Pull Up a Chair, Let's Talk Caprese Salad
Okay, so Caprese Salad. If I had a dollar for every time someone asked me for the recipe, I could probably buy a lifetime supply of mozzarella (or at least enough to make it through tomato season). The first time I made this, I was convinced there had to be some secret Italian trick—like a family handshake, or a basil-growing chant. Spoiler: it’s honestly just about fresh stuff and not overthinking it. Though, I do have a story about dropping an entire ball of cheese on the floor once... but more on that later.
Why I Keep Coming Back to This Salad
I make Caprese Salad when I want to look fancy but don’t want to sweat over the stove. My family goes nuts for it, especially when the tomatoes actually taste of something (if you know, you know). My kid once called it "the red and green cheese thing," which sounds more festive than I intended. And, okay, there was a time my basil wilted before I got it on the plate—cue me frantically Googling “can you use dried basil on Caprese?” (Don’t. Just don’t.)
What You'll Need (Give or Take)
- 3 biggish ripe tomatoes (I swap in cherry tomatoes when that's all I've got or when they're just, y'know, calling to me at the market)
- 250g fresh mozzarella (the kind that comes floating in brine is better, but honestly, supermarket balls work fine—my gran swore by Galbani, but any will do)
- A handful of fresh basil leaves (don’t stress if there’s a stem or two; just pick 'em out before serving)
- 2-3 tablespoons extra-virgin olive oil (I sometimes use avocado oil in a pinch, but it's not quite the same...)
- Sea salt, to taste (Maldon flakes if you’re feeling posh; table salt works too)
- Black pepper, freshly cracked if possible
- (Optional) A drizzle of balsamic glaze or vinegar—which, I know, is controversial but so tasty
How I Actually Throw It Together
- Slice the tomatoes. Thick or thin, your call. I go for about half a centimeter, but sometimes they're more like tomato wedges. No biggie.
- Slice the mozzarella. Aim for pieces about the same thickness as your tomatoes (it looks prettier), but if they’re a bit uneven, nobody will notice. This is where I usually sneak a taste. (Quality control, right?)
- Layer them up. Alternate tomato, mozzarella, and basil on a platter. You can do a circle, a line, or just a joyful heap—it honestly all tastes the same.
- Drizzle the olive oil. Go slow; too much and it gets greasy, too little and you miss out. I probably use less than some recipes say.
- Season generously. Sprinkle salt and pepper over everything. If you’re feeling wild, add that balsamic glaze. Purists will protest, but it’s your kitchen, mate.
Now, stand back and admire your work. Or, if you're me, take a photo for Instagram (then realize your counter was a mess in the background and crop it weirdly).
Notes I Learned the Hard Way
- Let the cheese and tomatoes hang out at room temp before serving. Cold mozzarella is kind of... sad?
- If your basil looks limp, try plunging it in cold water for a few mins. Actually, I find it works better if I do this while prepping everything else.
- Don’t drown it in oil. That’s just messy. Learned that the, uh, hard way on a white shirt.
Variations I've Dabbled With (Some Better Than Others...)
- Using burrata instead of mozzarella—oh, wow. Creamy city.
- Roasted cherry tomatoes for a sweet, jammy thing (especially good when tomatoes are not great)
- Tried adding avocado once. Eh. It was fine, but felt like a different salad.
- One time I added strawberries. Regretted it instantly—live and learn!
Equipment You Might (or Might Not) Need
Sharp knife is helpful—seriously, don't bother with those blunt ones from the bottom drawer. If you don’t have a fancy platter, just use a baking sheet or a dinner plate. I've even made this straight on a cutting board when I was in a rush. Actually, works pretty well if you’re eating solo.
Can You Store Caprese Salad? Well...
Honestly, in my house it never lasts more than a day! If you do need to keep leftovers, pop them in an airtight container and stash in the fridge. The next day, the flavors meld together, which I kind of love, though the basil might get a bit moody about it.
How I Like to Serve It (But You Do You)
We usually have this with crusty bread—my partner insists on toasting it, which is probably overkill, but I secretly love it. Sometimes I’ll make a big platter for a BBQ and just let people dive in. Oh, and it’s really good piled on top of hot pasta. Not traditional, but hey, neither am I.
Pro Tips I Wish I'd Known (Thanks, Past Me)
- Don’t rush slicing the mozzarella. I once tried to go too fast, and the whole thing just mushed together.
- Actually, I think this tastes better the next day, but don’t quote me on that—it’s probably just leftover bias.
- Use the best olive oil you can get your mitts on. I learned about different kinds from Serious Eats (their olive oil review is gold, by the way).
FAQ (You Actually Asked!)
- Can I make Caprese Salad in advance?
Hmm, sort of. You can slice everything ahead, but don’t assemble until just before eating or it gets soggy. I mean, unless you like that—no judgment! - What’s the best mozzarella to use?
The kind in the brine, if you can find it. But honestly, any fresh mozzarella will do. The stuff Bon Appétit recommends is good, but not always in my shop. - Is balsamic glaze traditional?
Not really, but I love it anyway. My Italian neighbor says no, but my tastebuds say yes! - I don’t have fresh basil, help!
Don’t use dried. Try arugula/rocket as a wild swap; it’s not the same, but it’s got bite. - Can I add other stuff?
Listen, it’s your kitchen. Go wild (within reason). Just don’t blame me if strawberries weren’t your thing either.
And there you have it—my take on Caprese Salad, with all the little quirks that come from making it a million times in a real (sometimes messy) home kitchen. If you want more salad inspiration, Cookie + Kate has a killer green salad too. Happy chopping!
Ingredients
- 3 large ripe tomatoes, sliced
- 250 g fresh mozzarella cheese, sliced
- ¼ cup fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon pine nuts (optional, for garnish)
Instructions
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1Arrange alternating slices of tomato and mozzarella on a large serving platter.
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2Tuck fresh basil leaves between the tomato and mozzarella slices.
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3Drizzle extra-virgin olive oil evenly over the salad.
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4Add a drizzle of balsamic glaze for extra flavor.
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5Season with salt and freshly ground black pepper to taste.
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6Garnish with pine nuts if desired and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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