Mozzarella Caprese Salad Recipe

This Mozzarella Caprese Salad is the ultimate no-fuss, fresh, and flavor-packed dish that absolutely belongs in your regular rotation. Made with ripe tomatoes, creamy mozzarella, fresh basil, and a simple drizzle of olive oil and balsamic glaze, this Italian classic celebrates simplicity at its finest. Whether you’re prepping a light lunch or a crowd-pleasing side for dinner, this salad comes together in minutes and delivers a burst of freshness in every bite.

Why You’ll Love This Recipe

• Quick and No-Cook: You can have this ready in under 10 minutes. No stove, no oven—just slice, layer, and drizzle.
• Fresh and Flavorful: The combination of juicy tomatoes, soft mozzarella, and aromatic basil is refreshingly perfect and never fails to impress.
• Beautiful Presentation: With its vibrant red, white, and green colors, it looks as good as it tastes—ideal for entertaining.
• Versatile and Light: Great as an appetizer, side dish, or even a light meal when you just need something simple and satisfying.

Ingredients You’ll Need

• Fresh Tomatoes: Opt for ripe, in-season tomatoes for the best flavor. Heirloom or vine-ripened tomatoes are ideal.
• Fresh Mozzarella: Use mozzarella di bufala or fresh cow’s milk mozzarella. Slice it just before serving for maximum creaminess.
• Fresh Basil Leaves: Tear or layer whole leaves for a fragrant, peppery punch that balances the richness of the cheese.
• Extra Virgin Olive Oil: A high-quality olive oil makes a big difference—this is where the flavor really shines.
• Balsamic Glaze: Adds a slightly sweet and tangy finish. You can use a store-bought glaze or reduce balsamic vinegar yourself.
• Sea Salt & Cracked Black Pepper: These enhance all the fresh flavors—don’t skip the seasoning!

Variations

• Add Avocado: Slices of ripe avocado add richness and a buttery texture that pairs beautifully with the other ingredients.
• Use Cherry Tomatoes: If you’re short on time, halve cherry or grape tomatoes for a quicker prep and a fun bite-sized version.
• Try Burrata: For a creamier twist, swap the mozzarella with burrata. The rich center takes this salad up a notch.
• Pesto Drizzle: A swirl of pesto adds another layer of herby goodness—especially if you want to skip the balsamic.
• Grilled Version: Lightly grill thick tomato and mozzarella slices for a warm, slightly smoky take on the classic.

How to Make Mozzarella Caprese Salad

Step 1: Slice the Ingredients

Cut the tomatoes and mozzarella into even, ¼-inch slices. If you’re using cherry tomatoes, just slice them in half.

Step 2: Layer the Salad

On a large plate or serving platter, alternate slices of tomato and mozzarella in a circular pattern or line. Tuck whole or torn basil leaves between the layers.

Step 3: Drizzle and Season

Drizzle the olive oil generously over the entire salad. Follow with a zig-zag of balsamic glaze. Season with flaky sea salt and freshly ground black pepper to taste.

Step 4: Serve Immediately

Serve the salad right away while everything is fresh and at room temperature for the best flavor and texture.

Pro Tips for Making the Recipe

• Room Temperature Ingredients: Let the mozzarella and tomatoes sit out for 15–20 minutes before assembling. Cold ingredients can mute the flavors.
• Don’t Overdo the Glaze: Balsamic glaze is potent—use just enough to enhance, not overwhelm, the salad.
• Layer with Care: Slightly overlapping the slices looks beautiful and allows each bite to include every ingredient.
• Use a Serrated Knife: This helps you slice through tomatoes cleanly without squishing them.

How to Serve

This salad is wonderfully versatile and can be served in so many ways:

As a Starter:

Serve it as an elegant appetizer alongside a crusty baguette or some garlic crostini.

As a Side Dish:

It pairs wonderfully with grilled meats, seafood, or pasta—especially anything with Italian seasoning.

Light Lunch:

Pile the salad onto toasted sourdough or a bed of arugula for a more filling mid-day meal.

Entertaining Platter:

Serve mini Caprese skewers at your next gathering. Just thread cherry tomatoes, mini mozzarella balls, and basil onto toothpicks, then drizzle with glaze.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. They’ll keep well for up to 2 days, but the tomatoes may release some water.

Freezing

This salad isn’t freezer-friendly. Tomatoes and fresh mozzarella lose their texture when frozen and thawed.

Reheating

No reheating needed here—just let any chilled leftovers come back to room temperature before serving for best taste.

FAQs

Can I make Caprese Salad ahead of time?
Yes, but it’s best to slice everything and keep them separate until just before serving. Assembled Caprese can get watery if it sits too long.

What type of mozzarella is best for Caprese Salad?
Fresh mozzarella, preferably mozzarella di bufala or cow’s milk mozzarella in brine, is ideal. Avoid shredded or block mozzarella—it won’t have the same texture or flavor.

Do I have to use balsamic glaze?
No, but it adds a sweet-tangy depth that complements the other ingredients beautifully. You can also drizzle plain balsamic vinegar or skip it entirely for a more traditional take.

Can I use dried basil instead of fresh?
Fresh basil is key here. Dried basil simply doesn’t have the same aromatic punch. If you can’t find fresh basil, consider using a drizzle of basil pesto instead.

Final Thoughts

This Mozzarella Caprese Salad is a celebration of simplicity and freshness. It’s quick to make, absolutely stunning to serve, and packed with classic Italian flavor. Whether you’re enjoying it solo or sharing with guests, it’s a dish that never fails to impress. Give it a try—you’ll want to make it again and again!

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