The Caprese salad is the perfect no-cook, maximum-flavor, five-ingredient wonder that basically screams summer on a plate. It's fresh, it's fast, and it somehow feels fancy with zero effort.
This humble Italian dish, originally from the island of Capri, doesn't hide behind sauces or seasoning tricks. It's all about simplicity meets quality. The magic happens when you pair juicy, sun-ripened tomatoes with creamy mozzarella, fragrant basil, a splash of olive oil, and salt.
And yes, there are plenty of fancy salads out there, but Caprese hits that sweet spot because it is refreshing, satisfying, and surprisingly versatile. Serve it as an appetizer, lunch, or a side dish that totally steals the show.
How to Make Classic Caprese Salad at Home
Ingredients
You only need a handful of top-tier ingredients to make an authentic, classic Caprese salad. Quality is everything here.
- 3–4 ripe tomatoes (Roma, heirloom, or vine-ripened work best)
- 8 oz fresh mozzarella (look for mozzarella di bufala or mozzarella fior di latte)
- Fresh basil leaves (a generous handful)
- Extra virgin olive oil (the good stuff)
- Flaky sea salt (like Maldon or kosher salt)
- Freshly cracked black pepper (optional)
- A drizzle of balsamic glaze (controversial but delicious and totally optional)
Step-by-Step Instructions
- Slice like a pro: Cut the tomatoes and mozzarella into even slices—about ¼ inches thick. You want them to stack nicely without smothering each other. If your tomatoes are extra juicy, let them sit on a paper towel for a minute to absorb some moisture.
- Layer with love: On a serving plate, alternate slices of tomato and mozzarella, overlapping slightly. Tuck basil leaves in between the slices, like you're tucking little green love letters into the salad.
- Drizzle and sprinkle: Generously drizzle with extra virgin olive oil. Then sprinkle with flaky sea salt and, if you're feeling it, a few cracks of black pepper. If you're in the balsamic glaze camp (some Italians will fight you, but hey, we're rebels), give it a light zigzag over the top.
- Serve immediately: Caprese salad is best served right away at room temperature. Don't refrigerate it—cold tomatoes are sad tomatoes and the mozzarella texture changes when chilled. Trust the process. Let it shine as nature intended.
Caprese Pro Tips
- Go seasonal: This salad only works if your tomatoes are top-tier. Late summer tomatoes are ideal. Off-season? Try cherry tomatoes for more flavor.
- Upgrade your mozzarella: Burrata is a luxe swap if you want to impress someone (or just yourself).
- Add-ons (if you must): Avocado, grilled peaches, or even prosciutto can give it a twist, but purists might judge.
Caprese is one of those rare dishes that's more than the sum of its parts. It's proof that when you start with good ingredients, you don't need to complicate things. Keep it simple; serve it with crusty bread or a chilled glass of white wine, and you've basically hacked the Italian summer.
Buen provecho, bon appétit, or as the Italians say, Buon appetito!