Caprese Salad

Thick slices of ripe tomato and fresh mozzarella layered with basil leaves and finished with olive oil and flaky salt, in the colors of the Italian flag. Serves 4.

Caprese salad of sliced tomatoes, fresh mozzarella and basil drizzled with olive oil
  • Prep 10 min
  • Total 10 min
  • Yield 4 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Insalata caprese comes from the island of Capri, and its red tomatoes, white mozzarella and green basil match the Italian flag. With so few ingredients, each one matters: ripe summer tomatoes, the freshest mozzarella you can find and good olive oil.

It is a perfect starter or side for grilled steak and seafood.

Ingredients

  • 3 large ripe tomatoes, sliced 1/3 inch thick
  • 1 pound fresh mozzarella, sliced 1/3 inch thick
  • 1 cup fresh basil leaves
  • 3 tablespoons extra-virgin olive oil
  • Flaky sea salt and black pepper
  • Balsamic glaze, for drizzling (optional)

Instructions

  1. Arrange. Alternate overlapping slices of tomato and mozzarella on a platter, tucking basil leaves between them.
  2. Dress. Drizzle with olive oil and sprinkle with flaky salt and pepper.
  3. Serve. Drizzle with balsamic glaze if you like and serve at room temperature.

Tips

  • Never refrigerate the tomatoes; cold dulls their flavor.
  • Burrata in place of mozzarella makes an even richer salad.

Questions about this recipe

Is balsamic traditional on caprese?
Not in Capri, where it is dressed only with olive oil and salt, but balsamic glaze is a popular addition.
What tomatoes are best?
Ripe summer heirloom or beefsteak tomatoes.

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