Transport your taste buds to the streets of Italy with our delicious Caprese Salad Recipe, featuring juicy tomatoes and milky mozzarella.
Call me basic, but whenever I’m putting together a menu for a dinner party or even just a casual family gathering, there are a handful of dishes that I always make. And this Caprese salad enjoys pride of place at the top of my list of party staples. It’s an easy appetizer or side that takes mere minutes to make, it feels more elevated than setting out chips and dip (not that there’s anything wrong with that, just so we’re clear), and I know the whole crowd, kids included, will gobble it up.
It may be a simple dish, but this proves you don’t need anything fancy to win over your taste buds. Featuring thick, juicy slices of beefsteak tomatoes paired with slices of creamy, soft mozzarella and topped with bright and herby basil leaves, it’s a vibrant dish that’s both refreshing and satisfying. Plus, the colors of the dish are incredibly eye-catching—it’s pretty much the Italian flag on a plate.
I love to set out slices of toasted bread alongside the dish so folks can eat it like a crostini. But it’s just as good on its own. As long as you use tomatoes that are nice and ripe and super fresh mozzarella, your Caprese salad is sure to be a big hit.
A few flavor variations
This salad is a total winner as is, but if you’re looking to switch up the flavors, try adding some fresh mint leaves on top or a drizzle of balsamic reduction to punch it up. Some people prefer smaller tomatoes—grape or cherry—because they’re bursting with juices and a bit sweeter. You could also layer sliced avocados between the tomatoes and mozzarella for a creamy twist. Or, for a fruitier version, either substitute the tomatoes with peaches or watermelon, or add them along with the tomatoes. Craving a bit of crunch? Top the salad with some croutons, or serve some crostini on the side, like I do.
How do I store leftovers?
If you have leftovers, pack them up in an airtight container and store it in your fridge. Don’t leave it there too long though—eat it for lunch tomorrow or the next day (2 days is the max storage time). Tomatoes release juice over time, so you may want to line your container with a paper towel to absorb excess moisture. When you’re ready to enjoy, make sure to take it out about 15-20 minutes ahead of time, just enough to take the chill off before digging in. Trust me, it’s totally worth the short wait.
Oh, and don’t freeze the salad or warm it up. Freezing it will ruin its texture, and warming it up is unnecessary, as it’s meant to be eaten cold.
Serving suggestions
A traditional Caprese salad can be served as a standalone light meal, especially on a hot summer day when you’re in the mood for something cool and refreshing. It also makes a great appetizer and would complement a heartier dish like Easy Orchiette Pasta or a robust Italian entrée like lasagna. Another option is to pair it with a lighter entrée like Delicious Roasted Cod or Skillet Lemon Chicken.
Caprese Salad Recipe
Ingredients
- 2 cups ripe beef tomatoes sliced
- 1 ball fresh mozzarella sliced
- Fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt and black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon capers
Instructions
- Slice the tomatoes and mozzarella into 1/4-inch thick slices.
- Layer the tomato and mozzarella slices on a plate and top them with fresh basil leaves.
- Drizzle the extra-virgin olive oil over the ingredients, and season with salt and black pepper.
- Top the salad with dried oregano and capers. Enjoy as an appetizer or snack.
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