I can never resist the magic of juicy tomatoes, creamy mozzarella, fragrant basil, and glossy balsamic glaze on one gorgeous platter. This Caprese Salad proves that the simplest ingredients can steal the whole meal.

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I am wildly obsessed with this Caprese Salad because it tastes like summer showing off on a plate. The ripe tomatoes do all the heavy lifting, juicy, sweet, and a little messy in the best way.

I love how fresh mozzarella cools everything down with that soft, milky bite. And then the glossy drizzle hits and suddenly I cannot stop going back for one more forkful.

No fuss. Just bold color, clean flavor, and that salty-sweet tang that makes me hover over the platter like I have zero self-control.

But honestly, I am fine with that every single time.

Ingredients

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Ripe tomatoes bring juicy sweetness, so use the best ones you can find.
Fresh mozzarella adds creamy, mild richness that makes every bite feel special.
Basil keeps it fresh and a little peppery, like summer on a plate.
Extra virgin olive oil gives it that silky, fruity finish you’ll definitely notice.
Balsamic glaze adds sweet tang without making the salad feel heavy.
Balsamic vinegar and sugar work if you’re making your own quick drizzle.
Kosher salt wakes everything up.
Basically, don’t skip it.
Black pepper adds a tiny kick without stealing the show.
Plus, flaky sea salt gives the top that little crunchy, restaurant-style finish.

Ingredient Quantities

4 ripe tomatoes (about 1 1/2 to 2 pounds)

8 ounces fresh mozzarella (one ball or 4 to 8 bocconcini pieces)

1 cup fresh basil leaves, packed

2 tablespoons extra virgin olive oil

3 tablespoons prepared balsamic glaze or

1/4 cup balsamic vinegar plus 1 teaspoon granulated sugar for making glaze

1/2 to 1 teaspoon kosher salt, to taste

1/4 teaspoon freshly ground black pepper, to taste

Optional: flaky sea salt for finishing

How to Make this

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1. Slice tomatoes into 1/4 inch to 1/2 inch thick rounds and slice fresh mozzarella to similar thickness; if using bocconcini, drain and slice in half or leave whole.

2. Arrange tomato and mozzarella slices on a platter, alternating pieces and slightly overlapping; tuck basil leaves between and on top of the slices.

3. If making balsamic glaze from scratch, combine 1/4 cup balsamic vinegar and 1 teaspoon granulated sugar in a small saucepan, bring to a simmer over medium-low heat, and reduce until thickened and syrupy, about 8 to 12 minutes; cool.

4. If using prepared balsamic glaze, have 3 tablespoons ready instead of making the reduction.

5. Drizzle 2 tablespoons extra virgin olive oil evenly over the assembled salad.

6. Drizzle about 3 tablespoons balsamic glaze over the salad, or use the cooled homemade reduction to taste.

7. Season with 1/2 to 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste.

8. Finish with optional flaky sea salt and a few extra basil leaves if desired; serve immediately.

Equipment Needed

1. Cutting board
2. Chef’s knife (or serrated tomato knife)
3. Platter or large serving plate
4. Small saucepan (for balsamic reduction)
5. Measuring cups and measuring spoons
6. Tablespoon or small pouring spoon for oil and glaze
7. Tongs or serving fork for arranging and serving
8. Paper towels or clean kitchen towel for drying basil and cleaning up

FAQ

Q: What tomatoes work best for Caprese? A: Use ripe, flavorful tomatoes such as heirloom, vine ripe, or Roma if you want fewer seeds. Look for even color and a slight give when gently pressed.

Q: Can I use pre-sliced mozzarella or bocconcini instead of one ball? A: Yes. Fresh mozzarella in slices or small bocconcini both work well. Drain excess liquid and pat dry so the salad does not become soggy.

Q: How do I make a quick balsamic glaze if I do not have prepared glaze? A: Simmer 1/4 cup balsamic vinegar with 1 teaspoon granulated sugar until reduced by about half and syrupy, about 8 to 12 minutes. Cool before drizzling.

Q: How should I season and dress the salad? A: Arrange tomato, mozzarella, and basil, then drizzle 2 tablespoons extra virgin olive oil and 1 to 3 tablespoons balsamic glaze. Finish with 1/2 to 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, adjust to taste.

Q: Can I prepare Caprese ahead of time? A: You can slice tomatoes and mozzarella and make the glaze up to a day ahead, but assemble just before serving to keep textures fresh. If preassembled refrigerate up to 2 hours and bring to room temperature before serving.

Q: Are there good substitutions for a dairy free version? A: Yes. Use firm slices of ripe avocado or a plant based mozzarella alternative. Keep the same seasoning and finish with flaky sea salt for best texture.

Caprese Salad Recipe (VIDEO) Substitutions and Variations

Tomatoes: use ripe heirloom tomatoes for more flavor and color, or halved cherry tomatoes for a sweeter, bite sized salad
Fresh mozzarella: swap with burrata for a creamier center, or firm bocconcini or fresh goat cheese for a tangy alternative
Fresh basil: substitute arugula for a peppery bite, or fresh mint for a bright, aromatic twist
Balsamic glaze or vinegar: use aged (reduction style) balsamic for depth, or mix red wine vinegar with a touch of honey or maple syrup as a quick glaze; pomegranate molasses also works for sweet acidity

Pro Tips

1. Choose tomatoes by aroma and feel, not just color: ripe tomatoes should smell sweet at the stem and yield slightly to gentle pressure. If they are super juicy, pat the slices lightly with paper towel so your salad does not get watery.

2. Temper the mozzarella to room temperature for best texture and flavor. Cold cheese can feel chalky next to warm tomato juices, while room temp lets the creaminess shine through.

3. When making the balsamic reduction, watch it closely toward the end so it does not burn. Remove from heat when it coats the back of a spoon; it will thicken more as it cools. If it becomes too syrupy, stir in a splash of water to loosen it.

4. Season thoughtfully: sprinkle most of the kosher salt before serving, but reserve a pinch of flaky sea salt to finish. The finishing flakes give a nice burst of crunch and bright saltiness on each bite.

Caprese Salad Recipe (VIDEO)

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

294

kcal

Equipment: 1. Cutting board
2. Chef’s knife (or serrated tomato knife)
3. Platter or large serving plate
4. Small saucepan (for balsamic reduction)
5. Measuring cups and measuring spoons
6. Tablespoon or small pouring spoon for oil and glaze
7. Tongs or serving fork for arranging and serving
8. Paper towels or clean kitchen towel for drying basil and cleaning up

Ingredients

4 ripe tomatoes (about 1 1/2 to 2 pounds)
8 ounces fresh mozzarella (one ball or 4 to 8 bocconcini pieces)
1 cup fresh basil leaves, packed
2 tablespoons extra virgin olive oil
3 tablespoons prepared balsamic glaze or
1/4 cup balsamic vinegar plus 1 teaspoon granulated sugar for making glaze
1/2 to 1 teaspoon kosher salt, to taste
1/4 teaspoon freshly ground black pepper, to taste
Optional: flaky sea salt for finishing

Directions

Slice tomatoes into 1/4 inch to 1/2 inch thick rounds and slice fresh mozzarella to similar thickness; if using bocconcini, drain and slice in half or leave whole.
Arrange tomato and mozzarella slices on a platter, alternating pieces and slightly overlapping; tuck basil leaves between and on top of the slices.
If making balsamic glaze from scratch, combine 1/4 cup balsamic vinegar and 1 teaspoon granulated sugar in a small saucepan, bring to a simmer over medium-low heat, and reduce until thickened and syrupy, about 8 to 12 minutes; cool.
If using prepared balsamic glaze, have 3 tablespoons ready instead of making the reduction.
Drizzle 2 tablespoons extra virgin olive oil evenly over the assembled salad.
Drizzle about 3 tablespoons balsamic glaze over the salad, or use the cooled homemade reduction to taste.
Season with 1/2 to 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste.
Finish with optional flaky sea salt and a few extra basil leaves if desired; serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.