Caprese Salad
A great caprese is a shopping recipe, not a cooking recipe. The only thing standing between you and the plate is finding the ripest tomatoes, the creamiest fresh mozzarella, and basil that still smells like the plant. Layer thick slices on a platter — don't toss — so every bite gets the full trio. A good olive oil and a drizzle of syrupy balsamic (or a quick stovetop reduction) is the only finishing move it needs.
Salad · No-Cook, Vegetarian, Gluten-free • 10 min
Ingredients
- 3 large ripe tomatoes (heirloom or beefsteak), sliced ¼-inch thick
- 8 ounces fresh mozzarella (preferably buffalo mozzarella or fresh fior di latte), sliced ¼-inch thick
- 1 small bunch fresh basil leaves (about 20 leaves), larger ones torn in half
- 3 tablespoons extra-virgin olive oil, the best you have
- 2 tablespoons balsamic reduction (or ¼ cup balsamic vinegar reduced on the stovetop)
- Flaky sea salt (Maldon preferred)
- Freshly ground black pepper
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Steps
- If making balsamic reduction from scratch: pour ¼ cup balsamic vinegar into a small saucepan and bring to a simmer over medium heat. Cook, swirling occasionally, until reduced by half and syrupy enough to coat the back of a spoon, about 5–7 minutes. Let cool completely — it will thicken further as it cools. (Store-bought balsamic glaze works fine; skip this step.)
- Arrange tomato and mozzarella slices in alternating, overlapping rows on a large platter or individual plates. Go for one tomato slice followed by one mozzarella slice, shingling slightly so they overlap.
- Tuck basil leaves between the tomato and mozzarella slices and scatter a few on top.
- Drizzle the olive oil evenly over everything, followed by the balsamic reduction in thin ribbons. Finish with a generous pinch of flaky sea salt and several grinds of black pepper.
- Serve immediately at room temperature. Do not refrigerate — cold kills the tomato flavor and makes the mozzarella rubbery.
Tips & Variations
Make Ahead
You can slice the mozzarella up to 4 hours ahead, layering it between paper towels in a sealed container in the refrigerator, but bring it to room temperature before serving. Tomatoes should be sliced just before assembling — they release water as they sit. The balsamic reduction can be made days ahead and stored in a squeeze bottle at room temperature.
Storage
Caprese is best eaten within an hour of assembly. Leftovers will become watery as the tomatoes release juice and the mozzarella firms up. If you have leftover components, store tomatoes and mozzarella separately in the refrigerator and re-plate fresh. Use leftover fresh mozzarella within 2 days of opening.
Substitutions
Campari or vine-ripened tomatoes work when heirlooms aren't in season. Burrata instead of sliced mozzarella — tear one large ball over the platter for a creamier version. Peaches and burrata make an excellent riff in late summer. Add sliced avocado for richness. A handful of arugula underneath turns it into a more substantial salad. Pesto drizzled instead of (or in addition to) basil leaves is a great shortcut.
Reviews
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