Classic Caprese Salad

Grab a ball of fresh mozzarella, a handful of basil, and the best tomatoes you can find, and make this Caprese salad recipe before summer slips away!

Caprese salad

I’ve posted a few Caprese salad recipes over the years. If you look through the recipe index, you’ll find one with strawberries, one with plums, one with a drizzle of mint pesto, and even cute little Caprese skewers with peaches! What you won’t find, though, is this: a classic Caprese salad with soft, creamy fresh mozzarella, juicy seasonal tomatoes, and a generous amount of basil leaves. It’s a salad that’s been near and dear to my heart ever since we visited the island of Capri, years ago, just after Jack proposed. It was a magical trip where we ate Caprese salads every day while questioning how a dish with such simple ingredients could possibly taste so amazing. This is a recipe that you hardly need a recipe for, but keep reading for my tips to make the best(!) Caprese salad, along with a few more fun variations.

Heirloom Tomato Caprese Salad

How to Make Caprese Salad

A great Caprese salad starts with great ingredients. This recipe is meant for summertime, when tomatoes are at their juiciest, sweetest, and most flavorful. I like stop by the farmers market and collect as many colorful heirloom tomatoes as I can. Not only are they beautiful, but each type tastes a little bit different, and it’s fun to showcase them in this simple salad. Look for greens, yellows, and reds, and try to find a variety of shapes – cherry tomatoes are fair game here too!

In addition to peak-season tomatoes, you need these 5 simple ingredients:

  • Fresh mozzarella cheese. Look for soft, spongy mozzarella balls that are packed in water. Use a good sharp knife to gently cut them into thick slices. You don’t want squished mozzarella!
  • Basil. Only fresh leaves here! Dot them over the tomatoes and mozzarella whole, or gently tear larger leaves before adding them to the salad.
  • Extra-virgin olive oil. It’s worth finding good-quality, 100% extra-virgin olive oil to use in this recipe, because you can really taste it here. Extra-virgin olive oil has a strong, fruity flavor that’s a great finishing touch for the juicy slices of tomatoes, mozzarella, and basil – I don’t recommend using another oil in its place.
  • Freshly ground black pepper. If you don’t already have a pepper grinder, now’s the time to get one. Grind it straight over the salad for the best flavor!
  • Sea salt. I like to sprinkle the salad with generous pinches of flaky sea salt, such as Maldon sea salt. Regular sea salt will work too, but skip the iodized stuff here. It has a slightly bitter taste that can stick out in such a simple dish.

Slice your tomatoes and mozzarella and layer them onto a platter with the fresh basil leaves. Drizzle with olive oil, sprinkle with salt and pepper, and serve!

Caprese salad recipe ingredients

Caprese Salad Recipe Variations

In the recipe below, you’ll see that I suggest a few variations. While it’s hard to beat a traditional Caprese salad made with good heirloom tomatoes, sometimes it’s fun to change things up. Here are a few of my favorite ways to do it:

  • Use part peaches and part tomatoes, like I do in this burrata recipe. Or, skip the fresh mozzarella in this recipe and serve the tomatoes and basil with a ball of burrata instead!
  • Add avocado, or use avocado in place of the cheese if you’re vegan.
  • Try a combination of fresh basil & mint.
  • Drizzle the whole thing in a balsamic reduction or balsamic glaze for extra tangy flavor.
  • Finish the salad with generous dollops of basil pesto.
  • Top the salad with toasted pine nuts for crunch.

How do you like your Caprese salad? Let me know in the comments!

Caprese salad

If you love this Caprese salad recipe…

Try one of these summer salads next:

Or check out this post for more of my favorite salad recipes!

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Caprese Salad

rate this recipe:
4.97 from 29 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Serves 4 to 6
A good Caprese salad relies on good ingredients, so seek out the best tomatoes, basil, and fresh mozzarella you can find to make this delicious summer salad.


  • 3 to 4 medium heirloom tomatoes, sliced
  • 1 (8-ounce) ball fresh mozzarella cheese, sliced
  • Fresh basil leaves
  • Extra-virgin olive oil, for drizzling
  • Flaky sea salt and freshly ground black pepper

Optional additions/variations:


  • Arrange the tomatoes, mozzarella, and basil leaves on a platter. Drizzle with olive oil and sprinkle with flaky sea salt and freshly ground black pepper.
  • If desired, add ingredients from the variations list.



4.97 from 29 votes (24 ratings without comment)

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Rate this recipe (after making it)

  1. Sheila M OBrien

    I add very thin slices of sweet Vidalia onions and sometimes use a white citrus balsamic vinegar or pomegranate balsamic and let it sit before serving.

    • Jeanine Donofrio


  2. MB

    4 stars
    Try Maldon Smoked Sea salt.

  3. Jim

    I make mine with a lemon vinaigrette. Garlic, Dijon mustard, olive oil, fresh ground pepper and lemon juice to balance out.
    This time, because I want the salad tossed, I’m going to use cherry tomatoes (sliced in half and the juice stuff scooped out with a melon baller). I’ll toss those with a little balsamic and drain. I’ll use small balls of mozzarella sliced in half along with sliced basil. Easily assembled and served for a large gathering.

    • Phoebe Moore (L&L Recipe Developer)

      Love that idea, Jim!

  4. Robyn from

    5 stars
    This is such a beautiful salad! I have made it with peaches and is such a lovely summer salad.

  5. Huguette

    5 stars
    I am a big fan of your cooking. It’s so colorful and so good! Thank you.

  6. Theresa

    5 stars
    Omg, I love it! I found this website by chance on a school project and now I write down all your recipes! I made this salad recently for my family and everyone liked it 🙂
    I am a super fan of this website.
    Greetings from Spain!

    • Jeanine Donofrio

      I’m so glad everyone loved the salad!

  7. Amy

    5 stars
    Please tell me what the green rings are in the photo. Looks amazing!! We love the traditional version of this salad but your variations have me intrigued.

    • Amy

      Nevermind…. GREEN TOMATOES!!! I see it now. My brain saw jalapeno or pickle at first.

  8. Susan

    I have not had the experience of caprese salads in Italy, and as a salad it has never made sense to me. It seems to me that it would make a good light meal in itself. You got me with the idea of putting balsamic glaze on it. That seems like the perfect Italian way to dress up this Italian dish. I just might have to try it finally…

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.