Free Recipe

Caprese Salad

★ 4.2 · Easy

Ripe tomatoes, creamy fresh mozzarella, and fragrant basil drizzled with good olive oil and balsamic make this simple Italian salad a celebration of a few perfect ingredients.

15 minPrep Time

0 minCook Time

15 minTotal Time

4 servingsYield

Why You'll Love This

Just a few fresh ingredients, no cooking required
Classic Italian colors and flavors in every bite
Ready in 15 minutes as a starter or side

Ingredients

4large ripe tomatoes, sliced 1/4 inch thick
12 ouncesfresh mozzarella cheese, sliced 1/4 inch thick
1 cupfresh basil leaves
1/4 cupextra-virgin olive oil
2 tablespoonsbalsamic vinegar (or balsamic glaze)
1/2 teaspoonflaky sea salt
1/4 teaspooncoarsely cracked black pepper
4 slicescrusty Italian bread, for serving

Nutrition (estimated per serving)

260Calories

14gProtein

20gFat

7gCarbs

1gFiber

340mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Slice the tomatoes and mozzarella into rounds of even thickness, about 1/4 inch, so they layer neatly and taste balanced in every bite.
Toast or grill the bread slices until golden, and set them aside for serving.
Arrange the tomato slices, mozzarella slices, and basil leaves in overlapping, alternating layers on a large platter.
If your balsamic vinegar is thin, simmer it in a small saucepan over medium-low heat for 5 to 7 minutes, until it reduces by half and coats the back of a spoon; skip this step if using a pre-made balsamic glaze.
Drizzle the olive oil evenly over the arranged tomatoes and mozzarella.
Drizzle the balsamic vinegar or glaze over the top in a thin zigzag pattern.
Sprinkle evenly with the flaky sea salt and cracked black pepper.
Let the salad sit at room temperature for 5 to 10 minutes before serving so the flavors meld and the cheese loses its chill.
Serve right away with the toasted bread on the side to soak up the juices and oil.

Tips

Use tomatoes that are truly ripe and at room temperature, not refrigerated, for the best flavor and texture; cold tomatoes taste dull.
Salt draws moisture out of tomatoes, so season just before serving rather than far in advance to keep the salad from becoming watery.