Fresh, juicy tomatoes, creamy mozzarella, fragrant basil, and a drizzle of good olive oil—Caprese Salad (Insalata Caprese) is summer simplicity at its best. This Italian classic is one of the easiest (and most beautiful) appetizers you can serve during tomato season.

caprese salad with a serving fork on a dark gray round platter

Before You Start Cooking

Tomatoes are the Star: Look for ripe, in-season slicing tomatoes at the market—heirlooms are especially delicious!
Fresh Mozzarella: Visit your grocery store’s gourmet cheese counter or an Italian specialty market for fresh buffalo or cow’s milk mozzarella. Do not use low-moisture mozzarella (the type you’d use for NY-style pizza), which is too dry and firm for this salad.
Skip the Balsamic: Authentic Insalata Caprese relies on the natural sweetness and acidity of the tomatoes. Vinegar or glaze can easily overpower the delicate balance of flavors.
Serve Right Away: Plan to assemble the salad just before eating for the best texture and flavor.

How to Make Caprese Salad

overhead photo of ingredients needed to make caprese salad: heirloom tomatoes, fresh basil, buffalo mozzarella in a white bowl, salt, pepper, and a bottle of olive oil

Step 1: Select and Slice Your Tomatoes

In the summer, local farmers’ markets are usually the best places to shop for the most flavorful, freshly picked tomatoes. Many grocery stores also highlight local producers during peak season with meaty beefsteaks and heirloom varieties.

If you grow your own tomatoes, this dish is a perfect way to showcase them. (In the photos here: Big Beef, Cherokee, Purple, Mortgage Lifter, and Mr. Stripey tomatoes from my garden.)

Shape & Size: Large slicing tomatoes (like beefsteak varieties) make beautiful layered slices. For a pop of sweetness and varied texture, you can also add cherry or cocktail tomatoes to your platter.
Ripeness: Choose tomatoes that are ripe but still firm. Overripe tomatoes will throw too much juice. (Save those for sauce or Roasted Tomato Soup!)
Storage Tip: Don’t refrigerate ripe tomatoes. Cold temperatures dull their flavor and change their texture. Keep them at room temperature until ready to slice.

To prep the tomatoes: Slice large varieties into ¼- to ⅓-inch thick rounds. Cut cocktail tomatoes into wedges and halve cherry tomatoes, if using.

If your tomatoes are very juicy after slicing, gently blot them with paper towels. Some cooks salt and drain the slices before assembling the salad, but I love the flavor that the juices of heirloom tomatoes add to the plate.

sliced tomato on a wooden cutting board next to two whole tomatoes

Step 2: Buy and Prep Your Mozzarella

Like the tomatoes, the quality of the mozzarella you use is at the heart of a good Caprese salad. It should be soft, creamy, and fresh. Whether you choose buffalo or cow’s milk mozzarella depends on your personal preference and what’s available at your market.

Our Favorite—Mozzarella di Bufala (Buffalo Milk). Creamier and tangier than cow’s milk mozzarella. I like BUF Creamery (100% water buffalo milk, packed in brine). Their “Ovoline” size is perfect for large slicing tomatoes, while the smaller “Ciliegine” pairs well with cherry tomatoes.
Also Delicious—Fresh Cow’s Milk Mozzarella. Italian specialty markets often make this in-house, and it’s usually sold in plastic wrap. (Bonus points if it’s still warm when you buy it!). At the grocery store, check the gourmet cheese counter for mozzarella balls packed in brine or wrapped in plastic. If you can find Agerola Fior di Latte (from the Campania region), it’s especially delicious.
Storage Tip: If your mozzarella comes in brine, keep it submerged until just before slicing. For the best texture and flavor, let the cheese come closer to room temperature before serving, about 30 to 60 minutes out of the fridge.

Want to go a step further? Try making your own mozzarella at home with this guide from Serious Eats.

To Prep the Mozzarella: Drain it first if it’s in brine. Slice the cheese into ¼-inch thick rounds to match your tomato slices.

A soft cheese knife {affiliate link} works well—it’s designed to cut cleanly without crushing the mozzarella or sticking to the blade.

If your cheese is very soft, tearing it into rustic pieces can be better than trying to slice it cleanly. If it’s very milky, blot the slices gently with paper towels to prevent the salad from becoming too watery.

sliced buffalo mozzarella on a wood cutting board with tomatoes and a white bowl of ciliegine mozzarella balls.

Step 3: Assemble the Salad

Arrange: On a large platter, alternate tomato and mozzarella slices. You can go for a neat, uniform platter, or a slightly more relaxed arrangement, as I’ve done here. The key is to make sure each serving includes both tomato and mozzarella.
Drizzle: Pour a generous drizzle of extra-virgin olive oil over the salad so it trickles through the layers. Choose a high-quality, fruity olive oil. One of my favorites is Marfuga Olive Oil from Umbria (pictured), which adds a perfect peppery bite.

extra virgin olive oil being drizzled over a caprese salad on a gray platter

sea salt being sprinkled over a caprese salad on a round, dark gray platter

Season: Sprinkle with flaky sea salt (I like Maldon). Taste the mozzarella first to gauge how much salt to add. (Buffalo mozzarella can be a bit saltier than cow’s milk. When using it, I tend to focus my salt sprinkling more on the tomato slices.) Add a few cracks of black pepper over the top of the salad, if you like.
Finish: Tuck fresh sweet basil leaves (such as the Genovese variety) between the layers and scatter a few on top of the salad. Tear larger leaves by hand to avoid bruising, and leave small ones whole for the prettiest presentation.

closeup of caprese salad (sliced mozzarella, tomato, and basil) on a round gray platter

Caprese Salad Serving Tips

Caprese Salad is best served immediately. As the salad sits, the tomatoes will continue to release their juices, and the mozzarella (especially if using a creamy buffalo variety) will start to release milk.

Since the salad does not store well, I recommend making only as much as you’ll enjoy in one sitting. Luckily, with just a few ingredients, it’s easy to scale up or down.

Traditionally, Insalata Caprese is served as an appetizer in Italy, not as a side dish. It’s a lovely way to start a summer meal served alfresco, especially before pasta or something from the grill.

I like to serve crusty Italian bread alongside for mopping up any olive oil and tomato juices on my plate—optional, but highly recommended. Serving wine with the meal? A glass of dry rosé, Pinot Grigio, or Sauvignon Blanc is a perfect pairing.

Simple and fresh—Insalata Caprese is summer on a plate!

More Fresh Tomato Recipes

Summer is primetime for tomatoes—here are a few more ways to let them shine:

More Summer Salads

Looking for fresh ideas beyond tomatoes? These salads are perfect for warm-weather meals and entertaining:

Spinach Berry Salad – a sweet and savory mix that’s always a hit
Arugula and Fennel Salad – simple, crisp, peppery, and refreshing.
Classic Wedge Salad – cool, retro, and topped with creamy blue cheese dressing.
Grilled Balsamic Chicken Salad – hearty enough to serve as a main dish.
Spinach Pea Salad with Bacon and Sausage – bold and satisfying, with smoky bacon, savory sausage, and a creamy dill ranch dressing.

layered caprese salad with sliced mozzarella tomatoes and basil leaves on a dark gray plate with a fork

Save Pin Print

Caprese Salad (Insalata Caprese)

by Amanda Biddle

In this Classic Caprese Salad, ripe tomatoes, creamy mozzarella, and fragrant basil come together for a summertime appetizer that's as easy to make as it is delicious.

Prep Time: 10

Total Time: 10

Servings: 4 to 6 servings

Ingredients

▢ 1-1/2 pounds ripe tomatoes (preferably heirloom) , at room temperature
▢ 1 pound fresh mozzarella (buffalo or cow's milk) , drained if stored in brine
▢ 8 to 10 large sweet basil leaves (a small handful; see note)
▢ good quality extra virgin olive oil (a few tablespoons, to taste)
▢ flaked sea salt , such as Maldon
▢ freshly-ground black pepper , optional

Instructions

Slice large tomatoes into ¼- to ⅓-inch rounds. If the tomatoes are very juicy, lightly blot them with paper towels.
Slice the mozzarella into ¼-inch thick rounds, blotting gently if it releases a lot of excess milk. If the cheese is too soft to slice, tear it into pieces.
On a large platter, layer the tomato and mozzarella slices, slightly overlapping so each serving includes both.
Drizzle the salad with olive oil and season to taste with salt and pepper (if using). Adjust the amount of finishing salt depending on the saltiness of the mozzarella you’re using.
Scatter fresh basil over the top of the salad, tucking some between the mozzarella and tomato slices. Leave small basil leaves whole; gently tear larger ones rather than chopping to avoid bruising.
Serve the salad immediately. Optional: enjoy with sliced, crusty Italian bread to soak up the tomato juices and olive oil in your plate (delicious!).

Notes

Mozzarella: Use fresh buffalo or cow’s milk mozzarella. Do not use low-moisture blocks. For the best flavor and texture, let the mozzarella stand at room temperature for 30-60 minutes before assembling the salad.

Tomatoes: Choose ripe but firm, in-season slicing tomatoes. Do not refrigerate before slicing. You can also include smaller cocktail or cherry tomatoes on the platter; cut them into wedges or halves.

Basil: If mixing large and small leaves, use about ¼ cup, lightly packed.

*For more details on choosing the best mozzarella, tomatoes, and olive oil, see the shopping notes in the full post above.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

Like this? Rate and comment below!