The most famous Italian salad is, of course, the classic Caprese. Simple, fresh and delicious, it works as a side or a light lunch and is the best way to enjoy ripe summer tomatoes.
You can’t have an Italian food blog without a Caprese…
A classic Caprese is deceptively simple, but that simplicity means each ingredient must be excellent: ripe tomatoes, fresh mozzarella, basil and good olive oil.
Sourcing the Perfect Tomatoes
If you live outside Italy, don’t waste time hunting for imported Italian tomatoes — the best ones usually stay put. Instead, look for the freshest, juiciest local produce. Farmer’s markets are ideal; avoid supermarket tomatoes that are watery or bland. When tomatoes are the star, their flavour matters.
What Cheese to Use?
Mozzarella is the only cheese to use. I prefer buffalo mozzarella for its creaminess and flavour. Cheap mozzarella can be rubbery and disappointing.
You can also use burrata — a luscious, cream-filled mozzarella — or bocconcini (small mozzarella balls). Bocconcini can be harder to find but make a fun variation, especially for sharing.
How to Make a Caprese Salad – Step by Step
Slice the tomatoes. I like mixing different shapes, sizes and colours to make the plate lively and vibrant.
Slice the mozzarella into thick rounds. I used a mix of buffalo mozzarella and bocconcini to add variety and visual interest when serving a group.
Arrange one or two tomato slices, then overlap with mozzarella slices around the rim of a plate. Fill the center with chopped cherry tomatoes and bocconcini, or continue alternating slices in concentric circles until the plate is covered.
Finish with torn fresh basil, a generous drizzle of high-quality extra virgin olive oil, sea salt flakes and freshly ground black pepper.
To Balsamic or Not to Balsamic?
A traditional Caprese uses no vinegar — only olive oil. That said, if you enjoy a touch of balsamic, use a good-quality aged balsamic and drizzle sparingly. Food should be enjoyable, not strict — choose what tastes best to you.
Important Tips for Making a Classic Caprese Salad
- Use high-quality buffalo mozzarella.
- Choose the freshest, ripe locally grown tomatoes.
- Use a good extra virgin olive oil.
- Use fresh basil leaves, torn by hand.
- Avoid balsamic if you want an authentic, traditional Caprese.
If you try this Caprese salad or any other recipe from the blog, please rate it and leave a comment to tell me how it went — I love hearing from readers!
Step By Step Photos Above
Most of our recipes include step-by-step photos and tips to help you get it right first time.
Caprese Salad
By Emily
10 minutes
10 minutes
4 servings
Ingredients
- 2.2 lbs (1 kg) fresh, ripe tomatoes — a mix of colours, shapes and sizes
- 8.8 oz (250 g / 2 balls) buffalo mozzarella
- 3.5 oz (100 g) bocconcini (baby mozzarella), optional
- 1 large handful fresh basil
- Extra virgin olive oil
- Sea salt flakes and freshly ground black pepper
Instructions
- Slice the tomatoes. Use a variety of colours and sizes for visual appeal.
- Slice the mozzarella into thick rounds. Mixing buffalo mozzarella and bocconcini is a nice touch for groups.
- Arrange one or two tomato slices, overlapping with mozzarella around the plate. Fill the center with chopped cherry tomatoes and bocconcini, or continue alternating slices until the plate is covered.
- Scatter torn basil leaves over the salad and finish with a good drizzle of extra virgin olive oil, sea salt flakes and freshly ground black pepper.
Notes
Important Tips
- Choose the best buffalo mozzarella you can find.
- Buy the freshest, locally grown tomatoes available.
- Use a high-quality extra virgin olive oil.
- Tear basil by hand to preserve its aroma.
- If you want a traditional Caprese, skip the balsamic.
Sourcing the Perfect Tomatoes
If you live far from Italy, focus on excellent local tomatoes rather than imported ones. Farmer’s markets are the best place to find juicy, flavourful tomatoes — they make all the difference.
What Cheese to Use?
Stick with mozzarella. Buffalo mozzarella adds creaminess; burrata is an indulgent alternative, while bocconcini offers a playful presentation.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
Nutrition
Carbohydrates: 38 g |
Protein: 25 g |
Fat: 20 g
Nutrition information is an approximation.
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