Caprese Salad Recipe
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.
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
Instructions
- Lay tomatoes flat on a cutting board. Use a serrated knife to cut 1/4-inch thick slices.
- Cut the cheese into rounds matching tomato thickness. Drain well.
- On a serving platter, alternate tomato slice, mozzarella slice, and basil leaf. Overlap slightly to create a tidy row or a circle.
- Pour extra-virgin olive oil across the layers, then zigzag the balsamic glaze for visual flair.
- Sprinkle salt and freshly ground pepper over the top. If desired, add red pepper flakes for heat.
- Allow the salad to sit at room temperature for 5–10 minutes.
- Add basil sprigs or pesto for color contrast. Serve with crusty bread or grilled chicken.
Notes
Substitutions: Swap mozzarella for burrata or vegan mozzarella. Replace basil with arugula or mixed microgreens. Store leftovers in the fridge for up to 1 day.
Nutrition
Calories: 200kcal
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