Caprese Salad with Mozzarella

There's a particular afternoon that stays with me—standing at the farmers market on a sweltering July day, holding a tomato so warm from the sun it felt almost alive in my palm. The vendor kept insisting these were the ones, the ones that would sing on a plate. I was skeptical about a salad with just four ingredients, but something about her certainty made me trust it. That's when I understood: Caprese isn't about doing more, it's about choosing better.

I made this for my neighbor after she brought over fresh mozzarella from her cousin's dairy upstate. We stood in my kitchen with the door wide open, and she showed me how to slice the cheese just thick enough so it didn't crumble—that gentle pressure with the knife, letting the blade do the work. We ate it straight from the platter, standing by the window, barely saying anything because there wasn't much to say.

Ingredients

• 3 large ripe tomatoes, sliced: This is where everything lives or dies—seek out tomatoes that smell like tomato, ones that give slightly when you press them. Your nose knows when they're ready.
• 8 oz fresh mozzarella cheese, sliced: Buy it the day you plan to use it, and let it come to room temperature before assembling so the flavors bloom.
• 1/4 cup fresh basil leaves: Tear them gently with your hands rather than cutting; your knife will bruise them and darken their edges.
• 2 tbsp extra-virgin olive oil: This isn't the place to economize—use an oil you'd be happy to drink, one with a peppery finish or grassy warmth.
• 1-2 tbsp balsamic glaze: The glaze, not the vinegar, gives you those glossy ribbons that catch the light and add sweetness without overwhelming.
• Sea salt and freshly ground black pepper: Finish generously; underseasoning is the most common mistake, and it turns deliciousness into blandness.

Instructions

Slice and ready:

Cut your tomatoes into slices about a quarter-inch thick—thick enough to hold their shape, thin enough to let the juice pool slightly on the platter. Pat them gently with a paper towel if they're weeping too much.

Layer with intention:

Arrange the tomato and mozzarella slices on your platter in that alternating pattern, each piece overlapping the last like you're building something intentional. Leave small gaps where the basil can nestle between them.

Tuck the basil:

Slide whole basil leaves into the spaces between the cheese and tomato—they'll be warmed by the room temperature cheese and become aromatic.

Dress gently:

Drizzle the olive oil first in a thin stream, then the balsamic glaze in a slightly heavier pattern so it pools and glistens. Don't rush this part; it's the final grace note.

Season with generosity:

Sprinkle sea salt and cracked pepper across everything, then taste a corner before serving to make sure the salt has awakened the flavors.

Pinterest

My son came home from school one day and saw this on the counter. He's five and generally suspicious of vegetables, but he reached straight for a piece of basil, then a corner of mozzarella, then asked for the tomato. He didn't say anything critical; he just kept eating. That quiet certainty—that's when you know you've made something right.

Choosing Your Tomatoes

Summer tomatoes and winter tomatoes are different animals entirely. In season, they're sweet and full, nearly bursting with juice. Off-season, they're pale and mealy, and no amount of salt can rescue them. This is one of those dishes where you either wait for summer or you make something else—there's no middle ground, and pretending otherwise only wastes good cheese. If you do have access to heirloom varieties, grab them; the colors alone make the platter more alive.

The Mozzarella Question

Fresh mozzarella and aged mozzarella are entirely different things, and this dish only works with fresh—the kind that comes in water, that squeaks gently between your teeth, that hasn't been sitting in a vacuum seal for weeks. Some people use burrata for extra richness, and if that calls to you, go ahead; just know you're changing the conversation. There's also the question of buffalo mozzarella versus cow's milk, and while buffalo is more delicate and subtle, cow's milk mozzarella is reliable and satisfying.

Small Moves That Matter

The real texture in this dish comes from respecting each ingredient's state. Arugula added to the mix brings a peppery sharpness that some people love; others find it distracting. A pinch of red pepper flakes wakes everything up if you're serving it on a warm evening. Some kitchens finish with a whisper of balsamic vinegar instead of glaze for more brightness.

• If your tomatoes are particularly watery, salt them lightly and let them sit for five minutes, then pat them dry.
• Bring the mozzarella out of the refrigerator 10 minutes before you plate; it tastes differently when it's cool versus when it's had a moment to warm.
• Serve this on a chilled platter if you can manage it, so everything stays at its best longer.

Pinterest

This salad taught me that simplicity isn't laziness—it's honesty. You make it once with real tomatoes and real mozzarella, and you'll never wonder why it's become a summer standard.

Recipe FAQs

→ What type of tomatoes work best?

Choose ripe, in-season tomatoes for the best flavor and juiciness. Heirloom varieties add color and unique taste.

→ Can I prepare this salad ahead of time?

It’s best served fresh to keep the mozzarella firm and the basil leaves vibrant. Preparing right before serving is recommended.

→ What are good alternatives to balsamic glaze?

You can use a reduction of balsamic vinegar or a thin drizzle of aged vinegar to retain the sweet and tangy contrast.

→ How should I slice the mozzarella and tomatoes?

Slice both into even, moderate-thickness rounds to layer easily and ensure balanced bites.

→ Are there any suggested accompaniments?

Pair with crusty bread or a crisp white wine such as Pinot Grigio for a complete light meal or appetizer.