Caprese Salad Recipe
This Caprese salad is made with heirloom tomatoes, fresh mozzarella cheese, basil oil and a balsamic glaze.
How to Make the Best Caprese Salad
Few dishes capture the essence of Italian summer cooking quite like a classic Caprese salad. This simple yet stunning dish showcases the holy trinity of Italian flavors—ripe tomatoes, fresh mozzarella, and fragrant basil—drizzled with quality olive oil and finished with a sweet balsamic glaze. The key to an exceptional Caprese lies in using the best ingredients you can find, as there’s nowhere for subpar produce to hide.
When selecting tomatoes, reach for heirloom varieties or vine-ripened tomatoes at the peak of their season. The mozzarella should be fresh and packed in water—never the pre-shredded kind. Slice everything about a quarter-inch thick for the perfect ratio of creamy cheese to juicy tomato in every bite. The basil oil and balsamic glaze elevate this from a simple salad to something truly special, but even with just good olive oil and fresh basil leaves, you’ll have a dish that tastes like a warm afternoon in Italy.
This Caprese salad makes an elegant appetizer for dinner parties or a light lunch on its own. It’s endlessly adaptable—try adding sliced prosciutto, a handful of arugula, or even grilled peaches for a unique twist on the classic.
Caprese Salad
This Caprese salad is made with heirloom tomatoes, fresh mozzarella cheese, basil oil and a balsamic glaze.
Ingredients
Caprese Salad
Instructions
Caprese Salad
- Make the basil oil and/or balsamic glaze if using (see notes).
- Slice the mozzarella balls into 1/4-inch slices.
- Slice the tomatoes into 1/4-inch slices. If tomatoes are extra large, cut into half moons or quarters. If using cherry tomatoes, halve them.
- Assemble: Spread a layer of basil oil on the base of a platter or large plate (saving a little for the top). Begin layering tomatoes and mozzarella circularly, or in rows, or in a swirl, or completely randomly. Tuck in basil leaves. At this point, you could cover and refrigerate for 4-6 hours, bringing to room temp before serving.
- Season with salt and pepper generously. Drizzle with olive oil or a little more basil oil, then drizzle with the balsamic glaze.
Notes
- For basil oil, blend fresh basil with extra virgin olive oil and strain.
- For balsamic glaze, simmer balsamic vinegar until reduced by half.
- Use the ripest tomatoes you can find for the best flavor.
- This salad can be assembled up to 6 hours ahead and refrigerated. Bring to room temperature before serving.
