- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 3 tbsp
- 1 tbsp
- 1 tsp
- ½ tsp
Process
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Slice the tomatoes and fresh mozzarella into 1 cm thick rounds. If the mozzarella is very soft, chill it for 10 minutes before slicing for cleaner cuts.
On a large platter, alternate slices of tomato and mozzarella, slightly overlapping them. Tuck fresh basil leaves between and around the slices.
Drizzle the extra-virgin olive oil evenly over the salad. If using, drizzle the balsamic vinegar over the top.
Sprinkle with flaky sea salt and freshly ground black pepper. Let the salad sit at room temperature for 5 minutes before serving to allow the flavors to meld.
Kitchen notes
Kitchen notes
- The most common mistake is using cold, underripe tomatoes. They will taste bland and mealy. Use ripe tomatoes at room temperature for the best flavor.
- Do not overdress the salad. A light drizzle of olive oil and a sprinkle of salt is enough; too much oil makes the mozzarella slippery and the basil wilt.
- Salting the tomatoes 5 minutes before serving draws out their juices and creates a natural dressing, but do not salt too early or the salad becomes watery.
- For a prettier presentation, stack the slices in a shingle pattern rather than laying them flat.
Substitutions
- fresh mozzarella→burrata (for a creamier texture)
- balsamic vinegar→balsamic glaze (for a thicker, sweeter finish)
- flaky sea salt→kosher salt (use half the amount)
Storage & reheating
Caprese salad is best served fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The tomatoes will release water and the basil may darken. To revive, let it sit at room temperature for 10 minutes and add a fresh drizzle of olive oil and a pinch of salt before serving. Do not freeze.
FAQ
The questions we get asked most
Why is my Caprese salad watery?
Tomatoes release water when salted, especially if they are sliced and left to sit. To prevent a watery salad, salt the tomatoes just before serving and use a slotted spoon to plate. Alternatively, layer the salad on a bed of arugula or serve with crusty bread to soak up the juices.
Can I make Caprese salad ahead of time?
It is best assembled just before serving. You can slice the tomatoes and mozzarella up to 2 hours ahead and store them separately in the refrigerator. Bring them to room temperature and assemble with basil, oil, and salt right before serving.
What type of mozzarella is best for Caprese salad?
Fresh mozzarella packed in water or brine is ideal. It has a soft, milky texture that contrasts well with tomatoes. Avoid low-moisture mozzarella, which is rubbery and does not melt in the mouth. For a richer version, use burrata.
Can I use dried basil instead of fresh?
Fresh basil is essential for authentic Caprese salad. Dried basil has a different flavor and texture and will not provide the same aromatic quality. If you must substitute, use fresh flat-leaf parsley or arugula, but the flavor will be different.
How do I keep the basil from turning black?
Basil turns black when exposed to cold or when cut with a dull knife. Tear the leaves instead of chopping them, and add them just before serving. If you refrigerate the salad, the basil will darken; it is best to add basil after chilling.
Is balsamic vinegar traditional in Caprese salad?
Traditional Caprese salad from Capri typically uses only olive oil, salt, and sometimes oregano. Balsamic vinegar is a popular addition outside Italy, but it can overpower the delicate flavors. Use it sparingly or opt for a balsamic glaze for a sweeter touch.
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