There’s something about a Caprese salad that just feels like summer on a plate.

It’s the kind of dish that sings when tomatoes are at their absolute, sun-ripened peak.

Why This Recipe Works So Well

Its beauty lies in its stunning simplicity, honestly.

With just a few perfect ingredients, you create something far greater than the sum of its parts.

Ingredients Needed for the Recipe

Here’s what you’ll need to gather. Quality is your best friend here, truly.

• Ripe Tomatoes: Look for ones that feel heavy for their size and smell earthy and sweet at the stem. This is the foundation, the juicy star of the show.
• Fresh Mozzarella: Seek out the soft balls stored in water (often called “mozzarella di bufala” or “fior di latte”). Its milky, gentle flavor and tender texture are non-negotiable.
• Fresh Basil: Use whole, vibrant leaves. They add a peppery, aromatic freshness that dried herbs could never replicate.
• Good Olive Oil: A flavorful, extra virgin oil for drizzling adds a fruity richness that ties everything together beautifully.
• Flaky Salt & Black Pepper: A salt like Maldon flakes over the top perfectly, and freshly cracked pepper adds a subtle bite.
• Balsamic Glaze (Optional): A small drizzle adds a sweet-tart complexity that’s absolutely delightful, though purists might skip it.

The Art of Selecting Your Tomatoes

Don’t just look at color; give that tomato a gentle, respectful sniff.

If it doesn’t smell like a sun-warmed garden, put it back and keep searching.

How to make Perfect Caprese Salad?

The process is more about assembly than cooking, which is its own kind of magic.

Just follow these steps, and you really can’t go wrong.

Step 1 – Slice and Prepare

Wash and dry your tomatoes and basil leaves first.

Using a sharp knife, slice the tomatoes and mozzarella into rounds about a quarter-inch thick.

Step 2 – Create the Pattern

On a large platter or plate, start layering a slice of tomato.

Next, tuck in a slice of mozzarella right beside it, letting them overlap just slightly.

Step 3 – Add the Green

Now, take a whole, perfect basil leaf and slide it between the tomato and cheese.

Repeat this pattern—tomato, cheese, basil—across your platter in a lovely, overlapping line.

Step 4 – Season and Dress

Generously sprinkle the entire arrangement with flaky salt and a few grinds of black pepper.

Drizzle the good olive oil all over everything, letting it pool a little in the valleys.

Step 5 – The Final Flourish

If you’re using it, now’s the time for that balsamic glaze.

Just a light, artful drizzle back and forth across the rows does the trick beautifully.

Tips

A few little insights can make your salad even more wonderful. Here they are.

• Let everything come to room temperature before assembling. Cold tomatoes and cheese mute their flavors, and we want them loud and proud.
• Use your hands to tear the basil if the leaves are very large. It releases more of its fragrant oils than cutting with a knife ever could.
• Serve it immediately. This salad waits for no one, as the salt will draw out tomato juices and the basil can wilt. It’s best enjoyed fresh.

Fun Variations to Try

Once you’ve mastered the classic, playing with the formula is a joy.

It’s a wonderfully adaptable template for summer produce.

Swap red tomatoes for a rainbow of heirloom varieties in yellow, purple, and green.

The visual drama is incredible, and each color has a slightly different taste.

Add in a few thin slices of ripe peach or nectarine among the tomatoes.

The sweet stone fruit plays so nicely with the creamy cheese and sharp basil.

For a herby punch, make a quick basil vinaigrette to drizzle over the top.

Blend fresh basil with olive oil, a touch of vinegar, and salt until smooth and vibrant green.

What to Serve Alongside

This salad is the ultimate team player on any summer table.

It complements so many main dishes without stealing the spotlight.

It’s fantastic next to anything coming off the grill.

Think smoky ribs, a simple grilled steak, or some lemon-herb chicken.

For a lighter meal, pair it with a simple pasta dish, maybe with a garlicky sauce.

Or, serve it alongside some crusty, toasted bread to soak up all the glorious juices and oil left on the platter.

Storing Your Leftovers

You likely won’t have any, but if you do, handle them with care.

The salad will get watery and the basil will darken, but it’s still tasty in a different way.

Store any leftovers in a sealed container in the fridge for a day at most.

The next day, you can chop it all up and toss it with hot pasta for a delicious, impromptu warm salad.