Name: Mozzarella, Tomato, and Basil Salad Recipe
Prep time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 4–5 large ripe tomatoes (about 2 lbs), sliced ¼–½ inch thick; 1 lb (about 450 g) fresh mozzarella (fior di latte or buffalo), sliced ¼–½ inch thick; 20–25 large fresh basil leaves; ¼ cup extra virgin olive oil (or more to taste); 1–2 tablespoons good-quality aged balsamic vinegar; Flaky sea salt, to taste; Freshly ground black pepper, to taste; Optional: Pinch of dried oregano or red pepper flakes

The beloved Insalata Caprese features thick slices of creamy fresh mozzarella, juicy ripe tomatoes, and fragrant fresh basil leaves, artfully arranged and drizzled with extra virgin olive oil and a touch of balsamic. This minimalist Italian masterpiece celebrates peak-season ingredients with bright, clean flavors and stunning color contrast.

Why You’ll Love This Recipe

You’ll fall in love with Caprese because it’s the purest expression of “less is more” Italian cooking—when the ingredients are perfect, you barely need to do anything. The luscious, milky mozzarella melts in your mouth, the tomatoes burst with sweet-acidic summer juice, and the basil releases its intoxicating aroma with every bite.

A glossy stream of fruity extra virgin olive oil and a hint of tangy balsamic tie it all together without overwhelming the stars. It’s breathtakingly beautiful on the plate, ridiculously quick to assemble, naturally gluten-free and low-carb, and feels luxurious yet light.

Serve it as a stunning starter, a refreshing lunch, or a side to grilled meats and fish—guests always ooh and aah, and you’ll feel like a pro with almost zero effort. Once tomatoes are in season, this becomes the dish you crave on repeat.

Yield: 4 Serves

Mozzarella, Tomato, and Basil Salad Recipe

Classic Caprese salad: juicy tomatoes, creamy mozzarella, fresh basil, olive oil & balsamic—an elegant Italian summer essential.

Prep Time 10 minutes

Additional Time 10 minutes

Total Time 20 minutes

Ingredients

4–5 large ripe tomatoes (about 2 lbs), sliced ¼–½ inch thick
1 lb (about 450 g) fresh mozzarella (fior di latte or buffalo), sliced ¼–½ inch thick
20–25 large fresh basil leaves
¼ cup extra virgin olive oil (or more to taste)
1–2 tablespoons good-quality aged balsamic vinegar
Flaky sea salt, to taste
Freshly ground black pepper, to taste
Optional: Pinch of dried oregano or red pepper flakes

Instructions

Take your mozzarella and tomatoes out of the fridge 20–30 minutes ahead—room temperature makes every flavor sing!
Slice the tomatoes into even, beautiful rounds about ¼–½ inch thick—lay them on a cutting board or platter.
Slice the mozzarella into rounds of similar thickness—pat gently with paper towel if very wet.
Lightly sprinkle the tomato slices with a little flaky sea salt and let them sit 5–10 minutes to wake up their sweetness.
Choose your prettiest large platter (white shows off the colors best) and start arranging: alternate overlapping slices of tomato and mozzarella in a lovely circle or line.
Tuck whole or gently torn basil leaves between and on top of the slices—let them peek out like green jewels.
Drizzle the entire arrangement generously with your best extra virgin olive oil—let it shimmer and pool invitingly.
Drizzle a few artistic lines or dots of balsamic vinegar across the top—don’t overdo it; a little goes a long way.
Finish with a light sprinkle of flaky sea salt and a few twists of freshly ground black pepper—taste a small bite and adjust if needed.
Serve right away with crusty bread to soak up every last drop of that glorious oil and tomato juice—mangia and enjoy the pure magic of summer on a plate!

Notes

Caprese is all about quality and freshness—splurge on the very best mozzarella, tomatoes, oil, and basil you can find. Never refrigerate basil (it blackens); keep it at room temperature until the last moment. Serve with chilled white wine or sparkling water with lemon for the perfect pairing.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 477Total Fat 41gSaturated Fat 17gUnsaturated Fat 24gCholesterol 89mgSodium 725mgCarbohydrates 2gSugar 1gProtein 25g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use room-temperature mozzarella and tomatoes—cold ones mute flavor and texture.
Slice tomatoes and mozzarella to roughly the same thickness for elegant, even layering.
Tear (don’t cut) basil leaves just before serving to preserve aroma and prevent browning.
Choose the ripest, heaviest tomatoes—smell the stem end for sweetness.
Drizzle oil generously but artfully—let it pool slightly for dipping bread.
Season tomatoes lightly with salt 5–10 minutes before assembling to draw out flavor.
Use high-quality aged balsamic (thicker, sweeter) for drizzling rather than splashing.
Arrange on a white platter to make the red, white, and green pop dramatically.

Ingredients Notes

Fresh mozzarella: Fior di latte or buffalo mozzarella is traditional—buffalo is richer and creamier but more expensive; look for balls packed in water, soft and springy to the touch. Tomatoes: Vine-ripened or heirloom at peak ripeness—deep color, heavy for size, fragrant; avoid hard, pale supermarket varieties.

Fresh basil: Genovese basil is classic—large, bright green leaves with intense perfume; avoid dried or wilted bunches. Extra virgin olive oil: The co-star—choose a robust, peppery, fruity Italian or Mediterranean oil; it should taste alive and slightly grassy.

Balsamic vinegar: Use a good aged balsamic (not the thin, sour supermarket kind) for sweetness and viscosity—drizzle sparingly. Sea salt & freshly ground black pepper: Flaky sea salt (like Maldon) enhances sweetness; black pepper adds gentle warmth.

Variations and Substitutions

Stay true to tradition or play with delicious twists: Add thin slices of prosciutto or speck for salty contrast. Layer in avocado slices for creamy richness (a modern California twist). Swap balsamic for a splash of red wine vinegar or lemon juice for brighter acidity. Use cherry or grape tomatoes halved for a more casual, bite-sized version.

Replace mozzarella with burrata (extra luscious) or stracciatella for decadence. Add a few capers or olives for briny punch, or thin rings of red onion for bite. For vegan, use plant-based mozzarella-style cheese and skip balsamic if it contains caramel color.

Drizzle with pesto instead of plain oil for herby intensity. Grill the tomato slices briefly for smoky depth. It’s endlessly flexible while remaining unmistakably Italian at heart.

Storage Options

Best enjoyed immediately after assembling—flavors and textures are at their peak fresh. If you must store, keep components separate (sliced tomatoes, cheese, basil) in the fridge up to 1 day; assemble just before serving.

Once dressed, leftovers last about 4–6 hours refrigerated before the mozzarella softens too much and tomatoes release excess water. Not suitable for freezing.