Description
Caprese salad is the epitome of fresh and simple Italian cuisine. This vibrant salad layers juicy, ripe tomatoes with soft, creamy mozzarella and fragrant basil leaves, all drizzled with extra virgin olive oil and seasoned with flaky sea salt and cracked black pepper. It’s a quick, no-cook recipe that showcases the beauty of quality ingredients and celebrates the flavors of summer. Perfect as a light appetizer, side dish, or refreshing snack, this salad delivers a harmonious balance of creamy, tangy, and aromatic notes that everyone will love. Whether for a casual lunch or elegant dinner, Caprese salad is an effortless way to bring a taste of Italy to your table.
Ingredients
Scale
- 3 large ripe tomatoes (heirloom or vine-ripened)
- 8 oz fresh mozzarella (bocconcini or mozzarella di bufala)
- 1 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- Sea salt, to taste
- Freshly cracked black pepper, to taste
- Optional: balsamic glaze or vinegar, for drizzling
Instructions
- Wash and dry tomatoes and basil leaves.
- Slice tomatoes into 1/4-inch rounds; slice mozzarella to similar thickness.
- Arrange tomato and mozzarella slices alternately on a serving platter.
- Tuck basil leaves between slices evenly.
- Drizzle olive oil generously over the salad.
- Season with sea salt and freshly cracked black pepper.
- Optionally drizzle balsamic glaze or vinegar sparingly.
- Serve immediately or chill briefly before serving.
Notes
- Use the freshest, highest-quality ingredients for best flavor.
- Let the salad sit at room temperature for 10 minutes before serving.
- Avoid over-slicing mozzarella to maintain texture.
- Assemble just before serving to keep salad fresh and avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad / Appetizer
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg