The caprese salad The recipe is simple and elegant!
A delicious salad with tomato slices, fresh basil leaves and creamy mozzarella cheese under a drizzle of oil and balsamic vinegar.
It’s the perfect appetizer or side dish that can be served all year round.
What is Caprese Salad?
In the colors of the Italian flag, Insalata Caprese (ka-pray-zee) is as delicious as it is beautiful. Hailing from the island of Capri, this salad is made with ripe, juicy tomatoes, fresh mozzarella, and fresh basil leaves.
Ingredients for Caprese salad
tomatoes – Use any variety of ripe and juicy tomatoes. The key to the best Caprese salad is ripe and flavorful tomatoes.
Thick slices of aged tomatoes, beefsteak tomatoes, or meaty roma are perfect for slicing tomatoes, while halved cherry tomatoes or grape tomatoes pair better with a Caprese pasta salad.
mozzarella cheese – For this recipe, use fresh mozzarella cheese or bocconcini, which is different than a pizza mozzarella. It’s soft and creamy with a deliciously mild flavor. If you can’t find fresh mozza, burrata cheese.
Fresh basil – Fresh basil leaves are the key to this salad. Cut them into ribbons (aka chiffonade) or tear the whole leaves into pieces. Fresh basil doesn’t keep very long, so I prefer to buy a basil plant from the supermarket. It doesn’t cost much more but lasts longer and goes great with everything from pasta to salads to sandwiches.
Spices – Use balsamic vinegar and extra virgin olive oil for a simple dressing, but you can also drizzle with homemade Italian dressing or basil pesto. Add a pinch of flaked sea salt and some fresh black pepper. Swap out the balsamic vinegar for a balsamic glaze or reduction for a sweeter taste.
variations
Showcase seasonal fruits and produce to bring a new twist to a traditional Caprese salad.
- Add strawberries, peaches, or avocados to a caprese platter
- Top with thin slices of Italian delicatessen meat such as prosciutto, mortadella or soppressata
- Turn the leftovers into a caprese sandwich with lettuce on a baguette. Wrap tightly in plastic wrap (the flavors mix!) and enjoy a fancy workday lunch!
How to Make Caprese Salad
- Slice the tomatoes and cheese and arrange on a serving platter.
- Drizzle with oil and vinegar, season with salt and pepper.
- Arrange the basil leaves around the salad and serve immediately.
Prepare yourself
Arrange the tomatoes and cheese on a platter, cover with cling film and refrigerate up to a day ahead. Drizzle with oil, vinegar and spices just before serving.
How to store caprese salad
Store leftover caprese salad, covered, in the refrigerator for up to 3 days. Serve as is, or chop and serve with crostini or over thick pieces of garlic bread as a bruschetta appetizer or over baked chicken.
More summer salads
Summer is the perfect time for fresh salads when produce is in season. Fire up the grill and pair this caprese or any of the salads below with anything from a juicy steak to a shrimp skewer!
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caprese salad
Caprese Salad is made with fresh tomatoes, mozzarella cheese, basil and a simple drizzle of olive oil and balsamic vinegar for a colorful and delicious dish.
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Slice tomatoes (or halve depending on size). Cut the cheese into 1/4 inch thick slices.
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Arrange tomatoes and cheese on a plate or platter.
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Drizzle with olive oil (and balsamic vinegar if necessary) and season with salt and pepper.
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Sprinkle with fresh basil leaves and serve immediately.
Store leftover caprese salad in a covered container in the refrigerator for up to 3 days.
Calories: 124 | Carbohydrates: 4G | Protein: 4G | Fat: 10G | Saturated Fatty Acids: 2G | Cholesterol: 11mg | Sodium: 93mg | Potassium: 279mg | Fiber: 1G | Sugar: 3G | Vitamin A: 1120IU | Vitamin C: 15.8mg | Calcium: 85mg | Iron: 0.4mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Appetizer, party food, salad
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