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Caprese Salad Recipe

Name: Caprese Salad Recipe
Prep time: 10 min
Total time: 15 min
Ingredients: 4 large ripe tomatoes (try heirlooms or vine-ripened for best flavor); 8 oz fresh mozzarella (bocconcini or ball, drained and patted dry); 1 cup fresh basil leaves (washed (tender leaves only; reserve small sprigs for garnish)); 3 tbsp extra-virgin olive oil (choose a cold-pressed, peppery variety); 2 tbsp balsamic glaze (or 1/4 cup balsamic vinegar reduced over low heat); Kosher salt and freshly ground black pepper (to taste); pinch of red pepper flakes (for a gentle kick); 2 tbsp pesto (for an herby twist—store-bought or homemade)

This Caprese Salad Recipe is a bright, no-cook, healthy Italian salad that layers juicy tomatoes, creamy mozzarella, and fragrant basil for an instantly festive side or light lunch.

My kitchen table lights up every time I make this Tomato mozzarella salad. It’s summer on a plate—simple, colorful, and bursting with fresh basil salad vibes. I first fell for this classic Italian salad back in my twenties, when my abuela taught me that the secret to great Caprese is all in the ingredients’ quality and a little patience. I often serve it at backyard barbecues or on busy weeknights when I need something fuss-free but special. According to the USDA, vine-ripened tomatoes in peak season deliver up to 40% of your daily Vitamin C in a single cup—bonus! And paired with an ounce of fresh mozzarella, you’ve got protein and calcium, too. Whether you’re craving a light lunch, a side for grilled seafood, or a festive dish for friends, this Recipe stands out. You know what? It always brings everyone to the table.

Why You’ll Love This Recipe

• No oven needed—just a sharp knife and a plate
• Ready in under 15 minutes—perfect for busy days
• Naturally gluten-free and low-carb
• Show-stopping presentation with layered tomato mozzarella salad
• Completely customizable: heirloom tomatoes, burrata swaps, pesto drizzles
• Uses pantry staples—olive oil, salt, pepper—and fresh basil salad leaves
• Ideal for picnics, potlucks, or a quick Mediterranean lunch
• Data-backed nutrition: vitamins from tomatoes, calcium from mozzarella

Ingredients

• 4 large ripe tomatoes (about 1½ lbs) – try heirlooms or vine-ripened for best flavor
• 8 oz fresh mozzarella (bocconcini or ball), drained and patted dry
• 1 cup fresh basil leaves, washed (tender leaves only; reserve small sprigs for garnish)
• 3 tbsp extra-virgin olive oil (choose a cold-pressed, peppery variety)
• 2 tbsp balsamic glaze (or 1/4 cup balsamic vinegar reduced over low heat)
• Kosher salt and freshly ground black pepper, to taste
• Optional: pinch of red pepper flakes (for a gentle kick)
• Optional: 2 tbsp pesto (for an herby twist—store-bought or homemade)

Substitutions: Swap mozzarella for burrata if you crave extra creaminess, or use vegan mozzarella for a dairy-free version. Replace basil with arugula or mixed microgreens to mix up the greens.

Directions

1. Slice tomatoes: Lay tomatoes flat on a cutting board. Use a serrated knife to cut 1/4-inch thick slices. Tip: a gentle sawing motion preserves juices and shape.
2. Slice mozzarella: Cut the cheese into rounds matching tomato thickness. Drain well—dry cheese won’t water down your salad.
3. Layer ingredients: On a serving platter, alternate tomato slice, mozzarella slice, and basil leaf. Overlap slightly to create a tidy row or a circle—whatever feels festive.
4. Drizzle dressings: Gently pour extra-virgin olive oil across the layers, then zigzag the balsamic glaze for visual flair.
5. Season: Sprinkle salt and freshly ground pepper over the top. If you like a little heat, scatter a pinch of red pepper flakes.
6. Let it rest: Allow the salad to sit at room temperature for 5–10 minutes—this brings out the flavors and softens the cheese just enough.
7. Garnish and serve: Add a few basil sprigs or a swirl of pesto for color contrast. Serve with crusty bread or alongside grilled chicken.

Servings & Timing

Yield: Serves 4 as a side (or 2 as a light main)
Prep Time: 10 minutes
Rest Time: 5–10 minutes at room temperature
Total Time: 15–20 minutes

Variations

• Peach-Caprese: Swap half the tomatoes for sliced ripe peaches for a sweet-savory harmony.
• Burrata Bliss: Use burrata instead of mozzarella for an ultra-creamy center that oozes.
• Olive & Caper Twist: Scatter chopped Kalamata olives and capers for briny depth.
• Herb Mix-Up: Trade basil for mint, oregano, or tarragon to surprise your palate.
• Prosciutto Addition: Layer thin prosciutto slices between tomato and cheese for an Italian antipasto spin.
• Honey Drizzle: Finish with a light drizzle of honey to balance acidity with golden sweetness.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 1 day—beyond that, tomatoes get too watery and cheese softens. Make-ahead tip: slice tomatoes and mozzarella up to 2 hours in advance, but assemble just before serving to keep textures fresh. No reheating needed—this salad shines at room temperature.

Notes

• I learned from my abuela to let the salad rest; flavors marry when the cheese warms just a bit.
• If tomatoes are extra juicy, remove seeds before slicing to avoid a watery plate.
• Invest in a quality olive oil—the peppery finish makes a big difference.
• For a crisp edge, chill your platter briefly before layering.
• Seasonal tip: In winter, cherry tomatoes roasted briefly under the broiler add warmth and sweetness.

FAQs

Q: Can I make this ahead of time?
A: You can slice ingredients a couple of hours ahead, but assemble just before serving to keep everything fresh and avoid sogginess.

Q: What’s the best type of tomato?
A: Heirloom or vine-ripened beefsteaks are ideal for their balance of sweetness and tang, but cherry tomatoes work in a pinch.

Q: How do I prevent a watery Caprese salad?
A: Remove tomato seeds and drain mozzarella thoroughly; layer on a slightly tilted platter so excess juice pools away.

Q: Is this recipe gluten-free?
A: Absolutely—it’s naturally gluten-free and low-carb, perfect for many diets.

Q: Can I use frozen mozzarella?
A: Fresh is best. Frozen varieties tend to lose moisture and texture once thawed.

Q: How many calories are in a serving?
A: Roughly 200-250 calories per side-dish portion, depending on cheese size and oil used.

Q: What’s the difference between balsamic vinegar and glaze?
A: Glaze is thicker and sweeter—vinegar you may want to reduce on the stovetop until syrupy.

Q: Any vegan adaptation?
A: Swap mozzarella for store-bought vegan cheese and drizzle extra pesto made without Parmesan.

Conclusion

This Caprese Salad Recipe brings together simple ingredients for maximum flavor—no cooking, no fuss, just summer on a plate. Give it a whirl at your next gathering or weeknight dinner, and let me know how it turned out in the comments below. If you loved this Tomato mozzarella salad, you might also enjoy my Grilled Bruschetta or Pesto Pasta Salad—check them out!