Caprese Salad
Caprese salad is slices of ripe tomato and fresh mozzarella layered with basil, olive oil and flaky salt. It is simple, colorful and tastes like summer.
- 10 minTotal time
- 4Servings
- 280kcal / serving
- 14 gProtein
With only a handful of ingredients, quality is everything. Use ripe tomatoes, creamy mozzarella and your best olive oil, and it will taste like a restaurant starter.
The science: why this works
- Room temperature tomatoes have much more aroma than cold ones, so they taste sweeter.
- Patting the mozzarella dry keeps the plate from filling with milky water.
- Salt draws out tomato juice, which blends with the olive oil to make a natural dressing.
- Basil added fresh gives a bright, peppery perfume that cuts through the milky cheese.
- Olive oil carries the aromas and adds a rich finish.
Cold kills tomato flavor
Below about 55°F (13°C), tomatoes lose aroma compounds and their flesh turns mealy because cell walls break down. Leaving ripe tomatoes on the counter keeps the flavor intact, which is why Caprese tastes best with counter-ripened fruit.
Learn: Ripe tomatoes and the fridge →Salt makes juice
Sprinkling salt on tomatoes pulls out water and dissolves flavor compounds. That liquid mixes with the oil to coat the cheese. A short rest lets this happen, giving a sauce without any extra ingredients. A five minute rest is enough, so season just before you serve.
Learn: Salt draws water out of food →Finishing oil
Extra virgin olive oil has fragile peppery and fruity aromas that disappear with heat. Drizzling it raw over cold ingredients keeps all of that flavor, so this is the place to use your best bottle.
Learn: Cooking oil versus finishing oil →Caprese Salad
10 min · 4 servings · Italian · Salad
Ingredients
Makes 4 servings
- 4ripe tomatoes (about 600 g), room temperature
- 250 gfresh mozzarella, drained
- 1 handfulfresh basil leaves
- 3 tbspextra virgin olive oil
- ½ tspflaky sea salt
- ¼ tspblack pepper
- 1 tbspbalsamic glaze (optional)
Method
Tips for the best result
- Pick tomatoes that smell sweet and give slightly when pressed.
- Use a serrated knife so you do not squash the tomatoes.
- Tear basil by hand to avoid bruising and blackening the edges.
Mistakes to avoid
- Using cold supermarket tomatoes, which taste watery; buy ripe ones and leave them out.
- Serving the salad too early, which makes the plate watery; assemble within 15 minutes.
- Cooking with cheap oil, which tastes flat; use a flavorful extra virgin olive oil.
Variations and swaps
- Use mixed heirloom tomatoes for a colorful platter.
- Swap sliced mozzarella for small mozzarella pearls and cherry tomatoes for a skewer-friendly version.
- Add sliced ripe peach and a little prosciutto for a summer variation.
- Swap balsamic glaze for 1 tsp red wine vinegar for a lighter finish.
- Swap fresh basil for fresh oregano or mint if you cannot find basil.
- Swap fresh mozzarella for burrata for an extra creamy version.
Storing and reheating
Best eaten within the hour. If you must, keep it covered in the fridge for up to 1 day, but the tomatoes and cheese will release water. Bring back to room temperature before eating.
Caprese Salad: questions
What goes in a Caprese salad?
A Caprese salad has ripe tomatoes, fresh mozzarella and basil, dressed with olive oil, salt and pepper. Balsamic glaze is a popular but optional extra.
Should Caprese salad be refrigerated?
Not before serving. Chilling dulls the tomato flavor, so serve it at room temperature. Refrigerate only the leftovers.
How do you keep Caprese salad from getting watery?
Pat the mozzarella dry, salt the tomatoes just before serving and assemble the salad close to eating. Extra water collects when it sits.
What kind of tomato is best for Caprese?
Ripe, in-season tomatoes such as beefsteak, heirloom or vine tomatoes are best. They should smell sweet and feel heavy for their size.
Can I make Caprese salad ahead of time?
You can slice everything ahead and keep it separate in the fridge, then assemble and season just before serving. Assembled salad turns watery within an hour.
