with mismatched plates. Everyone kept asking what the secret ingredient was and honestly I felt a little fraudulent saying nothing at all. Sometimes the best recipes are just good ingredients having a conversation with each other on the plate.

Ingredients

• 3 large ripe tomatoes: In-season tomatoes make or break this dish, I learned this the hard way with mealy winter tomatoes once
• 8 oz fresh mozzarella: Spring for the good stuff packed in water, that rubbery supermarket cheese will betray you
• 1/4 cup fresh basil: Tear the leaves by hand instead of cutting them, they stay greener and release more aroma
• 2 tbsp extra-virgin olive oil: This is not the place for your cooking oil, use something you would dip bread into
• 1 to 2 tbsp balsamic glaze: The store-bought stuff in the squeeze bottle works perfectly fine here
• Salt and pepper: Flaky salt if you have it makes such a pretty finish on the mozzarella

Instructions

Build your foundation:

Arrange those tomato and mozzarella slices on your prettiest platter, letting them overlap like friends leaning into each other at a party

Add the green:

Tuck whole basil leaves into the gaps and under the edges so they peek out like little surprises

Finish with flair:

Drizzle the olive oil first in a back-and-forth pattern, then zigzag that balsamic glaze over everything like you are signing your name

Season and serve:

Sprinkle salt and pepper right before serving, otherwise the salt draws water out of the tomatoes and everything gets sad and watery

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My neighbor actually knocked on my door once when I was making this because the basil smell was drifting through the hallway. We ended up eating it on her balcony with wine and talking until sunset. Food has this magical way of turning neighbors into friends.

Choosing Your Tomatoes

I have become that person squeezing tomatoes at the grocery store like I am conducting some sort of informal audition. Heavy tomatoes with a slight give usually mean juicy and flavorful. Heirloom varieties add this stunning rainbow effect but honestly a perfect red beefsteak tomato will never let you down.

The Assembly Strategy

Working on a slight angle on your platter creates this natural flowing movement that looks so professional. I used to just line everything up in neat rows until a friend pointed out it looked like a cafeteria tray. Now I think about how the colors will look from above as I place each piece.

Make It Your Own

Once you have the basic rhythm down, this salad welcomes all kinds of creative riffs and personal touches. The classic version is timeless but that does not mean you cannot play around a bit.

• Try swapping in sliced peaches or figs during summer for this incredible sweet and savory situation
• A handful of arugula tucked underneath adds this peppery bite that cuts through the creamy mozzarella
• A drizzle of hot honey takes it in this completely unexpected spicy sweet direction that people go crazy for

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Some recipes are about technique and others are about simply respecting what is already perfect. This salad falls squarely into the latter category.

Recipe Questions & Answers

→ Can I make Caprese salad ahead of time?

For best results, assemble Caprese salad just before serving. The tomatoes release moisture and the basil can wilt if left sitting. You can slice the tomatoes and mozzarella up to an hour in advance, but wait to add the olive oil, balsamic glaze, and seasoning until ready to serve.

→ What's the difference between balsamic glaze and regular balsamic vinegar?

Balsamic glaze is reduced balsamic vinegar that has been cooked down into a thicker, sweeter syrup. Regular balsamic vinegar is more acidic and liquid. The glaze provides a concentrated sweetness that complements the tomatoes and mozzarella without making the salad overly acidic.

→ Can I use regular mozzarella instead of fresh?

Fresh mozzarella is essential for authentic Caprese. Regular block mozzarella has a different texture and won't provide the same creamy, milky contrast to the tomatoes. Look for balls of fresh mozzarella in brine, often labeled as mozzarella di bufala or fior di latte.

→ What type of tomatoes work best?

Roma, vine-ripened, or heirloom tomatoes are ideal choices. Heirloom varieties add beautiful color variations, while Roma tomatoes provide meaty slices with less water content. Avoid mealy out-of-season tomatoes as they won't yield the best flavor or texture.

→ How do I store leftover Caprese salad?

Caprese salad is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 1 day. Note that the tomatoes will become more watery and the basil may darken. Drain any excess liquid before serving leftovers.

→ What can I serve with Caprese salad?

Caprese pairs beautifully with crusty Italian bread, focaccia, or grilled baguette slices. It's also excellent alongside grilled chicken, fish, or as part of an antipasto spread with olives and cured meats. A crisp Pinot Grigio or Sauvignon Blanc complements the flavors perfectly.