Caprese Salad: the authentic recipe

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A Caprese salad, with fresh mozzarella and tomatoes, is one of the most delicious and easiest Italian recipes. This dish always turns out right, everyone enjoys it, and most of all, it makes a fast lunch or dinner with only a few ingredients.

This authentic Caprese salad brings together the perfect balance of fresh mozzarella and ripe tomatoes, and it’s impossible to go wrong with this crowd-pleaser. Whether you’re having it as a light lunch or a quick dinner, the fresh Caprese salad requires just a handful of ingredients, yet always delivers incredible flavor.

While it’s often associated with summer, you don’t have to wait for the warm months to enjoy it. With a couple of juicy, ripe tomatoes, buffalo milk mozzarella, and some basic seasonings, this dish can be enjoyed year-round and will make your guests smile!

The history and origins of Caprese salad

Here, I am not only going to write about a recipe, but I am also going to write about a Neapolitan culinary tradition. In Campania, mozzarella is as precious as gold—white gold. Its taste and its texture make this dish famous all around the world.

The origins of Caprese salad trace back to the island of Capri in southern Italy, where it is said to have been created in the early 20th century.

The dish seems to be inspired by the colors of the Italian flag, with the red of tomatoes, the white of mozzarella, and the green of basil. It’s believed that the salad was first popularized as a simple, refreshing dish that celebrated the natural flavors of local ingredients, especially mozzarella di bufala (buffalo mozzarella), which is produced in the Campania region.

How to make Caprese salad from scratch: the right ingredients

Mozzarella: Only prepare this with fresh mozzarella if you can. The original recipe calls for fresh, but the tastier buffalo milk mozzarella fits well too.
Tomatoes: Choose them carefully as they are very important and are not all the same. Look for ripe fleshy ones or a mix of tomatoes along with cherry tomatoes. Slice the tomatoes and allow them to sit for a few minutes to drain off the juice. In the US, heirloom tomatoes make a great caprese salad.
Basil: It is not only ornamental, but it is also essential. Tear up a decent handful of big fresh basil leaves; add them onto the salad just before serving because they tend to wither and turn black easily.
Salt: Sprinkle it only on tomatoes, never on the mozzarella.
Extra Virgin Olive Oil: Use a high-quality one with a low acidity level.
Extras: Oregano may replace the basil. Choose a fresh or good-quality dried one. You can also add some Pepper.

Caprese salad with avocado

Do you like avocado? Add it to the traditional Caprese salad recipe!

To make this fresh and creamy salad, slice 1 lb of mozzarella, 4 ripe tomatoes, and 1 avocado. Arrange the slices alternately on a platter, adding fresh basil leaves. Season with sea salt, dry oregano, and drizzle with 2 tbsp of olive oil. Let the mozzarella sit at room temperature beforehand, and serve with toasted bread for an extra touch.

This variation of the classic Caprese adds creamy avocado for added richness.

ADD SOME SPECIAL ingredients

Caprese salad with balsamic glaze: Drizzle the olive oil and balsamic vinegar evenly over the tomatoes and mozzarella. Sprinkle a pinch of sea salt and freshly ground black pepper to taste.
Caprese salad with pesto: Add basilic pesto to your taste and serve with toasted bread
Caprese salad with olives: Add some olives and oregano to taste, and to make it super tasteful.

A VEGAN VERSION OF CAPRESE SALAD

Try to use 1 lb vegan mozzarella (store-bought or homemade cashew-based, or vegan mozzarella alternatives made from coconut milk or almond milk) instead of buffalo milk mozzarella. Et voilà! This vegan version keeps the fresh flavors intact.

You can also try some firm tofu that can be sliced and marinated to create a mozzarella-like texture. To achieve a more mozzarella-like consistency, press the tofu to remove excess moisture and then slice it thinly. Marinate the tofu in olive oil, lemon juice, and herbs for added flavor.

5 from 1 vote

caprese salad

A Caprese salad, with fresh mozzarella and tomatoes, is one of the most delicious and easiest Italian recipes.

Prep Time15

Total Time15

Course: Salad

Servings: servings

Ingredients

1 lb extra fresh or buffalo-milk mozzarella
4 Fleshly ripe tomatoes
fresh basil
sea salt
2 tbsp olive oil
dry oregano to taste

US Customary – Metric

Instructions

Let the mozzarella stand at room temperature for about 30 minutes.
Wash the tomatoes and cut away the core.
Pat the tomatoes dry with a paper towel; if they are perfectly ripe they won’t release any juices.
Cut them lengthwise into 1cm thick slices.
Cut mozzarella into ½ inch (1cm) thick slices and drain them.
Rinse the basil.
Arrange the mozzarella and tomato slices alternating and overlapping them on a large platter. Put some salt only on the tomato slices.
Tear the basil leaves with your hands and place them onto every mozzarella slice.
Sprinkle with oregano to taste.
Drizzle with extra virgin olive oil.
Combine the dish with a few slices of toasted bread and a lightly seasoned crisp salad.

Nutrition

caprese salad, salad recipe, vegetarian

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What is a Keto Caprese salad?

A Keto Caprese salad is a low-carb, high-fat version of the traditional Caprese salad, designed to fit within a ketogenic diet. Instead of using high-carb ingredients like regular bread or croutons, it focuses on fresh mozzarella, tomatoes, and basil, while keeping the dressing simple with olive oil, sea salt, and sometimes a splash of balsamic vinegar. The key is to keep the carbs low while still enjoying the delicious flavors of this classic dish.

How can I make a Dairy-Free Caprese salad?

To make a Dairy-Free Caprese salad, simply replace the mozzarella with a plant-based cheese alternative. You can use vegan mozzarella made from nuts like cashews or coconut, or opt for sliced avocado for a creamy, dairy-free option. Combine it with fresh tomatoes, basil, olive oil, and your favorite balsamic vinegar or lemon juice for the perfect dairy-free salad.

Can I make a Paleo Caprese salad?

Yes, a Paleo Caprese salad can be made by sticking to whole, unprocessed ingredients that align with the Paleo diet. For the cheese, substitute traditional mozzarella with a dairy-free option like avocado or a nut-based cheese. Keep the tomatoes, basil, olive oil, and balsamic vinegar, as these are all Paleo-friendly. Just avoid any processed or non-Paleo ingredients like croutons or dairy products. The result is a fresh, vibrant, and wholesome Paleo-friendly version of Caprese salad.

How do you store Caprese salad?

Caprese salad is best enjoyed fresh, but if you need to store leftovers, keep the components separate. Store the mozzarella and tomatoes in an airtight container in the refrigerator for up to 1 day. If possible, keep the basil and olive oil separate as well. Avoid storing the salad already dressed, as the oil can make the tomatoes soggy. When ready to serve, assemble the salad and drizzle with olive oil and seasonings.

How to make Caprese salad ahead of time?

To make a Caprese salad ahead of time, prepare the ingredients—slice the mozzarella, tomatoes, and basil—separately. You can store the mozzarella and tomatoes in the refrigerator for up to a few hours before serving. To keep the basil fresh, wait to add it until just before serving. Drizzle the olive oil and sprinkle the oregano right before serving for the best texture and flavor.

What type of tomatoes are best for Caprese salad?

The best tomatoes for Caprese salad are those that are ripe, juicy, and flavorful. Heirloom tomatoes or vine-ripened tomatoes are great choices as they are sweet and have a rich, complex flavor. Roma or plum tomatoes are another good option, but they tend to be a bit firmer. The key is to choose tomatoes that are in season and have a good balance of sweetness and acidity.

Caprese salad IS GOOD for picnics?

For an easy Caprese salad perfect for picnics, slice ripe tomatoes and fresh mozzarella, alternating them with fresh basil leaves. Drizzle with olive oil, and sprinkle with sea salt, pepper, and oregano. To avoid sogginess, pack the ingredients separately and assemble just before serving. Optionally, add balsamic vinegar for extra flavor. This simple, fresh dish is picnic-ready and sure to impress!