Caprese Salad Tomato Mozzarella Basil

The first time I encountered this salad was at a tiny trattoria in Florence, where the owner refused to serve it until tomatoes hit their absolute peak ripeness. She taught me that caprese isn't really a recipe at all—it's about letting three ingredients shine in their perfect moment. That philosophy stuck with me through summers of backyard gardening and countless dinner parties.

Last summer I served this at my sister's bridal shower, arranging everything on a vintage white platter she'd picked up at a flea market. Watching guests crowd around it, I realized that the simplest dishes often create the biggest moments. Someone actually asked for the recipe, and I had to laugh explaining there's nothing to it.

Ingredients

• 3 large ripe tomatoes: Vine-ripened or heirloom varieties give you the best flavor and that gorgeous jewel-toned presentation
• 8 oz fresh mozzarella: Seek out the good stuff sold in liquid—those vacuum-sealed logs just don't compare
• 1/4 cup fresh basil leaves: Pick them right before you're ready to assemble, as they wilt and lose their perfume quickly once cut
• 2 tbsp extra-virgin olive oil: A really fruity one makes a difference here since you'll taste it prominently
• 1–2 tbsp balsamic glaze: Store-bought works fine, or reduce balsamic vinegar on the stove until syrupy
• Salt and pepper: Flaky sea salt adds such a beautiful crunch and occasional salt burst

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Build your foundation:

Arrange alternating slices of tomato and mozzarella on your platter, letting each piece overlap slightly like shingles on a roof.

Tuck in the basil:

Gently wedge whole basil leaves between the tomato and cheese slices so they peek out rather than getting buried underneath.

Add the finishing touches:

Drizzle the olive oil back and forth in thin ribbons, then do the same with your balsamic glaze, creating that beautiful dark contrast against the red and white.

Season and serve:

Sprinkle generously with sea salt and several grinds of black pepper, then bring it straight to the table.

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This became my go-to dish for the nights when everyone shows up hungry and I haven't even thought about cooking yet. Something about the vibrant colors and fresh flavors makes even a Tuesday night feel special.

Choosing Your Tomatoes

I've learned through some disappointing batches that mealy supermarket tomatoes just can't be saved by even the finest mozzarella. At the farmers market, I actually ask to taste before buying, since nothing beats hands-on quality control. Heirloom varieties in shades of yellow, striped green, and deep purple make this salad absolutely stunning.

Making Your Own Glaze

The year I discovered how easy it is to make balsamic glaze at home was the year my caprese game changed forever. Just simmer a cup of balsamic vinegar in a small saucepan until it reduces by half and coats the back of a spoon. It keeps for weeks in the refrigerator and tastes infinitely better than most store versions.

Serving Suggestions

This salad works beautifully as a starter, but I've also bulked it up into a main course by adding sliced avocado and some crusty bread on the side. A crisp Pinot Grigio cuts through the creaminess perfectly, though an unoaked Chardonnay works nicely too. The key is serving it when the tomatoes have that perfect balance of sweetness and acid.

• Try adding a handful of peppery arugula underneath for extra contrast
• A drizzle of hot honey creates the most incredible sweet-spicy dimension
• Leftovers actually make a pretty decent stacked sandwich the next day

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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There's something deeply satisfying about a dish that needs almost no cooking but delivers so much pleasure. Here's to many summers of perfect tomatoes and the people we love sharing them with.

Recipe FAQ

→ What type of tomatoes work best?

Roma, vine-ripened, or heirloom tomatoes provide the best flavor and texture. Choose tomatoes that yield slightly to gentle pressure and have a rich, deep color.

→ Can I prepare this ahead of time?

For optimal freshness, assemble immediately before serving. The tomatoes release moisture and the basil wilts if left sitting. You can slice ingredients beforehand and store separately, then layer just before serving.

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

Balsamic glaze is reduced balsamic vinegar with a thicker consistency and sweeter, more concentrated flavor. Regular balsamic vinegar works too, though glaze provides that signature restaurant-style finish.

→ Can I use dried basil instead of fresh?

Fresh basil is essential for authentic flavor and texture. Dried basil lacks the aromatic brightness and won't provide the same culinary experience. If unavailable, substitute fresh arugula or fresh spinach.

→ What type of mozzarella should I use?

Fresh mozzarella packed in water or brine creates the creamiest texture. Low-moisture mozzarella works but lacks the delicate mouthfeel. Buffalo mozzarella offers an even richer flavor if available.