Caprese salad
Classic Italian caprese salad with ripe tomatoes, fresh mozzarella, basil, good olive oil and flaky salt, plus an optional balsamic glaze. Ten minutes.
100% of it needs you at the counter
- Hands-on
- 10 min
- Serves
- 4
- Calories
- 290
- Protein
- 14 g
- Per serving
- $2.25
Why this recipe works
Caprese salad is proof that a few great ingredients need almost no cooking: ripe tomatoes, soft mozzarella and fresh basil, dressed with olive oil and salt. It's only as good as the tomatoes, so make it when they're ripe and fragrant.
- Salting the tomatoes a few minutes before serving draws out their juices and seasons them all the way through, so they taste sweeter.
- Fresh, room-temperature mozzarella is creamy and mild; cold mozzarella straight from the fridge tastes rubbery and bland.
- Tearing the basil right before serving keeps it bright green and fragrant instead of bruised and dark.
Ingredients
To serve
You will need
- Serrated knife
- Serving platter
Method
Tap a step number to mark it done.
Slice the tomatoes
Slice the tomatoes about ¼ inch thick with a serrated knife and arrange them on a platter. Sprinkle with half the flaky salt and leave for 5 minutes.
Slice the mozzarella
Slice the mozzarella about ¼ inch thick and pat it dry with a paper towel.
Layer
Tuck the mozzarella slices between and over the tomatoes, overlapping them, and tear the basil leaves over the top.
Dress and serve
Drizzle with the olive oil, sprinkle with the rest of the salt and some pepper, and add a thin drizzle of balsamic glaze if you like. Serve right away.
Cook's notes
- Never refrigerate the tomatoes; cold kills their flavor and makes them mealy.
- Use balsamic glaze, not plain balsamic vinegar, which is thin and turns the mozzarella purple.
- Burrata in place of mozzarella makes a richer, creamier version.
Nutrition per serving
290 calories
$2.25 estimated cost per serving
Where the calories come from
| Protein | 19% of calories | 14 g |
|---|---|---|
| Carbs | 11% of calories | 8 g |
| Fat | 70% of calories | 23 g |
| Fiber | 2 g | |
| Sodium | 380 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the best mozzarella for caprese salad?
Fresh mozzarella packed in water, either cow's milk or buffalo mozzarella. Avoid low-moisture block mozzarella, which is firm and rubbery.
Can you make caprese salad ahead of time?
Slice the tomatoes and mozzarella up to 2 hours ahead and keep them separately at room temperature, then assemble, add the basil and dress just before serving.
Does caprese salad have balsamic?
The traditional Italian version has only olive oil, salt and basil. A drizzle of balsamic glaze is a popular American addition.
