Caprese Salad Recipe | Italian Tomato & Mozzarella

Name: Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Italian, Mediterranean
Ingredients: 3 Large Ripe Tomatoes (vine-ripened, heritage, or buffalo varieties work best), sliced into 1cm rounds; 2 125g balls of fresh mozzarella, buffalo mozzarella for the best flavour, or fior di latte; Fresh Basil Leaves, a generous handful; 3 tbsp Extra Virgin Olive Oil, use the best you have; 1 tbsp Balsamic Glaze, optional but recommended; 0.5 tsp Flaky Sea Salt, Maldon or similar; Freshly Cracked Black Pepper, to taste

Caprese salad is one of the purest expressions of Italian cooking - ripe tomatoes, fresh mozzarella, and basil leaves arranged simply on a plate and dressed with nothing more than good extra virgin olive oil, flaky salt, and black pepper. Named after the island of Capri where it originated, it's a dish that asks only one thing of the cook: excellent ingredients.

When the tomatoes are ripe and the mozzarella is fresh, caprese needs nothing else. The combination of sweet, acidic tomato, creamy, milky mozzarella, and fragrant basil is one of the great flavour trios in all of cuisine. A drizzle of good balsamic glaze - while not strictly traditional - has become a widely accepted and delicious addition that brings a sweet acidity that ties the whole dish together.

Ready in 10 minutes with zero cooking required, caprese works as an elegant starter for a dinner party, a light lunch alongside focaccia or ciabatta, or a side dish alongside grilled meat or fish. It's naturally gluten free and low in carbohydrates. Use the best tomatoes you can find - vine-ripened, heritage, or buffalo tomatoes in summer give outstanding results - and don't refrigerate the mozzarella before serving, as cold cheese loses its delicate flavour and creamy texture.

Ingredients

3 Large Ripe Tomatoes (vine-ripened, heritage, or buffalo varieties work best) , sliced into 1cm rounds
2 125g balls of fresh mozzarella , buffalo mozzarella for the best flavour, or fior di latte
Fresh Basil Leaves , a generous handful
3 tbsp Extra Virgin Olive Oil , use the best you have
1 tbsp Balsamic Glaze , optional but recommended (optional)
0.5 tsp Flaky Sea Salt , Maldon or similar
Freshly Cracked Black Pepper , to taste

Method

Remove the mozzarella from its packaging and drain well. Slice into rounds roughly the same thickness as the tomato slices - about 1cm. Pat the mozzarella dry with kitchen paper if it's very wet.

Tip: Cold mozzarella is firm and flavourless. Take it out of the fridge at least 20–30 mins before serving to let it come to room temperature - it becomes softer, creamier, and far more flavourful.
Arrange the tomato and mozzarella slices alternately on a large serving plate or platter, overlapping them slightly. Tuck the basil leaves in between the slices as you go.

Tip: The quality of the tomatoes makes or breaks this salad. In summer, use vine-ripened or heritage varieties. In winter, when flavour is harder to find, cherry tomatoes on the vine or slow-roasted tomatoes can make a better caprese than a pale, watery large tomato.
Drizzle the extra virgin olive oil generously and evenly over the whole plate. If using, drizzle the balsamic glaze over the top in a thin stream.
Scatter over the flaky sea salt and a generous crack of black pepper. Serve immediately - caprese does not benefit from sitting once dressed, as the salt draws moisture from the tomatoes.

Alternatives & Variations

Use one ball of mozzarella instead of two and increase the tomato quantity - reduces calories and saturated fat while keeping the balance of flavours
Use light mozzarella - available at Tesco and Sainsbury's, it has a similar texture to standard and cuts the fat content noticeably
Reduce the olive oil to 1½ tbsp - it's the main calorie contributor alongside the cheese; a smaller amount still dresses the salad well
Skip the balsamic glaze - it adds a small amount of sugar; a few drops of good aged balsamic vinegar is a lower-sugar alternative with more complexity

Fresh mozzarella is the centrepiece of this dish so a vegan version is a compromise, but a reasonable one. Replace the mozzarella with Violife mozzarella-style slices or a vegan burrata alternative if available - both are stocked at some Tesco and Sainsbury's branches. The texture differs from buffalo mozzarella but the overall dish still works well with good tomatoes and basil. All other ingredients are already vegan.

This recipe is naturally gluten free. All ingredients - tomatoes, mozzarella, basil, olive oil, and balsamic glaze - contain no gluten. Check your balsamic glaze label if you have a severe intolerance, though most are gluten free. Serve with gluten free bread if having alongside ciabatta or focaccia.

FAQs

Just 10 mins - it's an entirely no-cook recipe that requires nothing more than slicing and arranging. Factor in 20–30 mins to bring the mozzarella to room temperature before serving for the best flavour.

Rated Easy. There's no technique involved beyond slicing and plating. The only skill required is sourcing the best ingredients you can find - this salad lives and dies by the quality of the tomatoes and mozzarella.

Buffalo mozzarella (mozzarella di bufala) is the traditional and finest choice - richer, creamier, and more flavourful than cow's milk mozzarella. Fior di latte (cow's milk fresh mozzarella) is an excellent and more budget-friendly alternative. Both are available at Waitrose, Sainsbury's, and most larger Tesco stores. Avoid the low-moisture block mozzarella used for pizza - it's a completely different product and not suitable here.

Strictly speaking, the most traditional caprese uses only olive oil, salt, and basil - no balsamic at all. However, balsamic glaze has become a widely accepted modern addition that many people prefer. A good aged balsamic vinegar (rather than glaze) is a more authentic and complex alternative if you want something in between. Both work well - it comes down to personal preference.

It's best assembled just before serving. The salt draws moisture from the tomatoes quickly once the salad is dressed, making it watery if it sits for too long. You can slice the tomatoes and mozzarella up to 30 mins in advance and keep them separately, then assemble and dress at the last moment.

It's a natural partner for warm focaccia or ciabatta to mop up the olive oil and tomato juices. It works brilliantly as a starter before a pasta main such as spaghetti carbonara, spaghetti bolognese, or puttanesca. For a light lunch, serve alongside a bowl of soup or a simple green salad. It also pairs well with grilled chicken or fish as a fresh, no-cook side.