There are a handful of recipes that remind me why simple food is often the very best food, and this classic caprese salad is one of them. I look forward to it every summer when tomatoes are at their absolute peak and practically bursting with sweetness. If I can pick tomatoes fresh from my garden, even better. There really isn’t much that can compete with the classic combination of ripe tomatoes, creamy mozzarella, fragrant fresh basil, high-quality olive oil, and sweet-tangy balsamic glaze.
While the traditional presentation for caprese salad is to layer slices of tomato and mozzarella, I almost always make this tossed version instead. I think it’s just as beautiful, plus it’s much easier to serve and eat at gatherings, and every bite gets the perfect mix of flavors. After making this salad more times than I can count, I landed on what I think is the ideal ratio of ingredients: three parts tomatoes, two parts mozzarella, and one part fresh basil. My 3:2:1 ratio creates the perfect balance without letting any one ingredient steal the show.
Recipe Highlights
Very little prep. Once the balsamic reduction is prepared, this salad comes together in about 10 minutes, making it an easy side dish for weeknight dinners or entertaining.
Simple ingredients that truly shine. With only a handful of fresh ingredients, quality makes all the difference. Sweet tomatoes, creamy mozzarella, fragrant basil, excellent olive oil, and flaky sea salt create incredible flavor without much effort.
Perfect for summer entertaining. This salad looks elegant enough for holidays and dinner parties while still feeling casual enough as a summer side dish for backyard cookouts, picnics, and family dinners.
Easy to customize. This classic recipe serves as the perfect foundation for countless seasonal variations and mix-ins, from watermelon and strawberries to grilled vegetables and pasta. It can make a light lunch on its own (which is how I’ve enjoyed it countless times). And it also pairs well with everything from steak and pork to shrimp and grilled chicken.
Main Ingredient Notes And Substitutions
This recipe doesn’t require much, but I never skip on quality. I seek out the best tomatoes I can find and really good quality balsamic vinegar and olive oil in order to make every bite of this favorite salad something to linger over.
Balsamic vinegar or balsamic glaze: Homemade balsamic glaze has an incredibly rich, sweet-tangy flavor that’s worth taking the extra time to make at home. But a good-quality store-bought balsamic glaze also works well and saves time. Either way, save the drizzle until serving time.
Cherry tomatoes: During summer, garden-fresh tomatoes make this salad unforgettable. But for delicious tomatoes year-round, I buy cherry tomatoes that are still attached to the vine, since they tend to have better flavor and sweetness.
Mozzarella pearls: These little bite-sized mozzarella balls eliminate the need to slice a big ball of mozzarella. And I think they make every forkful perfectly balanced. Fresh mozzarella pearls have a mild, creamy flavor and bright white color that perfectly contrasts the ripe tomatoes. If mozzarella isn’t a favorite, try diced white cheddar or even crumbled feta or goat cheese.
Fresh basil: Loose-packed fresh basil has the brightest flavor and aroma. I roughly chop most of the leaves while saving a few small leaves for garnish.
Extra-virgin olive oil: Since this recipe contains so few ingredients, every one of them counts. I’ve fallen in love with Heraclea Early Harvest and Laconiko Ultra Premium EVOO for their vibrant, peppery flavor. Use any favorite high quality extra-virgin olive oil.
Flaked sea salt: Don’t skip this finishing touch. Flaky sea salt enhances the sweetness of the tomatoes and makes every ingredient taste a little brighter.
Find the ingredient list with exact measurements in the recipe card below.
How To Make Caprese Salad
This recipe is incredibly simple, but a few small details make a big difference.
- If making homemade balsamic glaze, prepare it ahead of time so it has plenty of time to cool and thicken before serving. Once that’s ready, the salad itself comes together in just minutes.
- Prep the ingredients: While the glaze is cooling, I halve the cherry tomatoes, lightly drain and rinse the mozzarella pearls, and loosely chop the fresh basil leaves.
- Toss it together: Rather than layering slices of tomato and fresh mozzarella cheese like in a traditional caprese salad, I gently toss everything together. This makes serving much easier while ensuring every bite includes juicy tomatoes, creamy mozzarella, and fragrant basil.
- Add the finishing touches: I wait until the very end to add the olive oil, flaky kosher salt, and balsamic glaze so everything stays fresh and vibrant. If desired, add a few turns of freshly cracked black pepper, too.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Add The Glaze Just Before Serving
One step that I’ve learned over time is that it’s best to wait to add the balsamic glaze until just before serving. As delicious as it is, balsamic glaze can quickly “muddy” the bright reds, whites, and greens of this iconic summer salad if it sits too long.
Instead, I drizzle the olive oil and sprinkle on the flaky sea salt just before serving, then either drizzle a little balsamic glaze over each serving or place it on the table so everyone can add their own. The salad stays bright and colorful, and the fresh ingredients remain the stars.
Get Creative With Caprese Salad Variations
Use this basic caprese salad recipe as the base, then make fun variations from there with these easy additions:
- Use multicolored cherry tomatoes or cherry heirloom tomatoes for color interest
- Stir in 2 tablespoons of prepared basil pesto
- Mix in 1 to 2 cups cubed or balled watermelon, cantaloupe, or honeydew melon
- Add 1 to 2 cups sliced and quartered cucumber or spiralized zucchini for a cucumber tomato salad
- Add 1 to 2 cups cooked cubed steak, chicken, shrimp, or sliced prosciutto
- Toss with 2 cups cooked pasta to make a caprese pasta salad
- Toss with 2 cups grilled vegetables, such as grilled zucchini, bell peppers, and red onion
- Use strawberries in place of (or in addition to) the tomatoes
- Add ¼ cup toasted almonds, pine nuts, or walnuts just before serving
- Toss with a batch of toasted soft croutons to make a quick panzanella salad
- Serve over a bed of fresh arugula or spinach to make a green salad
- Instead of using fresh mozzarella balls, serve the tomatoes, basil, and balsamic vinegar over a ball of burrata or buffalo mozzarella and cut it at the table
- Thread a whole cherry tomato, mozzarella ball, and folded fresh basil leaf onto toothpicks to make insalata caprese skewers for a party appetizer
What To Pair With This Classic Side
This famous Italian salad pairs well with almost any summer meal. I like to serve it as a low-carb pairing for grilled chicken, grilled steak, salmon, shrimp, or Italian-style roasted chicken. It also makes a wonderful addition to pizza night or as a side for hearty sandwiches.
If I’m serving it as part of a larger gathering, I might round out the meal with grilled vegetables, roasted potatoes, fresh fruit, pasta salad, crusty sourdough bread, or a simple antipasto platter. Since this salad is so light and fresh and slightly acidic, it balances richer main dishes especially well.
Store Homemade Balsamic And Salad Separately
If making homemade balsamic glaze ahead of time (which I recommend), transfer it to a small airtight glass container or jar and refrigerate it for up to one week. The flavor continues to develop, making it perfect for preparing in advance.
The caprese salad itself is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. I recommend storing the salad separately from the balsamic glaze so the tomatoes and mozzarella stay fresh-looking and the colors remain bright until serving. It may be necessary to add more fresh basil, if the stored basil darkens over time.
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Caprese Salad Recipe
This classic caprese salad recipe is tossed together (rather than layered) for ease of preparation, ease of eating, and the best way to get the perfect combination of flavors in every bite. Make a quick and delicious balsamic glaze or use store-bought glaze to make it even faster.
Ingredients
- ½ cup balsamic vinegar
- 12 oz cherry tomatoes, halved (~ 2 ½ cups)
- 8 oz mozzarella pearls (1 cup)
- ½ cup loose-packed fresh basil, chopped (plus small leaves for garnish)
- 2 tablespoons high-quality extra-virgin olive oil
- ½ to 1 teaspoon flaked salt
Instructions
- If using store-bought glaze, skip to step 4. To make homemade balsamic glaze: Add the balsamic vinegar to a small saucepan over medium-high heat.
- Bring the balsamic vinegar to a boil, then reduce the heat to medium-low and simmer until reduced to desired thickness. After about 20 minutes, the vinegar will have reduced by one-third to make a balsamic reduction. At about 30 minutes, the vinegar will have reduced by half to make a thicker balsamic glaze.
- Remove the pan from the heat and allow the glaze to cool. The glaze will continue to thicken a bit more as it cools. For faster cooling, transfer it to a small glass measuring cup and refrigerate it for at least 15 minutes. Glaze may be made up to 1 week ahead.
- To make the caprese salad: In a medium bowl, combine the halved tomatoes, mozzarella pearls, and the chopped basil; toss gently to combine. Garnish with small basil leaves.
- Just before serving, drizzle the olive oil over top and sprinkle with the flaked salt.
- While serving, drizzle 1 to 2 teaspoons balsamic glaze over individual servings or serve on the side so people can add their own. (NOTE: The balsamic glaze can easily “muddy” up the bright caprese salad, so it’s best to drizzle it over servings just before eating.)
- Store leftover balsamic glaze in an airtight container in the fridge for up to 1 week. Store leftover caprese salad in an airtight container in the fridge for up to 2 days.
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Notes
* May use 2-3 tablespoons of store-bought balsamic glaze (I like this one) in place of making homemade balsamic glaze. If doing so, start the recipe at Step 4.
Variations on caprese salad to try:
– Use multi-colored cherry tomatoes or heirloom cherry tomatoes for color interest
– Stir in 2-3 tablespoons prepared pesto
– Add 1-2 cups cubed or balled watermelon, cantaloupe, or honeydew melon
– Add 1-2 cups sliced and quartered cucumber or spiralized zucchini
– Add 1-2 cups cooked cubed steak, chicken, shrimp, or sliced prosciutto
– Toss with 2 cups cooked pasta to make a pasta salad
– Toss with 2 cups grilled vegetables, such as grilled zucchini, bell peppers, and red onion
– Use strawberries in place of (or in addition to) the tomatoes
– Add ¼ cup toasted almonds, pine nuts, or walnuts
– Toss with a batch of toasted soft croutons to make a quick panzanella salad
– Serve over top of a bed of fresh arugula or spinach to make a green salad
Nutrition Information
- Serving Size: ½ cup caprese salad with 1 teaspoon glaze
- Calories: 139
- Fat: 9 g
- (Sat Fat: 4 g)
- Sodium: 287 mg
- Carbohydrate: 6 g
- (Fiber: 1 g
- Sugar: 5 g)
- Protein: 8 g
- Cholesterol: 21 mg
Dietary
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Recipe Changelog
- July 2026: We previously published a version of caprese salad. It contained spiralized zucchini, red onion, Dijon, Italian seasoning, and black pepper, as well as a balsamic vinaigrette. Download the previous version here.
The photos in this post were taken by Kaitlin of Creating Kaitlin.
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Woooow!!! This is really amazing. I always love real food recipes such as this guilt free salad. I have always been a lover of salads as introduced to me by my mother when I was young. She told me to keep out from non healthy food agents. Thanks for this recipe. I would like to share too this healthy tip to keep your cholesterol level low. http://bit.ly/2EVondl ENJOY being Healthy!!!
Looks delicious! I’m a big fan of Tessemae’s dressings, too.
I cannot take Balsamic Vinegar so I squeezed a very small amount of lemon to add a bite to it. I don’t have the exact cheese so I used cream cheese but it worked! When I don’t have cherry tomatoes,I just use normal tomatoes since cream cheese and tomatoes make magic happen! Thank you for this recipe!
You are welcome, Esther!