Caprese Salad
This classic Italian salad features soft, spongy mozzarella, juicy ripe tomatoes, a generous amount of fresh basil, and drizzles of grassy olive oil and sweet/tangy balsamic glaze. And since I basically just named the entire ingredient list, it’s also the ideal quick-and-easy appetizer or side dish for any occasion.
This recipe was written for the Arizona Republic.
Where does Caprese salad hail from?
Translated from Italian, “Insalata Caprese” means “the salad of Capri”, a destination island in Italy’s bay of Naples. As stunning as the rugged, cove-dotted coastline, Caprese salad boasts bright colors and a commingling of flavors and textures. The cheese is soft and milky, the tomatoes are sweet and juicy, and the basil is vibrant and herbal. A drizzle of olive oil ties everything together while adding a distinct grassy note. And while balsamic glaze isn’t always added, I love its bright, sweet, vinegary nuances and how they complement and elevate the other elements of the salad.
How should you serve your Caprese salad?
Caprese Salad can be served as a show-stopping appetizer and/or side dish, or as a light meal when served with crusty artisan bread. Imagine this flawless meal: chewy-crisp bruschetta piled high with Caprese salad. Light, fresh, and colorful.
Ingredients for caprese salad
Fresh tomatoes. Fresh ripe tomatoes are a must for Caprese salad. If possible, grab tomatoes from a local farmers’ market and seek out as many heirloom varieties as possible, including those of different colors. Heirloom tomatoes aren’t just attractive, each one delivers a different flavor profile. When available, I like to combine red, green, yellow, and orange heirloom tomatoes for Caprese salad. That said, if heirloom tomatoes are not an option, choose vine-ripe tomatoes because they are typically the juiciest, sweetest, and most flavorful. You can also use fresh cherry and grape tomatoes.
Fresh basil. Only fresh basil will do in Caprese salad! To prepare your basil for this salad, lightly rinse the leaves and pat them dry. Smaller leaves can be added to the salad whole; gently tear larger leaves if necessary.
Good-quality olive oil. Since there are very few ingredients in this salad, you can really taste them all. Choose a good-quality, flavorful olive oil (preferably extra virgin) that’s 100% olive oil, not a blend of oils. I prefer extra virgin olive oil here because it delivers a strong, fruity flavor that partners well with the tomatoes, mozzarella, and basil.
Sea salt. Sea salt is classic in Caprese salad, and it brings out the sweetness of the tomatoes. You can use regular sea salt or Maldon flaky sea salt. Do not use iodized salt because its slightly bitter taste will stand out in this simple salad.
Freshly ground black pepper. Freshly ground black pepper reigns supreme in this salad! When freshly ground, black pepper delivers a more robust, complex flavor (more fresh pine/citrusy notes). Pre-ground black pepper often loses its pungency over time.
Balsamic glaze. As mentioned above, balsamic glaze (also called balsamic reduction) isn’t always used in Caprese salad, especially during the summer months when tomatoes and basil are at their peak. That said, I use a drizzle of balsamic glaze at the finish because I enjoy its tangy-sweet essence. Look for balsamic glaze/reduction next to the regular balsamic vinegar at the grocery store. You don’t need much for this salad, but the glaze will last in your fridge for months and can be use in countless dishes throughout the year.
Fresh mozzarella cheese. When shopping, look for soft, spongy fresh mozzarella. You can find fresh mozzarella in the specialty cheese section of your grocery store, and some varieties are packed in water. This is not the time to use that firm, square block of processed mozzarella. Fresh mozzarella is soft, mild (similar in flavor to ricotta), and less salty than other cheeses. Pro tip: Since fresh mozzarella is soft and spongy, use a sharp knife to slice the cheese without squishing it.
Consider some fun variations.
Use half tomatoes and half peaches or nectarines. When peaches and nectarines are in season, they make a great, sweet addition to Caprese salad.
Try burrata. Instead of fresh mozzarella, try cream-filled burrata cheese instead. You won’t be able to slice the burrata as we do in this recipe (since it’s a ball of mozzarella filled with cheese curds and cream), but you can place it in the middle of the serving dish and arrange the sliced tomatoes and basil around it.
Add avocado. Add slices of ripe avocado in between the tomato slices and basil leaves. For a vegan Caprese salad, use avocado slices instead of fresh mozzarella.
Use half basil and half mint. Fresh mint boasts a wonderful sweet-peppery note and makes a fun addition to this salad.
Add basil pesto. Just before serving, add dollops of basil pesto over the salad. This is also great option when fresh basil isn’t available.
Add pine nuts. For added crunch, top the assembled salad with toasted pine nuts. To toast pine nuts, place them in a dry skillet and set the pan over medium-low heat. Cook until the nuts are golden brown, shaking the pan frequently to promote even cooking.
Caprese Salad
Ingredients
- 3 to 4 medium heirloom tomatoes, or tomatoes of choice, sliced
- 8- ounces fresh mozzarella, sliced into thick slices
- Fresh basil leaves
- Extra virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Balsamic glaze, or balsamic reduction
Instructions
- Arrange the tomatoes, mozzarella, and basil leaves on a serving dish, in alternating layers. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Drizzle the balsamic glaze over top and serve.