A fresh Caprese salad is the simplest, most elegant way to showcase peak summer tomatoes—cherry tomatoes in particular are wonderfully sweet. This version uses a small food-science trick to keep the salad from becoming watery while maximizing tomato flavor.
Caprese Salad Recipe Ingredients
All you need for a classic Caprese is ripe tomatoes, fresh mozzarella, basil leaves and good extra virgin olive oil. A touch of kosher salt and freshly cracked black pepper brings it together.
Ingredients (full quantities listed below in the recipe card):
- Cherry tomatoes: halved for bursts of sweetness and color. You can use all cherry tomatoes or mix with Roma tomatoes for variety.
- Fresh mozzarella: torn into rough pieces so it catches the oil and tomato juices.
- Mini bocconcini: left whole, or substitute extra torn mozzarella.
- Fresh basil leaves: torn rather than chopped to preserve color and texture.
- Extra virgin olive oil: use a flavorful bottle, as it is a primary taste in the salad.
- Kosher salt and black pepper: salt is divided between salting the tomatoes and seasoning before serving.
Variations and Substitutions
This Caprese is a forgiving template—try one of these swaps to change the profile:
- Burrata: swap mozzarella for torn burrata for a creamier salad.
- Balsamic: a light drizzle of balsamic glaze or reduction is lovely, though the classic skips it.
- Fruit additions: strawberries, peaches or watermelon pair well with mozzarella for seasonal twists.
- Panzanella: add torn toasted bread to make the salad heartier.
Tools
- Sharp knife: for clean tomato slices.
- Cutting board with a juice groove is helpful.
- Wide, shallow bowl: to salt and lightly brine the tomatoes.
- Serving platter: a flat platter displays layers nicely.
How to Make Caprese Salad: An Easy Guide
This cherry tomato Caprese takes about 15 minutes of hands-on time. Follow these steps for the best texture and flavor.
Bring Everything to Room Temperature
Remove tomatoes and cheese from the refrigerator about 30 minutes before assembling. Cold mutes tomato aroma and makes mozzarella firmer and less flavorful.
Tear the Mozzarella
Tear fresh mozzarella into irregular pieces. The torn edges hold oil and tomato juices better than neat slices. Leave bocconcini whole.
Salt the Tomatoes
Place sliced roma and halved cherry tomatoes in a wide bowl. Sprinkle with 1 tsp kosher salt and toss gently. This draws out a small amount of juice to create a light brine that becomes the dressing.
Layer It Casually
Scatter tomatoes across a platter, then add torn mozzarella, bocconcini and most of the torn basil. Alternate as you go so each bite has a mix of ingredients. Avoid tossing to preserve the casual, rustic presentation.
Dress and Serve
Just before serving, drizzle with extra virgin olive oil, add the remaining 1/2 tsp salt and a pinch of black pepper. Scatter the remaining basil leaves on top and serve immediately.
5 Common Mistakes to Avoid
- Using cold ingredients: tomatoes straight from the fridge taste flat and mozzarella becomes rubbery.
- Skipping the salt step: salting the tomatoes first builds the briny dressing.
- Dressing too early: adding oil and salt long before serving pulls out too much water.
- Chopping the basil: a knife will bruise and darken the leaves; tear them by hand.
- Wrong mozzarella: avoid low-moisture block mozzarella for a fresh salad—use soft mozzarella packed in water.
Make Ahead and Storage
Caprese is best served fresh, but you can prep components ahead.
Storing Leftovers
- Fridge: store leftovers in an airtight container for up to 1 day.
- Drain first: pour off excess liquid before storing so the cheese stays firmer.
How to Prep Ahead
- Slice and tear: slice tomatoes and tear cheese a few hours ahead and refrigerate separately.
- Dress at the last minute: add oil, salt and basil only just before serving.
Freezing
Do not freeze: tomatoes and fresh mozzarella become mushy when thawed.
What to Serve with Caprese Salad
Caprese pairs beautifully with grilled mains, seafood and bread. It’s a bright, fresh accompaniment to many summer dishes.
Grilled Mains
- Grilled chicken: keeps the meal light and summery.
- Steak: makes the plate heartier while still fresh.
- Seafood: shrimp or grilled fish are lovely alongside Caprese.
Bread and More
- Garlic bread or toasted bread: soak up the tomato juices.
- Pizza night: serve as a fresh side dish.
- Roasted vegetables: grilled eggplant or zucchini round out a meatless spread.
Tips for the Best Classic Caprese
- Choose ripe tomatoes: the salad depends on them—use the ripest you can find.
- Use good olive oil: a peppery extra virgin variety adds depth.
- Tear the cheese: torn mozzarella soaks up flavor better than slices.
- Salt in layers: some on the tomatoes early and a little more at the end.
- Finish with flaky salt: a final pinch adds a pleasant crunch.
Frequently Asked Questions
How do you pronounce Caprese? Caprese is pronounced kah-PRAY-zeh or kah-PRAY-zay, named for the island of Capri.
What is the dressing? The classic dressing is simply extra virgin olive oil and salt; the tomatoes’ juices mix with the oil to form a simple dressing.
Balsamic: yes or no? Optional—balsamic glaze adds sweetness and cling, but the traditional version skips it.
Can I use burrata? Yes. Swap mozzarella for burrata and add it just before serving so the creamy center spills into the juices.
Are cherry tomatoes okay? Absolutely—use two pints if you skip Roma tomatoes.
Cold or room temperature? Serve at room temperature for the best aroma and texture.
Best cheese? Fresh mozzarella packed in water or mini mozzarella balls; avoid low-moisture block mozzarella.
Calories? Calories vary by portion size; a side portion is roughly 200–300 kcal depending on cheese and oil.
Other Caprese Salads You’ll Love
- Caprese Pasta Salad
- Grilled Panzanella with Burrata
- Strawberry Caprese Salad
- Fresh Peach Caprese Salad
- Watermelon Caprese Salad
Authentic Caprese Salad — Recipe Card
Servings: 6 | Prep time: 15 minutes | Cook time: 0 minutes
Ingredients
- ½ lb roma tomatoes, sliced 1/4 inch thick
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella, torn into rough pieces
- 8 oz mini bocconcini (or more fresh mozzarella)
- 1 ½ tsp kosher salt, divided
- ⅓ cup fresh basil leaves, torn
- 3 tbsp extra virgin olive oil
- ⅛ tsp black pepper
Instructions
- Remove tomatoes and cheese from the fridge 30 minutes before assembling.
- Tear the fresh mozzarella into rough pieces; leave bocconcini whole.
- Place roma slices and cherry halves in a wide shallow bowl. Sprinkle with 1 tsp salt and toss gently to start a light brine.
- Scatter tomatoes on a serving platter, add torn mozzarella, bocconcini and most of the basil, alternating casually. Do not toss.
- Just before serving, drizzle with olive oil, add the remaining ½ tsp salt and black pepper, scatter remaining basil and serve immediately.
Notes
- Room temperature: pulling ingredients out 30 minutes ahead improves flavor.
- Cheese: use soft fresh mozzarella packed in water; avoid low-moisture block mozzarella.
- Variations: add a light balsamic drizzle or swap mozzarella for burrata.
- Tomatoes: if using only cherry tomatoes, use 2 pints and omit the Roma.
Nutrition (approx.)
Calories: 260 kcal | Carbohydrates: 6 g | Protein: 13 g | Fat: 20 g
Nutrition is an approximation.