You know that feeling when you’re just craving something light, refreshing, but oh-so-tasty? Well, friend, you just hit the jackpot. My Caprese salad recipe is the perfect refreshing dish for the summer – and there are so many ways to make it!
Caprese salad is a superstar salad. Also known as salada caprese or tomato mozzarella salad, it’s simple to put together and has an incredible mix of flavors. This healthy salad recipe is my new go-to for summer!
Picture this: juicy, sweet tomatoes meet creamy, soft mozzarella, and fresh, aromatic basil. Not only is this salad crazy good and practically effortless to prepare, but it’s also budget-friendly!
What is Caprese Salad?
The traditional way of preparing this salad is to meticulously slice the ingredients and carefully stack them. It’s topped off with balsamic reduction.
Well, I don’t usually do it that way. I prefer making a chopped Caprese salad. I’m all about making meals EASY without sacrificing flavor!
It’s also much easier to serve a mixed cherry tomato Caprese salad at the dinner table or at a potluck. There’s no need to slice the tomatoes on your plate either!
The Best Caprese Salad Ingredients
Authentic Caprese salad calls for only a handful of ingredients, making it one of my favorites.
- Ripe tomatoes. Large tomatoes or cherry tomatoes work in this salad.
- Fresh Mozzarella cheese. I prefer using large slices but smaller fresh mozzarella balls work too.
- Basil. You definitely want fresh basil leaves for this recipe.
- Extra virgin olive oil
- Sea salt. This flaky sea salt is perfect.
- Freshly ground black pepper
- Balsamic vinegar (optional)
How to Make Caprese Salad
Step 1: Roughly chop large tomatoes or slice grape tomatoes and place them in a large bowl. Cut fresh mozzarella cheese into ½″ cubes.
Step 2: Roughly chop fresh basil leaves and mix well with tomatoes and cheese.
Step 3: Liberally drizzle extra virgin olive oil and/or balsamic vinegar over the ingredients and mix well. Let sit for 10-20 minutes while flavors meld. Sprinkle it with salt and pepper just before serving.
How to Store Leftover Tomato Caprese Salade
Since this chopped caprese recipe already calls for tomatoes and mozzarella to be mixed with the dressing. Simply cover in an airtight container and store in the refrigerator. It will last 1-2 days if you leave it much longer than that the tomatoes will get mushy.
Variations of Caprese Salad
Now comes the exciting part – exploring the fantastic variations of the classic Caprese salad recipe:
- Make Traditional Salade Caprese: Slice tomatoes and mozzarella ¼″ to ½″ thick. Layer each between leaves of basil, OR chop up the basil and sprinkle on top. Drizzle with olive oil and balsamic vinegar; sprinkle with salt and pepper.
- Make A Tomato Caprese Sandwich: Toast thick-cut slices of bread. Smear one side with pesto and place thick slices of tomato and mozzarella on top. If desired, heat under the broiler until the cheese begins to melt. Sprinkle it with salt and pepper and garnish with chopped fresh basil leaves. Top with another slice of toasted bread. Dip in plates filled with olive oil and balsamic vinegar combination.
- Make Caprese Tomato Soup: Prepare a batch of Tomato Basil Soup and ladle it into oven-proof bowls. Top with thick slices of bread, tomatoes, and mozzarella. If desired, heat under a broiler until the cheese begins to melt. Sprinkle salt and pepper on top. Lightly add olive oil and/or balsamic vinegar.
- Create a Pasta Salad: Use this Master Pasta Salad Recipe and add cherry tomatoes, mozzarella cheese, and a mix of olive oil and balsamic vinegar as the dressing.
- Serve Salad Skewers: Perfect for a party, layer cherry tomatoes, mozzarella balls, and fresh basil leaves on a skewer. Serve on a plate and drizzle with balsamic vinegar.
- Turn it into Chicken Caprese Salad: Add cubed or shredded chicken to my main recipe. This would also be great in the pasta salad variation!
What Goes Best With Caprese Salad?
The key to pairing with Caprese salad is to balance the flavors. Since the salad is fresh and lightly seasoned, it pairs best with dishes and drinks that complement its natural flavors without overpowering them.
We love to serve this salad recipe with:
- Grilled Steak
- Sheet Pan Chicken Breast
- Instant Pot Shrimp
- Tomato Basil Soup
- No-Knead Artisan Bread
- Rosemary Flat Bread
FAQs About This Caprese Salad Recipe:
What kind of tomatoes are best for Caprese Salad?
Ripe tomatoes fresh from the garden are perfect for an easy Caprese salad. Heirloom tomatoes and beefsteak tomatoes are great if you like the sliced type of Caprese salad. I love halved cherry tomatoes.
Can I prepare Caprese Salad in advance?
While it’s best to enjoy this salad recipe fresh, you can slice the tomatoes and mozzarella and store them separately in the refrigerator for a few hours before serving. However, assemble the salad and add the olive oil, salt, and pepper just before serving to maintain the freshness and avoid the salad becoming soggy.
Can I use dried basil instead of fresh?
Fresh basil leaves are recommended for this salad recipe as they give a vibrant flavor and aroma. Dried basil does not have the same fresh flavor and may alter the classic taste of the salad.
What can I substitute for mozzarella in Caprese Salad?
If you don’t have fresh mozzarella cheese, you can use fresh burrata, which has a similar mild flavor and creamy texture. Another option could be a mild, creamy goat cheese.
If you want to make this a vegan side dish, use avocado in place of mozzarella.
Is balsamic reduction necessary for Caprese Salad?
While traditional Caprese salad doesn’t include balsamic reduction, many people enjoy the sweet and tangy flavor it adds to the dish. However, it’s optional and the salad will still be delicious without it.
To make a homemade balsamic glaze, simmer 2 cups of balsamic vinegar over medium-low heat. Cook for 10-20 minutes until the vinegar has reduced to a glaze. Remove from heat and allow to cool before adding to the salad.
What is Peach Caprese Salad?
Add peaches to the mix of your salad recipe! You can make it the traditional way with sliced peaches layered in between the tomatoes, mozzarella, and basil. Or you can cut the peaches and mix them into the salad. Personally, I think I would skip the tomatoes and just add the peaches with the cheese and basil. Yum!
More Salad Recipes
- Cucumber Tomato Salad
- Cranberry Apple Spinach Salad
- Chicken Southwest Salad
- Kale Salad Recipe with Strawberries, Pecans, and Blue Cheese
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You know that feeling when you’re just craving something light, refreshing, but oh-so-tasty? Well, friend, you just hit the jackpot. My Caprese salad recipe is the perfect refreshing dish for the summer – and there are so many ways to make it!
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Soup and Salad
- Method: Chop
- Cuisine: Italian
Ingredients
Instructions
1. Roughly chop large tomatoes or slice grape tomatoes and place them in a large bowl. Cut fresh mozzarella cheese into ½ ″ cubes.
2. Roughly chop fresh basil leaves and mix well with tomatoes and cheese.
3. Liberally drizzle extra virgin olive oil and/or balsamic vinegar over the ingredients and mix well. Let sit for 10-20 minutes while flavors meld. Sprinkle it with salt and pepper just before serving.
Notes
How to Store Leftovers
- Since this chopped caprese recipe already calls for tomatoes and mozzarella to be mixed with the dressing. Simply cover in an airtight container and store in the refrigerator. It will last 1-2 days if you leave it much longer than that the tomatoes will get mushy.
Nutrition
- Calories: 211
Keywords: Caprese salad, mozzarella Caprese, mozzarella salad, tomato Caprese, Caprese salade, Caprese salad with cherry tomatoes
You’re speaking to my heart here – LOVE these caprese options. This is going on my meal plan this week! YUM!
I saw a picture on Pinterest using cherry tomatoes on toothpicks with pesto and cheese. Perfect for entertaining and so cute.
Ooh – I think I saw that one too. Made me want to lick my screen!
Oh, totally pinning this.
Wanna eat the screen, eh? Me too. 😉
it sounds like your culinary training and mine were on par before we started our real food journeys. it’s funny how we buy into thinking that food can only come in the ways we are accustomed to seeing it. at one point, I thought mashed potatoes could only come from potato flakes!
I used to think the same thing about potatoes, and even preferred THAT taste! Funny how our brains work like that, lol.