This classic caprese salad is the perfect summertime dish. Ripe tomatoes, fresh mozzarella, and aromatic basil leaves, drizzled in olive oil: caprese salad is super simple, yet unbelievable delicious!
Ever since I’ve been visiting the island of Capri a few years ago, where this salad originates, caprese is my favorite summer salad! You hardly need a recipe for Insalata Caprese, so please use my recipe below as a guideline.
Quality ingredients
One thing I will point out: A dish with only a handful of ingredients relies on the best ingredients to taste stunning. Make this salad only during summertime, when tomatoes are most flavorful.
Ingredients for caprese salad:
- Tomatoes: Only use flavorful, ripe, peak-season tomatoes. Plum tomatoes are my go-to.
- Mozzarella: Use fresh, soft mozzarella balls that are packed in water.
- Basil: Caprese salad needs fresh basil leaves. Pluck them from the plant right before serving. Supermarket herb pots are your best friend if you don’t grow your own herbs.
- Olive oil: Use your favorite cold pressed, extra-virgin olive oil. It has more flavor than the refined kind.
- Salt: Fine or flaky sea salt is the best option.
- Optional: balsamic vinegar: Authentic caprese salad is made without balsamic vinegar. But a small drizzle of it tastes awesome. Even better: Use thick, reduced, syrup-like balsamic reduction aka balsamic glaze.
I hope you love this easy caprese salad. Please leave me a comment and rating if you do!
Italian Caprese Salad - ready in 5 minutes!
This simple Italian caprese salad takes 5 minutes to make, start to finish. It’s the perfect summer salad! Serve it as an appetizer or main - I love it with fresh or toasted white bread.
Yield: 4 servings
Ingredients
- 4 medium tomatoes (use ripe peak-season tomatoes)
- 8 oz (225 g) fresh mozzarella (packed in water)
- Fresh basil leaves
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Sea salt (fine or flaky)
- 2 teaspoons balsamic vinegar or balsamic glaze (optional)
Instructions
- Cut tomatoes into slices.
- Drain the mozzarella and slice it.
- Alternate tomatoes and mozzarella slices on a platter. Tuck some fresh basil leaves in between and put some on top.
- Drizzle olive oil, (and balsamic vinegar, if using) on top. Sprinkle with salt.
- I always serve it with additional olive oil (who can get enough of it?) making it perfect for sopping up the dressing with bread. Enjoy!
JD says
Straight forward classic for a reason, thanks for reminding me. Haven’t gone with Caprese said in a while, and really enjoyed making it again.
Carbgirl says
I think so too! It's such a classic dish. So happy to hear that you enjoyed the caprese salad.
Laurie Prescott-Linden says
The perfect summer salad. I love that this recipe lists the vinegar as optional. I think the 'original' caprese is made without. At least that's the way they usually served it in Italy, back in the 90ies.
Thank you, Laurie
Carbgirl says
So happy to hear that you enjoy the caprese salad. I usually make it without vinegar if I have a bottle of good olive oil on hand. Thanks so much for your comment, Laurie!
Magda says
Made it yesterday for the girls on meatless Monday. They enjoyed it with some slices of my homemade sourdough. It was a big hit.
Carbgirl says
Great! So glad to hear that your girls enjoyed this recipe. I bet your homemade sourdough is delicious. Thanks for making the caprese salad and the comment!
dani says
It‘s super good. Thanks for reminding me that simple meals are often the best.
Carbgirl says
Thank you, Dani! Same here: I prefer simple dishes over complicated, fancy ones 🙂