Caprese Salad Tomato Mozzarella

The summer I spent working at that little Italian bistro taught me more about simplicity than any cookbook ever could. The owner, Nonna Rosa, would slice tomatoes at the prep counter while explaining that great food doesn't need complicated techniques. She'd hand me plates of this salad during dinner rushes, and somehow three ingredients tasted like magic. I've carried that lesson into my home kitchen ever since.

Last July, I made this for a backyard dinner party while my friends gathered around the grill. Someone joked that I'd spent hours arranging it so beautifully, but honestly the most effort went into finding good tomatoes at the farmers market that morning. That plate disappeared faster than anything else I served.

Ingredients

• 3 large ripe tomatoes: Seek out tomatoes that feel heavy and yield slightly to gentle pressure, they're the foundation of the whole dish
• 8 oz fresh mozzarella: I've learned that spending a bit more on high-quality mozzarella makes all the difference in texture
• 1/4 cup fresh basil: Tear the leaves by hand instead of cutting them to release more of those aromatic oils
• 2 tbsp extra-virgin olive oil: A really good olive oil deserves to shine here since there are so few ingredients
• 1-2 tbsp balsamic glaze: This adds the perfect sweet note that balances the fresh tomatoes and cheese
• Salt and pepper: Don't be shy with the sea salt, it wakes up all the other flavors

Instructions

Arrange the foundation:

Lay down alternating slices of tomato and mozzarella on your prettiest platter, letting them overlap like shingles on a roof. I like working from the outside edge toward the center.

Tuck in the basil:

Slip whole basil leaves here and there between the slices, some peeking out more than others for that effortless look. The contrast of green against red and white is part of what makes this so stunning.

Add the finishing touches:

Drizzle the olive oil back and forth across the entire platter, then follow with the balsamic glaze in a similar pattern. End with generous pinches of salt and several grinds of fresh pepper.

Pin It

My daughter helped me make this for her birthday dinner last year. She was so proud arranging each slice with such care, and kept running to show everyone her progress through the prep window. Now she requests it for every special occasion.

Choosing Your Tomatoes

I've learned through many disappointing batches that grocery store tomatoes in winter just won't give you the same results as summer vine-ripened ones. Heirloom varieties bring beautiful colors ranging from deep purple to bright yellow, which makes the final presentation even more striking. Trust your nose when selecting tomatoes at the market.

Making It Your Own

Sometimes I'll add a handful of arugula underneath everything for a peppery kick that cuts through the richness. A drizzle of honey instead of balsamic glaze creates an entirely different sweetness profile that works surprisingly well. The basic formula stays the same, but small twists keep it interesting.

Serving Suggestions

This salad shines alongside almost anything grilled, from portobello mushrooms to peaches. Keep some crusty bread nearby to soak up the tomato juices and olive oil that collect on the plate. A glass of crisp white wine like Pinot Grigio pulls everything together perfectly.

• Let the platter sit at room temperature for 5 minutes before serving so flavors meld
• Cut tomatoes with your sharpest knife to avoid squishing them
• Extra balsamic glaze on the side lets guests adjust to their taste

Pin It

Sometimes the simplest dishes end up being the ones we remember most fondly. I hope this salad becomes part of your table traditions too.

Recipe Questions & Answers

→ What type of mozzarella works best?

Fresh mozzarella, either buffalo or cow's milk, yields the creamiest texture and mildest flavor. Look for balls packed in liquid rather than vacuum-sealed blocks for superior results.

→ Can I prepare this ahead of time?

For optimal texture and presentation, assemble just before serving. However, you can slice tomatoes and mozzarella up to 2 hours in advance, keeping them refrigerated separately until ready to plate.

→ What's the difference between balsamic glaze and vinegar?

Balsamic glaze is reduced balsamic vinegar with a thicker, sweeter consistency. Traditional balsamic vinegar offers a sharper tang. The glaze provides beautiful presentation and concentrated flavor perfect for drizzling.

→ How do I select the best tomatoes?

Choose vine-ripened tomatoes that yield slightly to gentle pressure. Heirloom varieties add stunning color variation. Avoid refrigerated tomatoes, as cold temperatures diminish their natural sweetness and texture.

→ What can I serve alongside Caprese?

Crusty Italian bread, focaccia, or grilled baguette slices complement the creamy elements beautifully. Pair with a crisp white wine like Pinot Grigio or light red such as Chianti.

→ Is this suitable for special diets?

Naturally gluten-free and vegetarian-friendly. The dish contains dairy from mozzarella but remains free from common allergens like nuts, soy, and eggs. Always verify your balsamic glaze is gluten-free certified.