This classic Caprese salad is the perfect introduction to the flavours of summer, with just three fresh ingredients: ripe tomatoes, creamy mozzarella, and fragrant basil. Simple yet stunning, it makes a perfect starter or a light lunch.
The beauty of this dish lies in its simplicity. The tomatoes and mozzarella should be sliced evenly for that beautiful presentation, and the fresh basil adds a burst of colour and aroma. A drizzle of extra virgin olive oil and balsamic vinegar, along with a pinch of salt and pepper, brings everything together for a refreshing bite.
The key to making this dish extraordinary is using top-quality ingredients. When it comes to Caprese, it’s all about the tomatoes, mozzarella, and oil—choose the best, and the result will speak for itself.
What is ‘Insalata Caprese’?
A Caprese salad is a classic Italian dish that celebrates simplicity and quality ingredients. Traditionally made with fresh tomatoes, mozzarella, and basil, it’s usually seasoned with extra virgin olive oil and a pinch of salt. Some versions add balsamic vinegar, but purists often skip it to let the clean flavours shine. It originated on the island of Capri, hence the name, and is meant to represent the colours of the Italian flag: red, white, and green. The key to a buonissimo Caprese is using ripe, in-season tomatoes, creamy mozzarella (ideally buffalo mozzarella or fior di latte), and fragrant fresh basil. Serve it as a starter, side, or light lunch with crusty bread.
Ingredients Quality is Key
Tomatoes: use the best ripe tomatoes you can find — heirloom or vine-ripened varieties add flavour and texture. This is a Summer recipe, when the tomatoes are at their best. Slice them just before serving to keep their juices intact.
Mozzarella: go for buffalo mozzarella or fior di latte, and tear it rather than slice for a more rustic, creamy bite. If you can’t find it just use regular mozzarella.
Basil: always use fresh basil — whole leaves or gently torn to release aroma without bruising.
Toppings: a pinch of flaky sea salt, a drizzle of good extra virgin olive oil, and a crack of black pepper can elevate it completely. If you like balsamic, go for a reduced glaze, but just a touch — too much can overpower the delicate balance.
Sourdough bread: this recipes wouldn’t be complete without a slice of garlicky, toasted bread. Try my Easy No Knead Bread
Serve on Sticks
If you have friends around and you want to create a stylish and delicious appetiser you can turn this salad into finger-food:
Start with cherry tomatoes, mini mozzarella balls, and fresh basil leaves. Simply thread one cherry tomato, one basil leaf, and one mozzarella ball onto a small skewer or cocktail stick. Repeat for as many as you like. Drizzle with extra virgin olive oil, a little flaky sea salt, and optionally, a touch of balsamic glaze just before serving. They’re perfect for parties, picnics, or as a fresh starter — same flavours, easier to share.
Storage
Caprese salad is best enjoyed fresh, but if you need to store it, here’s how to keep it as fresh as possible. Place the tomatoes, mozzarella, and basil in an airtight container and refrigerate for up to 1 day. It’s best not to season it until just before serving — adding olive oil, salt, or balsamic too early can make the salad watery and the basil wilt. If you’ve already dressed it, try to eat it within a few hours. For longer freshness, you can store the tomatoes and mozzarella separately, and add fresh basil and seasoning when ready to eat. This keeps the flavours clean and the textures just right.
More Summer Salads Ideas
Caprese Salad
Ingredients
- 3-4 tomatoes
- 1 mozzarella
- fresh basil
Dressing
- extra virgin olive oil
- Modena balsamic vinegar
- salt and pepper to taste
Instructions
- With a sharp knife slice the tomatoes and mozzarella. Try to make the slices all the same thickness and size.
- Lay down on a serving plate alternating: mozzarella, tomatoes and basil.
- I like to take my time here, presentation is key and like we say in Italy “we eat with our eyes too”.
- Serve with a drizzle of extra virgin olive oil, balsamic vinegar, salt and pepper.