Classic Caprese Salad

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This classic Caprese salad recipe is fresh, simple, and ready in minutes with tomatoes, mozzarella, basil, and olive oil.

Course Appetizer, Dinner, Side Dish

Cuisine Italian, Mediterranean

Diet Gluten Free, Vegetarian

Keyword caprese salad recipe, Classic Caprese Salad, dressing for caprese salad

Prep Time 10

Total Time 10

Servings servings

Calories 255

Slice 3 to 4 ripe tomatoes and 8 ounces of fresh mozzarella into even ¼-inch rounds. Keep the slices uniform so the salad layers neatly.
On a serving platter, place a slice of tomato, then mozzarella, then a basil leaf. Continue alternating, slightly overlapping each piece in a row or circular pattern.
Repeat the layering until all ingredients are used, creating a visually balanced arrangement with pops of green basil between each slice.
Drizzle 2 tablespoons of extra virgin olive oil evenly over the top. If using, lightly drizzle 1 tablespoon of balsamic glaze in a thin ribbon.
Sprinkle flaky sea salt and freshly cracked black pepper to taste. Let the salad sit for a few minutes and serve at room temperature for the best flavor.

Use the best tomatoes you can find. This dish depends on them, so if they’re bland, the whole salad will be too.
Always bring everything to room temperature before serving. Cold mozzarella dulls the flavor and texture.
Don’t overdress. Too much oil or glaze can overpower the natural freshness.
Slice evenly. Uniform slices help the salad look polished and ensure balanced bites.
Season right before serving. Salt draws out moisture, so adding it too early can make the salad watery.

Try burrata instead of mozzarella for a richer, creamier center that feels a little more indulgent.
Add sliced avocado for a buttery twist that pairs beautifully with the tomatoes.
Scatter toasted pine nuts over the top for a bit of crunch and nuttiness.
Drizzle with pesto instead of balsamic glaze for a more herb-forward version.

Caprese salad is best eaten fresh and does not store well once assembled.
If needed, you can prep the ingredients ahead and store them separately in the refrigerator, then assemble just before serving.
Freezing is not recommended, as the texture of both tomatoes and mozzarella will be compromised.