Fresh Caprese Salad
A quick and easy fresh Caprese salad featuring ripe tomatoes, creamy mozzarella, and fragrant basil, drizzled with olive oil and optionally balsamic glaze. Perfect for summer gatherings and a crowd-pleasing side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 3 large ripe tomatoes (Roma or heirloom)
- 8 oz (225g) fresh mozzarella balls or sliced fresh mozzarella (buffalo mozzarella recommended)
- A handful of fresh basil leaves, washed and patted dry
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze (optional)
- Flaky sea salt to taste
- Freshly ground black pepper to taste
- Optional: squeeze of fresh lemon juice
- Optional: sprinkle of crushed red pepper
Instructions
- Wash and slice tomatoes into 1/4-inch thick rounds.
- Drain and slice fresh mozzarella into rounds similar in thickness to the tomatoes.
- Gently wash and dry basil leaves; tear larger leaves in half if needed.
- On a serving platter, alternate slices of tomato and mozzarella, overlapping slightly. Tuck basil leaves between layers or scatter on top.
- Drizzle extra virgin olive oil evenly over the salad. Add flaky sea salt and freshly ground black pepper to taste. If using, drizzle balsamic glaze and optionally squeeze lemon juice.
- Let the salad sit at room temperature for 10 minutes before serving to allow flavors to meld.
Notes
Use the freshest, ripest tomatoes and high-quality mozzarella for best flavor. Let the salad rest at room temperature after dressing to enhance flavors. Avoid over-dressing to maintain balance. Best served fresh and not refrigerated for long.
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 220
- Fat: 18
- Carbohydrates: 5
- Fiber: 1.5
- Protein: 12
Keywords: Caprese salad, fresh tomato salad, mozzarella salad, summer salad, easy salad recipe, Italian salad, basil salad