Caprese Salad
Fresh mozzarella, ripe tomatoes, and basil with olive oil and balsamic glaze—this classic Italian Caprese salad brings simple summer elegance to your table in just 10 minutes. Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4
Ingredients
Instructions
Take your mozzarella and tomatoes out of the fridge 20-30 minutes before assembling so they come to room temperature. Cold ingredients mute the flavors—this step is crucial for the best taste.
Slice the mozzarella into rounds about 1/4 inch thick. Let them drain briefly on paper towels if they’re very wet.
Slice the tomatoes to the same thickness as the cheese so everything looks uniform and beautiful.
Arrange the mozzarella and tomato slices on a serving platter in an alternating, overlapping pattern—slightly overlap them like fallen dominoes rather than laying them flat in rows. This looks more elegant and professional.
Tuck the fresh basil leaves in between the cheese and tomatoes, distributing them throughout the salad so you get basil flavor in every bite.
Drizzle the extra-virgin olive oil generously over everything—don’t be shy, you want about 2 tablespoons for good flavor. The olive oil is a starring ingredient, not just background.
Drizzle the balsamic glaze in a decorative pattern over the top. The thick glaze should create pretty dark streaks without pooling.
Season generously with flaky sea salt and freshly cracked black pepper right before serving. The salt is crucial for bringing out the sweetness in the tomatoes and enhancing everything.
Serve immediately while everything’s at room temperature and the flavors are at their peak. This doesn’t keep well, so only make what you’ll eat right away.
Calories: 185
Carbohydrates: 6g
Protein: 10g
Fat: 14g
Fiber
Fiber: 1g
Sodium: 320mg
Calcium: 25% DV (from mozzarella)
Vitamin C: 20% DV (from tomatoes)
Vitamin A: 15% DV
Use ripe, in-season summer tomatoes—winter tomatoes won’t taste right and will ruin this simple dish
Fresh mozzarella packed in water is essential—regular low-moisture mozzarella won’t work
Room temperature ingredients taste much better than cold—don’t skip this step
Use your best extra-virgin olive oil since it’s a main flavor, not just background
Balsamic glaze is thick and syrupy—don’t use regular thin balsamic vinegar or everything gets soggy
Assemble right before serving—tomatoes release water and make it soggy if it sits
This really doesn’t store well at all—the tomatoes release water and everything gets soggy
Only make as much as you’ll eat immediately
You can prep ingredients separately up to 2 hours ahead, but only assemble and dress within 15 minutes of serving
Keep sliced tomatoes and mozzarella covered at room temperature until assembly time
Never refrigerate after assembly or the tomatoes get mealy and the mozzarella gets rubbery
Serve as a beautiful first course with crusty Italian bread for soaking up the juices
Pair with soup or additional salad greens for a simple, elegant summer lunch
Make a large platter for gatherings—it’s always the first thing to disappear
Serve alongside simple pasta dishes or grilled proteins for a complete Italian meal
