Caprese Salad was born on the sunny, breathtaking island of Capri and it’s everything you’d expect from a dish that comes from such a beautiful paradise: fresh, simple, and bursting with summer vibes. Today, we’re making the real, authentic version, the kind that doesn’t need hype or twists, just high quality ingredients that speak for themselves.
Sure, some people like to get creative and serve Caprese on skewers with little mozzarella balls called bocconcini… but for me? Nothing beats tradition. If you can get your hands on fresh buffalo mozzarella, you’re already winning.
This dish is all about the feels and relies heavily on in-season, juicy, ripe tomatoes, and quality when it comes to all ingredients. There are only a few, so there is no hiding!
One ripe tomato usually serves two, but if you love tomatoes like I do, go ahead and use one per person. Same with the mozzarella: one ball for two people is perfect… but if it feels like you need more, trust your instinct.
It’s the perfect combination of creamy mozzarella, ripe tomatoes, and fragrant basil — colorful, refreshing, and full of joy. Whether you’re serving it as a side, a light lunch, or a quick no-fuss dinner… Caprese never disappoints.
Watch How to Make CAPRESE SALAD
This Caprese salad is so refreshing, you’ll want to eat it every day!
Vincenzo’s Plate Tips to Make
Caprese Salad
Choose the Right Cheese
When it comes to Caprese salad, buffalo mozzarella is the gold standard but if you can’t find it, fior di latte (made from cow’s milk) is also a great choice. It’s a little firmer, but still melts beautifully on your plate and in your mouth.
Let the Cheese Breathe
Don’t serve it straight from the fridge! Take the fresh mozzarella cheese out 30 minutes before plating to bring it to room temperature. This makes the texture softer, creamier, and more flavorful. Only take the cheese out of the packaging it right before serving to keep it fresh.
Invest in a Tomato Knife
Nonna swears by it and so do I. A serrated tomato knife slices through even the ripest tomatoes like butter, without squishing them. It’s one of those little tools that makes a big difference, not just for Caprese, but for sandwiches, fruit, and more.
Handle with Care
Be gentle when slicing your tomatoes. Go slow to keep their shape and juice intact as no one wants mushy discs or a soupy tomato pieces. Slice thickness is up to you, but try to match the mozzarella so every bite is balanced and beautiful.
Make It a Work of Art
Caprese salad is your canvas! Layer it in a circle, fan it out, stack it tall, there’s no wrong way to style it. Want more basil between the layers? Do it. Prefer more sprinkle of oregano? Go for it. And if you’re feeling fancy, add a light drizzle of high-quality balsamic vinegar to bring a sweet, tangy contrast. Caprese should taste good and look like summer on a plate.
Season the Tomato, Not the Cheese
Mozzarella is perfect as it is, especially if you’ve splurged on the best quality ones. Only add salt, pepper, and Extra Virgin Olive Oil to the tomatoes.
How to Serve Caprese Salad
This salad is perfect just the way it is, but if you want to elevate it even more, try a light drizzle of high-quality balsamic glaze or vinegar on top. Just a touch, don’t drown it!
If you’re serving individual plates, make sure each portion has a good balance: one slice of tomato, one slice of mozzarella, and a fresh basil leaf.
Caprese loves good bread, so serve it with a slice of toasted sourdough or homemade bread to mop up all that delicious juice and EVOO.
And remember: serve it immediately because the longer it sits, the more watery it becomes. Fresh is best!
Caprese Salad
Print Recipe
Equipment
- Small knife/ tomato knife
- Chopping-board
Ingredients
- Tomatoes
- Buffalo mozzarella
- A bunch of fresh basil
- Dried oregano
- Extra virgin olive oil
- Salt and pepper
Instructions
- Cut off the top part of each tomato and discard. Then, gently slice the tomatoes into rounds.
- Carefully slice the buffalo mozzarella. It’s soft and delicate, so go slow to avoid tearing it.
- On a flat serving plate, place one slice of tomato. Sprinkle with a little salt, pepper, and dried oregano.
- Tuck a fresh basil leaf slightly under the tomato slice, letting it peek out. Then add a slice of mozzarella next to it. Repeat this layering — tomato, seasoning, basil, mozzarella — to form a circle around the plate.
- Use the same layering process to fill in the center of the plate, using the smaller slices of tomato and mozzarella. Again, season each tomato slice with a pinch of salt, pepper, and oregano as you go.
- Generously drizzle extra virgin olive oil all over the salad to bring everything together.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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Can’t get enough of fresh, simple, and delicious salad like Caprese? Try these next:
- PASTA ALLA CHECCA – a refreshing Roman pasta made with juicy cherry tomatoes, creamy buffalo mozzarella, and whole basil — all tossed raw for the ultimate no-fuss salad ready in 20 minutes.
- SMOKED SALMON SALAD RECIPE – This healthy smoked salmon salad is quick to make and packed with protein. The bold, smoky salmon pairs beautifully with crisp cucumber, salty capers, baby spinach, rocket, black olives, and fragrant dill.
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