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GET IT NOWEveryone Needs My Caprese Salad Recipe This Summer
I have many variations of Caprese salad here on Wholesome Yum (Caprese skewers, Caprese chicken, quiche… to name a few), but I haven’t shared the regular, classic version that I actually make most often. The one I had all over Italy on repeat, where they called it insalata Caprese. Here it is, and here’s why it’s the Caprese salad recipe you’ll want to make all summer:
- It’s the classic – Juicy ripe tomatoes, creamy mozzarella, peppery basil… the flavors of summer. I could eat this every day. Which is exactly what I did in Italy, including on the island of Capri itself!
- The best simple “dressing” – I’ve seen some Caprese salad recipes use olive oil alone, some combine it with balsamic vinegar, and some make a vinaigrette. Mine has olive oil plus balsamic glaze (the special drizzle I mentioned!) instead of just vinegar.
- Quick and easy – I mean ready-in-minutes easy, with a handful of simple ingredients and almost no chopping.
- Versatile – Steak, chicken, barramundi, Italian dishes, you name it… this healthy side dish goes with everything.
If you’ve had Caprese salad at restaurants (who hasn’t?) and are ready to make your own, let me show you how effortless it is. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my classic Caprese salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Tomatoes – I recommend larger ones. If you can find heirloom tomatoes or grab them at your local farmers market, that’s even better!
- Fresh Mozzarella Cheese – I try to get it pre-sliced, so I don’t have to do it. 😉 My local warehouse club usually has the best price. Buffalo mozzarella would also be delicious, or you can use burrata to make a burrata salad!
- Fresh Basil Leaves – Larger leaves work better to match the size of the tomatoes and mozzarella.
- Olive Oil – Since it makes up the bulk of the Caprese salad dressing, I highly recommend extra virgin olive oil. I like this robust one. Regular olive oil works, though.
- Balsamic Glaze – For drizzling. Most pre-made glazes have a lot of added sugar and sometimes processed ingredients, so I prefer to make my own homemade balsamic reduction, but I also really like this brand without sugar added.
- Sea Salt & Black Pepper
See my variations below if you want to change it up!
How To Make Caprese Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the balsamic glaze. You can find my balsamic glaze recipe here, or just skip this part if using store-bought.
- Layer the tomatoes, mozzarella, and basil. Cut tomatoes and mozzarella into thick slices. Alternate them on a serving platter, along with the basil, in a spiral shape.
- Drizzle with olive oil and balsamic glaze. Sprinkle with salt and pepper to your taste. Enjoy!
My Recipe Tips
- Cut the tomatoes and mozzarella about the same thickness. This is ideal to have the same ratio between them.
- Serve with a fork and knife. Since the pieces of this salad are large, you’ll want to cut the Caprese salad to eat it.
- Individual stacks work, too. I do this sometimes when plating this salad individually — stack a tomato slice, a mozzarella slice, and a basil leaf (or three) on top.
- Olive oil and balsamic glaze are best added only right before eating. The salad loses its freshness pretty quickly after adding them. When I make this recipe for Caprese salad for a larger gathering, I place bottles of oil and glaze nearby and let each person add their own.
Caprese Salad (5-Min Recipe)
My easy Caprese salad recipe takes just 5 minutes + 5 simple ingredients, with a drizzle that makes it special. The perfect summer side dish!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Make the balsamic glaze here. (Alternatively, use store-bought for true 5-minute salad prep!)
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Cut the tomatoes and mozzarella into thick slices, for a total of 8 slices of each.
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Arrange the tomato slices, mozzarella slices, and basil leaves on a platter, alternating them.
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Drizzle the Caprese salad with olive oil and balsamic glaze.
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Season with salt and pepper, to taste.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 entire recipe (2 pieces each of tomato, mozzarella, and basil)
- Tips: Check out my recipe tips above to help you get the best texture in your Caprese salad, and a couple different ways to serve it.
- Variations: Want to add something extra or make it non-traditional? See my variations here.
- Storage: Caprese salad tastes best fresh. You can store leftovers in an airtight container in the fridge for 1-2 days without the dressing. Avoid freezing.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Caprese Salad Recipe
Recipe Variations
My version above is how restaurants in Italy served Caprese salad when I visited, but feel free to change it up! I’ve also made it with these add-ins:
- Cherry Tomatoes – Swap the slices of tomatoes for halved cherry or grape tomatoes instead. Cut mozzarella into bite-sized pieces (or use fresh mozzarella balls) to match. Toss the salad instead of alternating ingredients.
- Avocado – My personal fave! Add avocado to the alternating rows, or make my chopped avocado Caprese salad.
- Peaches – Swap one tomato for a peach for an extra burst of summery sweetness.
- Pesto – Drizzle on basil pesto instead of olive oil.
- Greens – Chop the Caprese salad ingredients into bite-sized pieces and arrange on a bed of kale, spinach, or romaine. Add more olive oil and balsamic.
- Protein – To make it a meal, you can alternate slices of grilled chicken breast or even sauteed shrimp with the other components. Or add some greens and toss together, like my chicken Caprese salad recipe.
Serving Ideas
I serve Caprese salad with anything and everything Italian! Try it with:
- Chicken – My favorite Italian-inspired options are chicken marsala, balsamic chicken, and Mediterranean chicken. You can also keep it simple with my chicken quarters or garlic butter chicken.
- Steak – My classic sirloin steak works for any occasion, or make air fryer steak bites for a lighter meal.
- Pizza – Try my lighter veggie-centric options, like portobello mushroom pizza, eggplant pizza, pizza bowls, or cauliflower pizza crust.
- Noodles – Caprese salads are great for balancing out heavier pasta dishes. I discovered that the gluten in Italy agrees with me, and have been buying this protein pasta from Italy ever since! You can also make my lighter zucchini lasagna or eggplant rollatini.
3 Comments
Barb
0very good
Glenda
0One of my all-time favorite summer salads! Summer tomatoes are perfect and the colors in the salad are spectacular. Love! Love! Love! Thanks for sharing your recipe.
Reagan
0This is so easy and flavorful.