Caprese salad is a simple Italian salad of sliced tomatoes, fresh mozzarella, and basil leaves, layered together and finished with olive oil and salt. There's no dressing to make and nothing to cook, the whole dish depends on using good ingredients and treating them right.
It takes its name from the island of Capri, off the coast of Naples, where it's said to have first been served to workers and, later, tourists as a light dish that matched the colors of the Italian flag. It's a relatively modern dish by Italian standards, generally traced to the early twentieth century rather than ancient tradition.
Because it's served raw and unadorned, Caprese only works with ripe, in season tomatoes and real fresh mozzarella, not the low moisture shredded kind used for melting.
What Actually Matters
Salt your tomato slices and let them sit for a few minutes before assembling the salad. Tomatoes release a lot of water once cut, and if you skip this step that water pools in the bottom of the plate and dilutes the olive oil, leaving you with a watery, bland salad instead of one where every bite tastes concentrated. Pat the slices dry with a paper towel after salting, then build the salad. That one step, salt, wait, pat dry, is what separates a Caprese that tastes vivid from one that tastes washed out.
Caprese Salad Recipe (Serves 4)
Prep time: 15 minutes. Cook time: none. Total time: 15 minutes.
- 4 large ripe tomatoes, sliced 1/4 inch thick
- 1 tsp kosher salt, divided, plus more to taste
- 16 oz fresh mozzarella, sliced 1/4 inch thick
- 1 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic glaze (optional)
- Freshly cracked black pepper, to taste
- Lay the tomato slices on a paper towel lined tray and sprinkle with half the salt. Let sit for 10 minutes, then pat dry.
- Arrange the tomato slices, mozzarella slices, and basil leaves on a platter, alternating and slightly overlapping each piece.
- Drizzle with olive oil and, if using, balsamic glaze.
- Season with the remaining salt and black pepper to taste, and serve immediately.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 310 kcal | 18 g | 24 g | 8 g |
These numbers are a calculated estimate for the 4 serving recipe above, not a lab verified value.
Tips, Variations, and Storage
Use the ripest tomatoes you can find, this dish has nowhere to hide a mediocre one. Fresh mozzarella packed in water, sometimes called fior di latte, is closer to traditional than the firmer, drier mozzarella meant for pizza. Caprese doesn't store well once assembled, since the tomatoes keep releasing water, so it's best made right before serving. If you need to prep ahead, slice the components separately and assemble just before you eat.
Frequently Asked Questions
What's the best mozzarella for Caprese?
Fresh mozzarella packed in water or brine, not the shredded, low moisture kind used for melting on pizza.
Can I make Caprese salad ahead of time?
Not fully assembled. Slice the tomatoes and mozzarella ahead if you need to, but put the salad together right before serving so it doesn't turn watery.
What can I use instead of balsamic glaze?
A drizzle of good balsamic vinegar works fine, it's just thinner and less sweet than the reduced glaze.
Why is my Caprese salad watery?
The tomatoes weren't salted and drained first. Salt the slices, let them sit for 10 minutes, and pat them dry before building the salad.
Can I use cherry tomatoes instead?
Yes, halved cherry tomatoes work well and are a good option when large tomatoes aren't in season.
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I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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