Caprese Salad Recipe

Ingredients

• 4tomatoes, sliced
• 227 g (8 oz)fresh mozzarella, sliced
• 1 cup (about 20 g)fresh basil leaves
• 30 ml (2 tablespoons)extra virgin olive oil
• 1 pinchsalt, to taste
• 1 pinchblack pepper, to taste

Instructions

1. 1

   Slice the ingredients

   Slice the tomatoes and mozzarella.

2. 2

   Arrange the slices

   On a serving plate, alternate the tomato and mozzarella slices.

3. 3

   Add the basil

   Tuck fresh basil leaves between the slices.

4. 4

   Drizzle with oil

   Pour the extra virgin olive oil over the salad.

5. 5

   Season to taste

   Add salt and black pepper to taste.

What is Caprese salad?

Caprese is a simple Italian salad traditionally built around tomatoes, fresh mozzarella and basil. Its name is associated with the island of Capri, and its colours echo the Italian flag.

This version keeps the preparation minimal: alternating slices make an attractive plate, while olive oil and seasoning bring the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 14g protein, 6g carbs, 20g fat.

The tomatoes contribute most of the carbohydrates, while mozzarella provides much of the protein and fat; olive oil adds further fat. Serve it with a slice of wholemeal bread or alongside vegetables for a more substantial, balanced plate.

Choose ripe tomatoes

Tomatoes: Use ripe tomatoes that feel firm enough to slice neatly. Their freshness and juiciness are central to the salad.

Get the mozzarella ready

Mozzarella: Slice the cheese to a similar thickness to the tomatoes so each portion is easy to serve. Fresh mozzarella gives the salad its soft, milky contrast.

Arrange for a balanced bite

Alternating layers: Place tomato and mozzarella slices in a repeating pattern across the plate. Tucking basil between them distributes its aroma throughout the salad.

Season just before serving

Olive oil: Drizzle it over the arranged slices rather than mixing the salad, so the plate stays neat.

Salt and pepper: Add these to taste shortly before serving. Salt draws moisture from tomatoes, so avoid letting the seasoned salad sit for long.

Serve it simply

Caprese works well as a starter or light lunch, and can sit alongside crusty bread to catch the tomato juices and olive oil. For a larger meal, pair it with grilled vegetables or a simple pasta dish.

Recipe notes & tips

• Use tomatoes at room temperature for their fullest flavour.
• Cut the tomato and mozzarella slices to roughly similar thickness.
• Pat very wet mozzarella dry before slicing to keep the plate from becoming watery.
• Tear any large basil leaves gently rather than crushing them.
• Dress and season the salad shortly before serving.

Variations

• Add balsamic: Drizzle a little balsamic vinegar over the salad just before serving.
• Use cherry tomatoes: Halve them and arrange with small mozzarella balls for a bite-sized version.
• Add a peppery note: Scatter a few rocket leaves over the plate.
• Try grilled tomatoes: Briefly grill thick tomato slices, then let them cool before arranging.
• Add crusty bread: Serve the salad with bread to soak up the juices and olive oil.

Common mistakes to avoid

• Using underripe tomatoes: Choose ripe, flavourful tomatoes so the salad does not taste bland.
• Slicing unevenly: Cut tomato and mozzarella to similar thickness for easier serving.
• Adding too much oil: Drizzle gradually so the ingredients are coated without pooling.
• Seasoning too early: Add salt close to serving time to limit excess tomato juices on the plate.
• Tearing the basil roughly: Handle the leaves gently to keep them looking fresh.

How to store

Caprese is best eaten freshly assembled. If needed, refrigerate leftovers in an airtight container and eat within a day; the tomatoes may release liquid and soften. Bring it briefly towards room temperature before serving, and do not reheat.

Frequently asked questions