Classic Caprese Salad

4 days ago 16

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This classic Caprese salad recipe is fresh, simple, and ready in minutes with tomatoes, mozzarella, basil, and olive oil.

Know Before You Scroll

Servings: 4 servings

Prep: 10 minutes

Total Time: 10 minutes

tomatoes, fresh mozzarella, basil, olive oil, balsamic glaze (optional), salt, pepper

Fresh, creamy, bright, lightly tangy.

Knife, cutting board, serving platter.

Use room-temperature ingredients for the best flavor.

Buy pre-sliced mozzarella if needed.

Skip balsamic glaze for a more traditional version.

A spoon holds a slice of fresh tomato, mozzarella, and basil, drizzled with balsamic glaze—a Classic Caprese—while more Caprese Salad and an oil bottle are visible in the background.

In The Test Kitchen

Caprese salad is one of those recipes that seems almost too simple to get wrong—but I’ve learned over the years that it’s all about balance and quality. The first time I made it, I overdressed it and completely lost that clean, fresh flavor.

What makes it work is restraint. Just-ripe tomatoes, creamy mozzarella, and good olive oil do all the heavy lifting. Once I stopped overthinking it, this became one of my go-to dishes when I want something effortless that still feels special.

A plate of Classic Caprese Salad featuring slices of fresh tomato, mozzarella, and basil leaves, drizzled with balsamic glaze. Two forks rest on the edge—an inviting take on the timeless Caprese recipe.

Ingredient Notes

A plate of tomatoes, mozzarella, basil leaves, and a small dish of salt are artfully arranged with olive oil, balsamic vinegar, and a pepper grinder—perfect ingredients for a Classic Salad or your favorite Caprese Recipe.

Ripe, in-season tomatoes like heirloom or vine-ripened are the best choice.

Cherry tomatoes, halved, work well for a different presentation.

Fresh mozzarella packed in water gives the creamiest texture.

Burrata works for a richer twist.

Use whole fresh basil leaves for the best flavor and visual appeal.

Stick with fresh basil here for the classic flavor profile.

High-quality extra virgin olive oil adds fruity richness; balsamic glaze is optional, and flaky sea salt plus black pepper sharpen the whole salad.

Skip the balsamic glaze for a more traditional version.

Produce aisle and the fresh cheese section.

Detailed instructions with photos for each step below.

Step By Step Instructions

Slice the Tomatoes

Slice 3 to 4 ripe tomatoes into even ¼-inch rounds. Keep the slices uniform so the salad layers neatly.

Sliced tomatoes arranged on a wooden cutting board next to a kitchen knife with a black handle, ready to be layered into a classic Caprese Salad.

Slice the Mozzarella

And 8 ounces of fresh mozzarella.

A kitchen knife with a black handle lies on a wooden cutting board next to several slices of fresh mozzarella cheese, ready to be used in a Classic Caprese Salad.

Build the Pattern

On a serving platter, place a slice of tomato, then mozzarella, then a basil leaf. Continue alternating, slightly overlapping each piece in a row or circular pattern. Repeat the layering until all ingredients are used, creating a visually balanced arrangement with pops of green basil between each slice.

A plate of Classic Caprese Salad with sliced fresh tomatoes, mozzarella cheese, and basil leaves arranged in an overlapping pattern on a light beige plate, set against a white background.

Add the Dressing

Drizzle 2 tablespoons of extra virgin olive oil evenly over the top. If using, lightly drizzle 1 tablespoon of balsamic glaze in a thin ribbon.

A plate of Classic Caprese Salad with sliced tomatoes, mozzarella cheese, fresh basil leaves, and a drizzle of balsamic glaze is served on a tan plate against a white background.

Season and Serve

Sprinkle flaky sea salt and freshly cracked black pepper to taste. Let the salad sit for a few minutes and serve at room temperature for the best flavor.

A plate of Caprese Salad featuring sliced tomatoes, fresh mozzarella, basil leaves, and balsamic glaze. Whole tomatoes, a bottle of olive oil, salt, and a pepper grinder are nearby on a marble surface.

Prep Time: 10 minutes

Total Time: 10 minutes

Serves 4 servings

▢ 3-4 ripe tomatoes (sliced)
▢ 8 oz fresh mozzarella (sliced)
▢ fresh basil leaves
▢ 2 tbsp extra virgin olive oil
▢ 1 tbsp balsamic glaze (optional)
▢ flaky sea salt (to taste)
▢ freshly cracked black pepper (to taste)

Slice 3 to 4 ripe tomatoes and 8 ounces of fresh mozzarella into even ¼-inch rounds. Keep the slices uniform so the salad layers neatly.
On a serving platter, place a slice of tomato, then mozzarella, then a basil leaf. Continue alternating, slightly overlapping each piece in a row or circular pattern.
Repeat the layering until all ingredients are used, creating a visually balanced arrangement with pops of green basil between each slice.
Drizzle 2 tablespoons of extra virgin olive oil evenly over the top. If using, lightly drizzle 1 tablespoon of balsamic glaze in a thin ribbon.
Sprinkle flaky sea salt and freshly cracked black pepper to taste. Let the salad sit for a few minutes and serve at room temperature for the best flavor.

Erren’s Top Tips

Use the best tomatoes you can find. This dish depends on them, so if they’re bland, the whole salad will be too.
Always bring everything to room temperature before serving. Cold mozzarella dulls the flavor and texture.
Don’t overdress. Too much oil or glaze can overpower the natural freshness.
Slice evenly. Uniform slices help the salad look polished and ensure balanced bites.
Season right before serving. Salt draws out moisture, so adding it too early can make the salad watery.

Variations & Add-Ins

Try burrata instead of mozzarella for a richer, creamier center that feels a little more indulgent.
Add sliced avocado for a buttery twist that pairs beautifully with the tomatoes.
Scatter toasted pine nuts over the top for a bit of crunch and nuttiness.
Drizzle with pesto instead of balsamic glaze for a more herb-forward version.

Storage & Freezing

Caprese salad is best eaten fresh and does not store well once assembled.
If needed, you can prep the ingredients ahead and store them separately in the refrigerator, then assemble just before serving.
Freezing is not recommended, as the texture of both tomatoes and mozzarella will be compromised.