Caprese salad recipe, or tomato, basil and mozzarella salad is a quintessential Italian salad that is hugely popular not only in Italy, but in the US, too. Make it for a party, picnic or just lunch!

Although this is called a salad, it may be served as an appetizer or “antipasto” meaning “before the main dish.” You see, in Italy, salad is eaten after the main course. It is always one of the last courses served, but Caprese salad can easily be served before a meal, as an antipasto, or afterwards as a light salad.

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Insalata Caprese salad has to be one of the simplest salads ever! Not to mention the fact that it is incredibly beautiful, impressive, and is very Italian since it has all the colors of the Italian flag!

NB: an authentic Insalata Caprese has NO VINEGAR. Repeat NO VINEGAR. (I am a vinegar fiend and even I don’t want vinegar on my Caprese. It changes the flavor completely)

Serve this at your next get together, or take it to your next barbecue, or picnic for something a little different and healthy (sorry, potato salad!) However, don’t add the salt more than 15 minutes in advance as it will start to make the tomatoes “soggy.”

You could make these mini Caprese skewers, too.

While not a proper Caprese, if you can source a good burrata cheese, it’s absolutely delicious served with tomatoes and basil, as well! Learn about burrata so you don’t miss out!

You can also make a chunky Caprese salad in the same style–this manner is easier to transport, and tastes just as good. I almost always bring this to our picnic dinners at the Hollywood Bowl, or Shakespeare in the Park (if you’re lucky enough to live in LA) and I just hold off on the salt until we’re ready to eat it.

If you are able to use homegrown, or fresh summer tomatoes and mozzarella di bufala (may be difficult to source) then you will have a more authentic Italian Caprese salad.

fork with tomato basil and mozzarella on it — Picnic style!

Caprese Salad Recipe

(een-sah-latah cah-pray-zeh)

Ingredients:

tomatoes, good quality, such as heirloom
fresh mozzarella (mozzarella di bufala, if you can source it)
fresh Italian basil (do not substitute dried)
extra virgin olive oil
Kosher or good quality sea salt
(optional: dried oregano)

Directions

Slice the tomatoes into about 3/8″ thick slices Then slice the mozzarella into the same sized slices.

Now arrange the tomato and mozzarella slices into a pleasing pattern on a plate; I like to make circles. Mozzarella can be cut in half, if you’d like to use less cheese, or you can place two tomatoes, then one slice of cheese and continue in this manner. Here, I made individual Caprese Salads, but you can make a large one on a serving plate.

Now drizzle generously with extra virgin olive oil, and sprinkle with salt.

Depending on taste, use whole, torn or chopped fresh Italian basil leaves. Sprinkle on the oregano, if using.

I prefer chopped since I find the whole leaves are just a bit too much basil flavor, but a sprig in the center or on the side looks fantastic.

That’s it! Serve with homemade no knead bread, of course! You can’t get a more delicious, healthier, and easier appetizer/salad than this. And if you have the bread, you can always make a Caprese sandwich, or you can make a Caprese pinwheel sandwich using lavash bread!

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caprese in Rome — An impromptu “Caprese” for breakfast in Rome!

Caprese Salad Recipe or Tomato, Basil, and Mozzarella Salad

Servings:

Prep Time: 10

Total Time: 10

Authentic Caprese salad, without vinegar.

5 from 15 votes

Print Rate Pin

Ingredients

2 whole large tomatoes (good quality, such as heirloom)
8 oz fresh mozzarella (mozzarella di bufala, if you can source it)
6 Italian basil leaves (fresh- do not substitute dried)
2 Tbsp extra virgin olive oil (top quality)
⅛ tsp salt (Kosher or good quality sea salt)

US Customary - Metric

Instructions

Slice the tomatoes into about ⅜ inch thick slices Then slice the mozzarella into the same sized slices.
Now arrange the tomato and mozzarella slices into a pleasing pattern on a plate; I like to make circles. Mozzarella can be cut in half, if you'd like to use less cheese, or you can place two tomatoes, then one slice of cheese and continue in this manner.
Now, drizzle generously with extra virgin olive oil, and sprinkle with salt.
Depending on taste, use whole, torn or chopped fresh Italian basil leaves. I prefer chopped since I find the whole leaves are just a bit too much basil flavor, but a sprig in the center or on the side looks fantastic.

Notes

Do not use balsamic (vinegar or glaze) for an authentic Caprese.
Quantities are not important for this recipe (eg. number of basil leaves). Use more or less as desired.

Nutrition

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