Caprese Salad Tomato Mozzarella

I was standing in a farmers market on a humid August morning when I grabbed a tomato so ripe it left a faint juice mark on my palm. The vendor smiled and said if I wasn't making Caprese that afternoon, I was wasting summer. I bought three of them, a ball of mozzarella still warm in its brine, and a bundle of basil that smelled like someone bottled sunshine. That evening, I sliced everything up on my counter and realized this wasn't cooking at all, just arranging gifts from the season onto a plate.

I made this for my sister once when she came over tired from a long week, and she ate two servings standing at the counter before we even sat down. She said it reminded her of a trip we took to Rome years ago, even though we never actually had Caprese there. Sometimes a dish just carries that kind of feeling, like it belongs to a memory you didn't know you were making.

Ingredients

• Ripe tomatoes: The entire dish rests on these, so choose tomatoes that smell sweet and yield slightly when you press them, the kind that beg to be eaten within a day.
• Fresh mozzarella: Look for mozzarella stored in water or whey, not the shrink wrapped kind, it should taste mild and milky and tear apart in soft layers.
• Fresh basil leaves: Basil wilts and bruises easily, so handle it gently and add it at the last moment to keep that sharp green fragrance alive.
• Extra virgin olive oil: This is not the place for bland oil, use something fruity and golden that you would happily dip bread into.
• Balsamic glaze: The thick syrupy kind works best here, it clings to the tomatoes instead of pooling at the bottom of the plate.
• Sea salt and black pepper: A few flakes of flaky salt make the tomatoes sing, and fresh cracked pepper adds just enough bite to balance the richness.

Instructions

Slice and arrange:

Cut your tomatoes and mozzarella into rounds about a quarter inch thick, then lay them out on a wide platter in alternating overlapping slices. Let them lean into each other like fallen dominoes, it looks more natural that way.

Tuck in the basil:

Slide whole basil leaves between the tomato and mozzarella slices, letting some peek out and some stay hidden. It adds little bursts of flavor exactly where you want them.

Drizzle and season:

Pour the olive oil in a slow zigzag across everything, then do the same with the balsamic glaze. Finish with a generous pinch of sea salt and a few grinds of black pepper, then step back and admire it before serving.

Save

One summer evening, I brought this to a backyard dinner where everyone else made complicated grilled things, and mine was gone first. Someone said it tasted like vacation, and I realized that's exactly what simple food does when you let it be itself.

Choosing Your Tomatoes

Heirloom tomatoes in shades of yellow, purple, and deep red make this look like art, but any tomato that tastes sweet and slightly acidic will work. I once used only cherry tomatoes halved and scattered, and it turned into a fun deconstructed version that people ate with their hands. The rule is simple, if you wouldn't eat the tomato plain with a little salt, don't put it in this salad.

Making It Your Own

A handful of peppery arugula scattered underneath adds a sharp green layer that makes the mozzarella taste even creamier. I've also drizzled honey over the top instead of balsamic glaze when I wanted something gentler and less tangy. Once, I tore the mozzarella into rough chunks instead of slicing it, and it felt more rustic and generous, like the kind of thing you'd serve on a wooden board outdoors.

Serving and Pairing

This belongs next to crusty bread that you can drag through the leftover oil and glaze pooled on the plate. A chilled Pinot Grigio or Vermentino cuts through the richness without competing, and if you're serving it as an appetizer, follow it with something equally light so the meal doesn't feel heavy. I've also set it out as part of a bigger spread with olives, prosciutto, and marinated vegetables, and it always disappears first.

• Let everything come to room temperature before assembling for the fullest flavor.
• Use a serrated knife for the tomatoes to avoid crushing them into mush.
• If you have leftover basil, tear it into a small bowl with olive oil and salt for dipping bread later.

Save

This is the kind of recipe that reminds you food doesn't need to be complicated to feel special. Sometimes the best thing you can do is step aside and let summer speak for itself.

Recipe FAQs

→ What type of tomatoes work best?

Use ripe, in-season tomatoes or heirlooms for vibrant flavor and color.

→ Can basil be substituted?

Fresh basil is essential for its aromatic quality, but arugula can add a peppery twist if desired.

→ How should mozzarella be prepared?

Use fresh mozzarella, sliced evenly for layering with tomatoes to ensure creaminess and texture balance.

→ What dressing complements the salad?

Drizzle extra-virgin olive oil and a sweet balsamic glaze to enhance the flavors without overpowering them.

→ Can this be made ahead?

It’s best served fresh to maintain the texture of tomatoes and mozzarella and the brightness of basil.