Caprese Salad Recipe
Published July 1, 2024. This post may contain affiliate links. Please read my disclosure policy.
My delicious Caprese Salad recipe uses fresh-ripened tomatoes, buffalo mozzarella, fresh herbs, and extra virgin olive oil. It’s light, refreshing, and full of classic flavors. From an Italian to your table, this one is sure to become a family favorite.
Summertime is full-on tomato season, so I always try to take advantage of these peak months by making my family favorite Caprese Salad – of course, coming from an Italian, that’s a must. I also love leaning on other classics that use fresh tomatoes, like my delicious Italian panzanella salad or the easy fresh salsa I serve with Baja fish tacos.
Caprese Salad
Caprese salad is a cold or room-temperature salad of fresh tomatoes with herbs, cheese, salt, pepper, and olive oil. It’s meant to be a light, tasty dish where all the ripe tomatoes are dominant in flavor. This is a salad that can have variations with different types of tomatoes, herbs, and oils.
This salad has its roots in Italy and dates back to the 1920s. A chef at Hotel Quisisana, after World War I, wanted to create a dish that honored everything about Italy—including the colors of the flag—and that’s how the Caprese Salad was born.
My caprese salad recipe is a true classic, which means no balsamic vinegar here. It’s ridiculously delicious, packed with key ingredients like juicy fresh tomatoes and buffalo mozzarella, and it always gets a fantastic reaction. I make it for myself just as often as I serve it to others. When something tastes this fresh, you want to share it all the time.
Ingredients and Substitutions
- Tomatoes — There are no bad tomatoes to use for this. The biggest thing is to make sure they are ripe and firm. You can use heirloom, cherry, grape, vine-ripe, beefsteak, Roma, cocktail, San Marzano, etc.
- Cheese — It’s classic to use a sliced mozzarella ball made from buffalo’s milk. However, you can also use whole cow’s milk mozzarella in different sizes, scamorza, burrata, chunks of provolone, or fontina.
- Herbs – I used dried oregano and fresh basil leaves. You can also use dried basil if that’s all you have. I do not advise using fresh oregano as it can be too pungent.
- Oil – Any good extra virgin olive oil will work.
- Seasonings – I only used coarse salt and freshly cracked pepper.
How to Make the Best Caprese Salad
Prep the Main Ingredients: I slice the tomatoes and buffalo mozzarella into bite-size pieces, making sure they’re just the right size for easy eating.
Mix: On a serving plate, in a bowl, or on a tray, I gently mix the tomatoes and mozzarella until they’re evenly combined and nicely spread out.
Season: Next, I sprinkle on the dry oregano, followed by a pinch of sea salt and a few twists of fresh cracked pepper to bring out the flavor.
Drizzle: Then comes my favorite part, I generously drizzle extra virgin olive oil over everything, making sure each piece gets a little shine and richness.
Finish: To bring it all together, I tuck in a handful of fresh basil leaves right on top.
chef tip + notes
Use a really good extra virgin olive oil to make this Caprese Salad. I always look for one that’s cold pressed, organic, and bottled at the source. When I can, I buy oil imported from Italy. It adds a depth and richness you can truly taste in every bite. This one detail can completely elevate the entire dish.
- Tomato to mozzarella ratio: I like to keep a 4 to 1 ratio of tomatoes to mozzarella. It keeps the salad balanced and fresh.
- Customize to taste: This salad is easy to adjust. I add more tomatoes, cheese, herbs, or seasoning depending on what I’m craving.
- Use ripe tomatoes: I always pick tomatoes that are fully ripe and fragrant. The juicier they are, the better the flavor.
- Serve immediately after assembling: I try to serve it right after I put it together. That way, nothing gets soggy and every bite tastes fresh.
Serving Suggestions
I usually serve this as a starter when I’m entertaining, especially during the summer months. It goes perfectly with grilled meats like my grilled salmon, a few slices of crusty artisan bread, or even as part of a relaxed brunch spread.
To be honest, if I’m in the mood, I’ll sometimes add a light drizzle of balsamic reduction, but only when I’m not sticking to the traditional version.
Make-Ahead and Storage
Make-Ahead: This salad is meant to be eaten right away. However, if you keep all of the ingredients prepared and separate, you can make it up to one day ahead of time.
How to Store: Cover in the refrigerator for up to 3 days. This will not freeze well.
More Salad Recipes
Video
Caprese Salad Recipe
Ingredients
- 3 pounds assorted tomatoes, cut into bite-size pieces
- 1- pound buffalo mozzarella, cut into bite-size pieces
- 2 teaspoons dry oregano
- 3 tablespoons extra virgin olive oil
- 15 fresh basil leaves
- Sea salt and fresh cracked pepper to taste
Instructions
- toss together the tomatoes and mozzarella in a serving bowl or on a serving plate or tray until mixed.
- Garnish with dry oregano, salt, and pepper.
- Finish by generously drizzling on olive oil and adding fresh basil leaves.
Another favorite that’s a little different than my usual recipe.
Delicious and refreshing
Thanks for giving it a shot!!
Easy and delicious!
Thank you for making this one!
So easy. Def keeping this recipe very handy Also very inexpensive to make
I find that when I buy the Buffalo Mozzarella,it is very soft and mushy. Yours is not.
Maybe you’re buying burrata?