Caprese salad is a classic Italian salad made with alternating slices of juicy, ripe tomatoes, and creamy mozzarella. It’s topped with fresh basil leaves, drizzled with olive oil and balsamic vinegar, and sprinkled with salt and pepper. It’s simple, fresh, and one of my favorite summer salad recipes.

Caprese salad (also known as insalata caprese) is a classic dish from the Italian island of Capri. It’s simple, juicy, creamy, fresh, and my go-to salad whenever I travel to Italy. Imagine sitting in a cafe on the Amalfi coast, gazing out at the ocean while enjoying a freshly made caprese salad with an Aperol spritz. It’s the most perfect experience ever.

So, I say let’s bring that same experience into your kitchen and whip up this caprese salad recipe. It’s easy to make, light and refreshing, and guaranteed to be a hit for all your summer dinner parties and cookouts.

Caprese Salad Ingredients

The most important thing about a caprese salad is the quality of the ingredients. That’s why it’s a summertime staple — when tomatoes and basil are fresh and at their best. Here’s what’s in it:

• Tomatoes: Splurge on the juiciest tomatoes you can find. Whether that’s organic heirloom tomatoes or plum tomatoes, just make sure they’re ripe with no hint of green and almost about to burst.
• Mozzarella: Again, don’t skimp on cheap stuff. Grab a big ball of fresh, creamy, authentic mozzarella (mozzarella di buffalo is also great) for the perfect texture. You’ll usually find it packed in water.
• Fresh Basil: Pluck those leaves fresh from the plant right before serving, if possible. You want a bright green color and a fresh aroma that make you feel like you’re wandering through an Italian garden.
• Olive Oil: I’m sure you’ve gathered the theme here, but freshness is also crucial with olive oil. Opt for an excellent cold-pressed, extra-virgin olive oil with a bit of a bite. It doesn’t have to be expensive, but it does have to be good. California Olive Ranch and Lucini are two of my go-to brands.
• Balsamic Vinegar: I’ll be the first to say that balsamic vinegar is not classic or necessary on caprese salad, but boy do I love it. And when it’s made into a balsamic reduction, it’s thick, sweet, and lovely. You can add it or leave it off, it’s up to you!
• Salt and Pepper: Use a flakey salt like Maldon Salt or triangular sea salt for that perfect texture. Just don’t use table salt. Add freshly cracked black pepper for the finishing touch.

Helpful tip: If you’re abundant with fresh tomatoes, use them to make other Mediterranean favorites like my zucchini noodle caprese, marinara sauce, Greek salad, or this Nicoise salad!

Find the printable recipe with measurements below

How To Make Caprese Salad

Slice the tomatoes and mozzarella. Once sliced, simply alternate them in layers on a plate. You can place the layers in a vertical row or round them out into a circle as I did. It’s all about presentation here!

Add the finishing touches. Layer the basil leaves in between the tomatoes and mozzarella, with a few baby leaves on top. Then, drizzle the olive oil and balsamic reduction on top, and sprinkle with salt and pepper before serving. Then — cue the bottle of wine!

More Caprese Recipe Ideas

If you want to get creative, try these fun caprese recipes! And if you’re looking for more salads to entertain with, any of these salad recipes or summer salads will impress. 

• Persimmon Caprese Salad – a delicious way to enjoy caprese flavors in the fall or winter
• Caprese Skewers – the perfect finger food appetizer!
• Avocado Caprese Salad – the ultimate California spin

Originally posted July 2019, but updated to include new information.