Easy Caprese Salad
This post may include affiliate links. Thank you for your support.
This easy caprese salad layers juicy ripe tomatoes with fresh mozzarella and fragrant basil, all drizzled with quality olive oil and balsamic. Ready in 10 minutes and perfect as a summer appetizer or alongside your favorite grilled protein.
I’ve been making this caprese every summer for over a decade with tomatoes from local farmers, my in-laws’ garden and our own backyard, and the biggest thing I’ve learned is that the best caprese is the one where you don’t overcomplicate things.
The trick is using the absolute ripest, juiciest tomatoes you can find, splurging on a really good fresh mozzarella ball and finishing everything with flaky Maldon salt, fresh-cracked pepper and a quick homemade balsamic reduction. That last step is the secret weapon. It’s thicker and sweeter than straight balsamic, so it clings to every bite. Five simple ingredients, done right, beats a long ingredient list every time.
If you are in full summer tomato mode you are also going to love my baked caprese chicken and my cucumber tomato salad for two more incredible ways to use up that countertop haul.
Table of Contents
- Why I Love This Caprese Salad
- Caprese Ingredients
- How to Make Caprese Salad
- Brittany’s Tips for Making the Best Tomato Caprese
- Variations
- How to Serve Tomato and Mozzarella Salad
- How to Store Tomato Mozzarella Salad
- Caprese Salad Recipe FAQs
- More Tomato-Packed Recipes to Try
- Tomato Caprese Salad with Mozzarella Recipe
Why I Love This Caprese Salad
- Only five ingredients: Fresh tomatoes, mozzarella, basil, olive oil and balsamic. That is genuinely all you need to make something that tastes this good.
- Ready in 10 minutes: No cooking, no complicated steps. Just slice, layer, drizzle and serve. It is the easiest and most impressive thing you can bring to a summer gathering.
- The quality of ingredients is everything: This recipe taught me to invest in a really good olive oil and aged balsamic because when a dish is this simple there is nowhere to hide. The good stuff makes all the difference.
“Brought this to a cookout and everyone asked me for the recipe. Used the best olive oil and balsamic I had on hand like you suggested and it made such a difference. So simple but so impressive.”
Caprese Ingredients
- ripe tomatoes – the star of the show! Use the ripest juiciest tomatoes you can find. Large varieties like beefsteak, heirloom or vine ripened all work beautifully and slice up perfectly for layering.
- fresh basil – adds a bright flavor that ties the whole salad together.
- fresh mozzarella – a fresh mozzarella ball sliced into rounds is the classic choice and what I always recommend. For a dairy-free option Miyokos makes a great vegan mozzarella made from cashews that works really well in this recipe.
- olive oil – for drizzling over the finished salad.
- balsamic vinegar – use straight or make a balsamic reduction for a thicker sweeter drizzle. I have a simple method for making your own below!
- sea salt and fresh ground pepper – I highly recommend using fresh cracked pepper from a grinder and flaked sea salt for extra flavor. We’re hooked on Maldon sea salt flakes.
How to Make Caprese Salad
This Caprese salad comes together in just minutes with a handful of fresh, high-quality ingredients. Simply layer, season, and drizzle—no cooking required!
Step 1: On a plate or serving dish arrange fresh mozzarella and tomato slices in alternating layers. Add a basil leaf between each layer.
Step 2: Season with salt and pepper. Drizzle on olive oil and balsamic vinegar. Serve immediately and enjoy!
How to Make a Simple Balsamic Reduction (Balsamic Glaze)
If I have time I like to make a balsamic reduction for drizzling over the caprese salad. The reduction is sweeter, thicker and tends to stick to the tomatoes and mozzarella better. Making a balsamic reduction is really easy. Here’s how:
- In a small saucepan, add 1 cup of balsamic vinegar and bring to a boil
- Once boiling, reduce the heat to a simmer and let the vinegar simmer for 10-15 minutes
- Once it’s reduced down by 1/2 remove from heat and let cool
Brittany’s Tips for Making the Best Tomato Caprese
- Tomatoes make or break this salad: Peak summer tomatoes from your garden or local farmers market are always going to give you the best flavor. Avoid underripe, pale or out of season tomatoes and honestly save this recipe for tomato season when they are at their absolute best.
- Break out your best olive oil and balsamic: Since there is no cooking involved you are going to taste every single ingredient in its purest form. A good quality extra virgin olive oil and an aged balsamic make a noticeable difference here that you simply cannot fake.
- Make it your own: This salad is incredibly versatile. Add capers, roasted garlic, avocado slices, fresh herbs like parsley or thyme, or a pinch of crushed red pepper to switch things up.
Variations
The classic caprese is hard to beat, but I love switching things up with the seasons or whatever I have on hand. Here are some of my favorite ways to play with this recipe:
- Add fruit: Stone fruit makes the most beautiful summer twist. Try sliced peaches, nectarines or strawberries layered in with (or in place of) the tomatoes. Watermelon caprese is another stunner for a hot day.
- Switch up the cheese: Burrata is my favorite swap. Just tear it open and let the creamy center spill over the tomatoes. Crumbled feta or a dollop of fresh ricotta also work beautifully.
- Play with the herbs: Basil is classic, but fresh mint pairs really nicely with the fruit-forward versions and a little oregano, thyme or parsley adds a different layer of flavor.
- Add a little something extra: A sprinkle of dried Italian seasoning, capers, roasted red peppers or roasted garlic all add great flavor. For a little heat, finish with crushed red pepper.
- Bulk it up: Layer in creamy avocado slices for richness or cucumber for extra crunch. Prosciutto is a great addition if you want a heartier salad.
Make it dairy-free: Use a vegan mozzarella likeMiyoko’s cashew-based version.
How to Serve Tomato and Mozzarella Salad
Caprese salad works for so many different occasions and pairs beautifully with just about everything:
- As an appetizer: Serve it on a big platter with sliced sourdough bread for scooping and dipping. It is always the first thing to disappear at a summer gathering.
- At a cookout: This is one of my favorite things to bring to a backyard cookout. It is light, refreshing and pairs beautifully alongside my apple cider vinegar chicken, grilled shrimp skewers or chicken kabobs.
- As part of an Italian spread: This salad was made for a full Italian feast. Serve it alongside my turkey bolognese or pasta primavera for a dinner that feels genuinely impressive.
- With fresh greens: Add an arugula salad or easy spinach salad alongside for a complete and well rounded meal.
How to Store Tomato Mozzarella Salad
Caprese salad is best served fresh but if you have leftovers here is how to store them:
Refrigerator: Store in an airtight container in the fridge for up to 2 to 3 days. The tomatoes will release liquid over time so drain off any excess before serving again.
Make ahead tip: If you are prepping ahead hold off on adding the olive oil and balsamic until right before serving. This keeps everything fresh and prevents the tomatoes from getting too watery.
Caprese Salad Recipe FAQs
Large ripe varieties like beefsteak, heirloom or vine ripened tomatoes work best here since they slice up cleanly and have the juicy sweet flavor this salad needs. Always use peak season tomatoes for the best results.
A balsamic reduction is balsamic vinegar that has been simmered down until it is thick, sweet and syrupy. It is not required but it clings to the tomatoes and mozzarella much better than plain balsamic and adds a deeper sweeter flavor. I have a simple method for making your own in the post above.
You can! Simply halve them and arrange alongside the mozzarella and basil for a more casual bite-sized version. The presentation will be different but it still tastes delicious.
More Tomato-Packed Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Tomato Caprese Salad with Mozzarella
Ingredients
- 8 oz fresh mozzarella cheese ball, sliced
- 2 large ripe tomatoes, thinly sliced
- fresh basil, about 20 leaves
- fresh ground pepper
- sea salt
- high quality olive oil, for drizzling
- aged balsamic vinegar or balsamic reduction, for drizzling
Instructions
- On a plate or serving dish arrange fresh mozzarella and tomato slices in alternating layers. Add a basil leaf between each layer. Chop remaining basil and sprinkle on top. Season with fresh ground pepper and sea salt.8 oz fresh mozzarella cheese ball, 2 large ripe tomatoes, fresh basil, fresh ground pepper, sea salt
- Drizzle on a high-quality olive oil and balsamic vinegar or balsamic reduction. Serve immediately or cover and chill in the fridge for 30 minutes before serving.high quality olive oil, aged balsamic vinegar or balsamic reduction
- Caprese salad is best served fresh, but it will keep in the fridge for 2-3 days.
Video
Notes
- Optional toppings to spruce up caprese salad: dried Italian seasoning, fresh parsley, capers, crushed red pepper, roasted garlic and/or roasted red peppers
- Make ahead: Assemble up to 30 minutes in advance and refrigerate. Hold off on drizzling the olive oil and balsamic until right before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 to 3 days. Drain any excess liquid before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Brought this to a cookout and everyone asked me for the recipe. Used the best olive oil and balsamic I had on hand like you suggested and it made such a difference. So simple but so impressive.
Yay! So glad you enjoyed this recipe, Alex. Thanks for coming back to leave a review. I really appreciate it!
Easy and delicious especially this time of year with fresh tomatoes
I really don’t like tomatoes but I have tried a different version of the Caprese Salad, I toasted the tomato & cheese & this is probably the only way I like tomatoes. Hey Brittany I received my 21 Day Fix yesterday & I’m going to get started tomorrow. I also bought “The Paleo Kitchen” so I can use more recipes that are vegetarian-friendly for me. I will need to modify some of your recipes without beef or pork. I noticed my body reacts to these 2 proteins negatively. I have muliple medical conditions & eat poultry & fish 1-2 Xs (on weekends) a week. Well have fun with the Stitch Fix & I will keep you posted on my progress but not daily maybe on a weekly basis. Take care.
Cynthia Q
This looks great Brittany! I love caprese anything!
http://youtube.com/addalittlefood
Thanks Millie! 🙂
It was fun helping you decide what to keep from your “fix”. My boyfriend is unhelpful in that department too. He says everything looks good which I know is not true 😉
I know! I think our guys are just sweet and trying to be nice, but sometimes you need them to be honest. 🙂