Tomato caprese salad

Ingredients

• 3 mediumbeefsteak tomatoes or heirloom tomatoes
• 60 ml (¼ cup), or a handfulfresh basil leaves
• 113 g (4 oz), slicedfresh mozzarella
• 5 ml (1 tsp)extra virgin olive oil
• 1.25 g (¼ tsp)salt
• 0.6 ml (⅛ tsp)black pepper
• 5 ml (1 tsp)balsamic glaze

Instructions

1. 1

   Slice the tomatoes

   Cut the tomatoes into thin slices.

2. 2

   Arrange the salad

   Divide the salad between four small plates, alternating layers of tomato, basil and fresh mozzarella.

3. 3

   Season and finish

   Drizzle with olive oil and season with salt and pepper. Drizzle 1 teaspoon of prepared balsamic glaze over the tomatoes.

What is tomato caprese?

Caprese is an Italian salad associated with the island of Capri, traditionally made with tomatoes, mozzarella and basil. Its appeal lies in the contrast between sweet, juicy tomato, mild creamy cheese and fragrant leaves.

This version keeps those familiar ingredients in alternating layers and adds a little balsamic glaze for a sweet-tart finish. Heirloom tomatoes make the plate especially colourful when they are in season.

Nutrition and macros by portion

The nutrition label shows one serving as written: 70 calories, 4g protein, 5g carbs, 5g fat.

Tomatoes provide most of the carbohydrates, while the mozzarella contributes protein and much of the fat; the olive oil adds a little more fat. To make the plate more filling, serve it with wholemeal bread or a portion of beans.

Choose ripe tomatoes

Tomatoes: Use ripe, flavourful beefsteak tomatoes, or swap in heirloom varieties. Their size makes them easy to slice and layer with the mozzarella.

Mozzarella: Fresh mozzarella is soft and milky, so slice it to a similar thickness to the tomatoes for an even arrangement.

Build the layers

Alternating layers: Arrange tomato, basil and mozzarella in sequence on each small plate. This spreads the flavours through the salad and makes each serving easy to pick up.

Basil leaves: Keep the leaves whole if they are small; larger leaves can be torn by hand before layering.

Keep the texture fresh

Tomato slices: Cut them thinly, but not so thin that they lose their shape when lifted. A sharp knife helps make neat slices without crushing ripe flesh.

Final drizzle: Add the oil and balsamic glaze just before serving so the salad stays bright rather than sitting in its dressing.

Serve it simply

Timing: The salad takes about 15 minutes to prepare and needs no cooking. Assemble it close to serving time for the freshest texture.

Pairing: Serve it with crusty bread or alongside grilled vegetables, fish or chicken for a more substantial meal.

Recipe notes & tips

• Choose tomatoes that smell fragrant and feel ripe but still hold their shape.
• Slice the mozzarella and tomatoes to roughly the same thickness for tidy layers.
• Pat very wet mozzarella dry before slicing so it does not water down the plate.
• Tear larger basil leaves gently rather than chopping them finely.
• Drizzle the balsamic glaze sparingly so it complements rather than overwhelms the tomatoes.

Variations

• Use mixed tomatoes: Combine different colours and sizes for a varied-looking platter.
• Add a little garlic: Rub a cut garlic clove over the serving plates before arranging the salad.
• Swap the glaze: Finish with a small splash of balsamic vinegar for a sharper, less sweet dressing.
• Add ripe avocado: Tuck slices between the tomato and mozzarella for a softer, richer version.
• Make it a platter: Arrange the layers across one large plate instead of four small ones.

Common mistakes to avoid

• Using underripe tomatoes: Choose ripe tomatoes for better flavour and juiciness.
• Cutting uneven slices: Keep tomato and mozzarella slices similar in thickness so the layers sit neatly.
• Overdressing the salad: Start with the measured oil and glaze, as too much can mask the fresh ingredients.
• Assembling too early: Dress the salad shortly before serving to avoid watery plates.
• Adding basil in a heap: Distribute the leaves between the layers so their flavour reaches every serving.

How to store

This salad is best eaten freshly assembled. If needed, refrigerate leftovers in a covered container and eat within a day; the tomatoes may release liquid, and the mozzarella is best served cool rather than reheated.

Frequently asked questions