If you're on the hunt for a simple and straightforward Caprese Salad recipe, you've come to the right place.
Despite being called a salad, it doesn't include lettuce or other greens, except for fresh basil.
In the culinary world, names can be a bit confusing. Some people refer to this dish as "Mozzarella Caprese," and I often use that name myself.
Of course, you can always add greens as a base if you prefer, which would make it more like a traditional salad.
So, if you're after an easy and delicious Caprese salad recipe, look no further.
How to Make This Caprese Salad Recipe
1. Start by slicing a washed and dried ripe tomato into ¼-inch thick slices.
2. Place a slice of room-temperature mozzarella cheese on each tomato slice.
3. Add a fresh basil leaf on top of each tomato and cheese stack.
4. Drizzle generously with balsamic glaze reduction, followed by olive oil.
5. Sprinkle with a dash of sea salt or flake salt and some freshly cracked pepper.
For more detailed instructions and tips, see below.
If you're using "wet" mozzarella, the type that comes in water, remove it from the brine, pat it dry, and slice it while it's still cold.
For an extra touch of elegance, consider using burrata—this creamy, tender, fresh mozzarella is also sold in water.
Though it can be a bit expensive and tricky to slice due to its delicate nature, the sweet, mild flavor and luscious creamy center make it absolutely worth it.
Fresh basil has an incredible aroma and flavor.
When I opened the container of fresh basil, its scent filled the entire house.
In the past, we've made this Caprese salad recipe using dried basil or even just Italian seasoning when fresh basil wasn't available.
While the salad still tasted good with dried basil, it didn't have the same visual appeal.
If you're hosting a dinner party, I highly recommend getting fresh basil for the best presentation.
Tips for Making an Easy Caprese Salad
- Use the freshest ingredients possible. Since Caprese salad is a simple dish, ingredient quality is key. Choose ripe, juicy tomatoes and high-quality mozzarella cheese.
- Don’t overdress the salad. The beauty of Caprese salad lies in the fresh flavors of the tomatoes, mozzarella, and basil. A light drizzle of olive oil and balsamic glaze is sufficient.
- Let the salad sit for a few minutes before serving. This allows the flavors to meld and the tomatoes to release their juices.
- Serve the salad soon after assembling. This dish is best enjoyed fresh and doesn’t hold up well if made too far in advance. If you have leftovers, store the tomatoes and cheese separately in the refrigerator for up to a day and recombine them before serving.
- Serving tip: Use a fork and knife, as the tomatoes are typically too firm to cut with a fork alone. Avoid using paper plates, as the tomato juices and balsamic can soak through.
Simple Caprese Salad Recipe :
Ingredients :
- 2 large ripe tomatoes
- 1 large mozzarella ball
- About 10 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1/3 cup balsamic reduction or glaze
- Sea salt or flake salt, to taste
- Freshly cracked black pepper, about 3 turns
Instructions :
Making the Balsamic Reduction
1. Pour 1 cup of balsamic vinegar into a small saucepan.
2. Heat over medium-high until it reaches a gentle boil.
3. Let it boil for 30 seconds.
4. Lower the heat to simmer and cook until reduced to about one-third of its original volume, approximately 5 minutes.
5. The reduction should coat the back of a spoon but not be as thick as syrup.
6. Remove from heat and allow it to cool completely before using.
Preparing the Ingredients :
1. Wash the tomatoes and basil leaves thoroughly and pat them dry with a paper towel.
2. Slice off the ends of the tomatoes.
3. Cut the tomatoes into ¼-inch thick slices.
4. Slice the mozzarella ball into ¼-inch thick pieces.
5. Pluck the basil leaves from their stems and tear each leaf once to release its fragrance.
Assembling the Dish :
1. Arrange the tomato slices on a serving plate.
2. Place the mozzarella slices on top of the tomato slices.
3. Add a basil leaf on top of each mozzarella slice.
4. Drizzle the extra virgin olive oil over the top.
5. Drizzle the cooled balsamic reduction over the entire dish.
6. Sprinkle with sea salt and freshly cracked black pepper to taste.
