Caprese Salad is one of the simplest and most recognizable dishes in Italian cuisine: ripe tomatoes, fresh mozzarella, basil, and extra virgin olive oil. There is no cooking involved, which makes the quality of each ingredient especially important.
Traditionally associated with the island of Capri, in the Campania region of southern Italy, Caprese Salad also reflects the colors of the Italian flag: red tomatoes, white mozzarella, and green basil. Its exact origins are not firmly documented, and several different stories have developed over time about how the dish first appeared.
The preparation is straightforward. Tomatoes and mozzarella are sliced and arranged alternately on a plate, then finished with fresh basil, extra virgin olive oil, and salt. Dried oregano can also be added if desired.
Because there are so few ingredients, choosing them carefully makes a noticeable difference. The tomatoes should be ripe but still firm, while the mozzarella should be fresh and well drained, especially if it contains a large amount of whey.
Served at room temperature, Caprese Salad is particularly well suited to summer and makes a fresh, light appetizer.
Caprese Salad: Traditional Italian Recipe
Description
Caprese Salad is a traditional dish from Campania made with ripe tomatoes, fresh mozzarella, basil, and extra virgin olive oil. A simple no-cook recipe that is especially good during the summer months.
Ingredients
Instructions
How to Make Caprese Salad
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Bring the Mozzarella to Room Temperature 🥛
Take the mozzarella out of the refrigerator at least one hour before preparing the Caprese and let it rest in its liquid at room temperature. This allows it to develop more flavor and gives it a better texture. Avoid serving it too cold, as its flavor and texture are best appreciated at room temperature.
Meanwhile, choose tomatoes that are large enough to produce slices similar in size to the mozzarella. This makes it easier to arrange the ingredients evenly on the plate.
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Wash and Slice the Tomatoes 🍅
Wash the tomatoes thoroughly and dry them well.
Using a sharp knife, cut them into even slices about 0.2 inch thick. They should be thick enough to hold their shape when the salad is assembled.
Season them with only a small pinch of salt at this stage. You can adjust the seasoning after adding the mozzarella.
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Slice and Drain the Mozzarella 🔪
Drain the mozzarella and cut it into slices about the same thickness as the tomatoes. If it releases a lot of whey, let the slices drain for a few minutes, then gently pat them dry with paper towels without pressing or squeezing them. Remove any excess liquid to prevent too much whey from collecting on the plate once the Caprese is assembled.
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Assemble the Caprese 🥗
Arrange the tomato and mozzarella slices on a serving plate, alternating them until all the ingredients are used. You can arrange them in a row, in a fan, or in a circle, depending on the shape of the plate.
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Add the Basil, Olive Oil, and Oregano 🌿
Arrange the fresh basil leaves between the tomato and mozzarella slices.
Drizzle with extra virgin olive oil and, if desired, add a small amount of dried oregano.
Taste before adding more salt, as the mozzarella may already provide enough seasoning.
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Serve the Caprese Salad Immediately 🍽️
Serve the Caprese Salad as soon as it is prepared, preferably at room temperature. This allows the tomatoes, mozzarella, basil, and olive oil to better express their flavors, aromas, and textures.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 351kcal
- % Daily Value *
- Total Fat 29.6g46%
- Saturated Fat 18.1g91%
- Sodium 586mg25%
- Total Carbohydrate 4.3g2%
- Dietary Fiber 1.2g5%
- Sugars 3g
- Protein 17.6g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient quality is especially important in Caprese Salad. Choose ripe, flavorful tomatoes that are still firm enough to slice without falling apart. Use fresh mozzarella and a good-quality extra virgin olive oil.
The mozzarella should not be served refrigerator-cold. Take it out ahead of time and leave it in its liquid until you are ready to slice it. If it releases a lot of whey after slicing, let it drain briefly before assembling the salad.
Avoid preparing Caprese Salad too far in advance. Salt draws moisture from the tomatoes, while fresh mozzarella can continue to release whey. Together, they can quickly create excess liquid at the bottom of the plate. For the best texture, assemble and dress the salad shortly before serving.
Add the basil toward the end of the preparation. This helps preserve the leaves' aroma, color, and texture. If the leaves are very large, gently tear them by hand rather than finely chopping them.
Dried oregano is optional. If you use it, add only a small amount so that it does not overpower the basil and the other ingredients.
Caprese Salad is best eaten freshly prepared. If you have leftovers, store them covered in the refrigerator and consume them soon. Keep in mind that the tomatoes and mozzarella will continue to release liquid, so the texture will change during storage.
