Caprese Salad with Tomatoes and Mozzarella

The first time I had a proper Caprese salad was at this tiny trattoria in Rome where the owner insisted tomatoes must never see the inside of a refrigerator. He was right about that, and about everything else. The cheese was still warm from being made that morning, and the basil was so fresh you could smell it from across the table. That single plate taught me more about simplicity than any cooking class ever could.

Last July I made this for a backyard dinner party and ended up assembling it while everyone watched, mostly because I kept getting distracted by conversation. My friend Sarah reached in and stole a basil leaf straight from the platter, claiming quality control. By the time I actually finished drizzling the balsamic, half the tomatoes had mysteriously disappeared. That is now the official way we serve it at my house.

Ingredients

• 3 large ripe tomatoes, sliced: The heart of this dish and worth seeking out farmers market picks that actually smell like tomato
• 8 oz (225 g) fresh mozzarella cheese, sliced: Get the kind floating in water, not the rubbery supermarket stuff in plastic wrap
• 1/4 cup fresh basil leaves: Tear them by hand instead of cutting, something about bruising the leaves releases more flavor
• 2 tbsp extra-virgin olive oil: Do not skip the good stuff here because this recipe has nowhere to hide
• 1 to 2 tbsp balsamic glaze: The sweet finish that makes people think you know secrets about Italian cooking
• Sea salt and freshly ground black pepper: The only seasonings you need, but do not be shy with them

Instructions

Arrange the foundation:

Lay down alternating slices of tomato and mozzarella on your prettiest platter, letting them overlap like shingles on a roof. The presentation matters almost as much as the taste here.

Add the basil:

Tuck fresh basil leaves into every other gap between slices so you get that green, red, white pattern going. Some leaves should peek out from underneath.

Finish with flair:

Drizzle the olive oil back and forth across the entire platter, then do the same with the balsamic glaze in a thinner stream. Sprinkle generously with salt and pepper.

Serve right away:

This wants to be eaten immediately while the tomatoes are at room temperature and the mozzarella has not started to weep.

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My grandmother used to say that simple dishes expose bad ingredients faster than complicated ones. She was talking about Caprese salad specifically, probably because she once served me one with watery winter tomatoes and looked disappointed in both of us. Now I only make this when I can find tomatoes worth eating, which makes the whole thing feel like an occasion.

Choosing Your Tomatoes

The best tomatoes for this recipe feel heavy for their size and have that distinct tomato smell when you get close. Heirloom varieties will give you those gorgeous colors and complex flavors, but even a perfect beefsteak from a farm stand will do the job. Avoid anything that looks perfect and uniform because those usually taste like nothing at all.

The Assembly Art

There is something meditative about laying out the slices in that alternating pattern, watching the platter transform into a work of food art. I have found that slightly overlapping each slice creates those little juice pockets where oil and vinegar collect, basically creating bonus flavor bombs. Take your time with this step because you cannot really fix the presentation once the dressing hits the plate.

Make It Your Own

Once you have the classic version down, this becomes a canvas for all kinds of brilliant variations. The structure stays the same but you can play with the supporting ingredients. Some of my favorite riffs started with whatever was looking sad in the crisper drawer.

• Swap in sliced peaches or melon when tomatoes are not in season
• Add a handful of arugula underneath for a peppery bite and extra color
• Sprinkle some flaky sea salt at the end for those satisfying crunch moments

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Sometimes the oldest, simplest combinations are exactly what we need on a Tuesday night or a fancy Friday dinner. This salad has been feeding people happily for generations, and honestly, that is not nothing.

Recipe FAQs

→ What tomatoes work best for this dish?

Ripe, in-season vine or beefsteak tomatoes offer the best flavor and texture. Heirloom varieties add beautiful color variations and nuanced taste profiles that complement the creamy mozzarella.

→ Can I prepare this ahead of time?

For optimal texture and freshness, assemble just before serving. However, you can slice the tomatoes and mozzarella up to an hour in advance, keeping them refrigerated separately until ready to plate and dress.

→ What's the difference between balsamic glaze and regular balsamic vinegar?

Balsamic glaze is a reduced, thicker version of traditional balsamic vinegar with a concentrated sweet-tart flavor and syrupy consistency that coats the ingredients beautifully without making them soggy.

→ Can I use buffalo mozzarella instead of regular fresh mozzarella?

Buffalo mozzarella offers a richer, creamier texture and slightly tangier flavor that works wonderfully. It's especially delicious when paired with sweeter tomato varieties and high-quality olive oil.

→ What wine pairs well with this?

A crisp Pinot Grigio, light Sauvignon Blanc, or dry Prosecco complements the fresh flavors without overpowering the delicate balance of tomatoes, cheese, and basil.