Traditional Caprese Salad (Insalata Caprese)
This recipe for Caprese salad walks you through how to make it the traditional way (which is the right way). With simple ingredients like tomatoes, mozzarella and basil, both quality and technique matter. I'll teach you all the do's and don't's for how to make the best insalata Caprese you'll ever have, right in your own kitchen!
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Classic Tomato and Mozzarella Salad
Traditional Caprese salad is a classic Italian dish made with juicy tomatoes, creamy mozzarella, fragrant basil and a generous drizzle of olive oil, all arranged to show the colors of the Italian flag. It originated on the island of Capri, and it's become one of the most widely known Italian dishes out there.
Personally, I think Caprese salad is overhyped. Yes, it is delicious, but it's also on every Italian restaurant menu, whether tomatoes are in season or not, and it's rarely ever good.
The only time I've had a truly great Caprese salad was in Italy, and even there I've had plenty of mid versions. More often than not, when I order insalata Caprese at a restaurant, it's a disappointment to say the least.
So what goes wrong?
For starters, the balsamic reduction or balsamic glaze needs to go. To me, it's the easiest way to ruin a perfectly good tomato salad.
If you're using high quality tomatoes and you season them really well with flaky sea salt and black pepper, you don't need balsamic vinegar, and especially not vinegar syrup.
That said, a classic Caprese salad recipe can be a little boring, so if I want to jazz it up I'll add a handful of capers or olives, a sprinkle of Sicilian oregano from the herb garden, or even a drizzle of homemade basil oil.
If you insist on adding vinegar, use a high-quality aged balsamic vinegar from Modena, that's a bit thicker. But even still, it will ruin that beautiful color!
What Makes the Best Caprese Salad?
The key to the best "salad of Capri" is all in the details. With such simple ingredients, quality matters most.
Tomatoes are the star, so choose the best you can find at the farmers market or grocery store. Summer is the best time to make this salad, when tomatoes are at their peak.
I like thick slices of colorful heirlooms for flavor, texture and beauty on the plate, but plum or cherry tomatoes work too as long as they're ripe and in season.
Next comes the mozzarella. Use buffalo mozzarella, fior di latte mozzarella balls, or the best quality cow's milk fresh mozzarella cheese you can get your hands on.
Burrata works too! But definitely avoid low moisture mozzarella if you want the best results.
Since these cheeses are so soft, I prefer tearing them instead of slicing, and I love the rustic texture it adds. The craggy edges hold on to olive oil way better than mozzarella slices.
The oil should be extra-virgin olive oil of the highest quality you can find, and drizzled generously. This is where you pull out the best bottle in your pantry. It makes all the difference!
Details Matter
Another few key things are temperature and seasoning. Please, I beg of you, do not serve this cold!
Both the tomatoes and mozzarella must be room temperature. Cold tomatoes are mealy and flavorless, and cold mozzarella turns rubbery.
The tomatoes must be seasoned really well, too! I like to sprinkle salt and pepper on each one, individually, to make sure not a single bite is without seasoning.
It also helps to use a good coarse sea salt to add a bit of complexity and freshly cracked black pepper, not pre ground from a jar.
Finally, don't forget the fresh basil leaves. The more, the better!
All of these little details add up to make a huge difference in the final dish.
Follow these steps and you'll have the best Caprese salad of your life!
Want more classic Italian salad recipes? Try this vibrant Italian potato and green bean salad, this peppery arugula salad with parmigiano and pine nuts, or this rustic grilled vegetable panzanella.
Why This Recipe Works
- Class for high quality ingredients, like colorful heirloom tomatoes, buffalo mozzarella and extra virgin olive oil.
- Uses room temperature ingredients for peak flavor and texture.
- Seasons generously with flaky sea salt and black pepper.
- Allows smart add-ons like capers, oregano or basil oil that actually improve the salad.
Caprese Salad Ingredients
Mozzarella - Use the best quality fresh mozzarella cheese you can find. Buffalo mozzarella or creamy burrata are excellent choices, cow's milk mozzarella balls or fiore di latte are also delicious. Avoid low moisture mozzarella for this salad. Learn more about Italian cheeses in my guide.
Olive Oil - A high-quality extra virgin olive oil makes all the difference. Use the best olive oil you have in your kitchen and drizzle generously.
Basil - Fresh basil leaves should be used in abundance. If you don't have access to a garden, supermarket herb pots are a good option.
Salt - Use coarse or flaky sea salt, like Maldon, to enhance the flavor of the fresh ingredients.
Tomatoes - Choose medium to large tomatoes that are in season and high quality. Always let fresh tomatoes ripen fully before slicing. Avoid using tomatoes that have been refrigerated if possible, but if you do, make sure they come to room temperature first.
Best tomatoes for Traditional Caprese Salad
Cuore di bue (oxheart) tomatoes are classic in Capri, but all ripe, juicy and peak-season tomatoes work. Heirloom varieties add beautiful colors and layers of flavor, as each variety tastes just a little bit different.
I used a combination of oxheart tomatoes, Green Zebra's, Mr. Stripey and Cherokee Purple varieties for a rainbow appearance!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Sharp knife
- Cutting board
- Serving platter
- Paper towels
How to Make Caprese Salad
- Slice the tomatoes into thick rounds and arrange them on a serving platter.
- Season each slice of tomato generously with sea salt and a few cracks of black pepper.
Pro Tip: If your tomatoes are extra juicy, lay the slices of tomatoes on paper towels for a few minutes to absorb excess moisture before plating. This prevents watery tomato salads and helps the best flavor shine through.
- Tear the mozzarella into rustic pieces and arrange them evenly over the tomato slices.
- Drizzle generously with extra virgin olive oil. Scatter fresh basil leaves over the top.
- Add an extra sprinkle of salt and black pepper, if desired. Serve right away at room temperature.
Tomato Mozzarella Salad Tips
- Always use ripe tomatoes in season, never refrigerated ones.
- Use buffalo mozzarella, burrata, or the best fresh mozzarella you can find.
- Make sure all key ingredients are at room temperature before assembling.
- Season every slice of tomato individually with salt and pepper.
- Don't skimp on fragrant basil or extra virgin olive oil.
- Always serve with bread to soak up the juices and oil.
Variations
- Add capers or briny olives for extra flavor.
- Sprinkle with oregano to add more Sicilian classic flavors.
- Swap in burrata for an indulgent creamy mozzarella twist.
- Use cherry tomatoes, or cherry tomato confit, for a deeper flavor.
- Drizzle basil oil or other infused oils for a unique finish.
How to Serve Traditional Caprese Salad
This easy caprese salad is incredibly versatile and can be served as a starter, side or even a light main dish during the summer months. It pairs beautifully with proteins like a pan seared tuna steak or a classic pan seared filet mignon.
For a traditional Italian spread, serve with a classic pasta dish, like this creamy pasta al limone, authentic spaghetti Nerano (zucchini pasta), both also from the Amalfi region. Or go Sicilian style and serve with traditional pasta alla Norma.
Always serve it alongside fluffy focaccia to soak up all the tomato juices.
Storage tips
This salad is best eaten fresh. If you must store leftovers, cover tightly with plastic wrap or in an airtight container and refrigerate for up to 1 day.
Tomatoes lose their juicy texture and sweet flavor when refrigerated, so don't expect the best results.
FAQs
No, low moisture mozzarella doesn't have the creamy texture needed for this simple salad. Stick with fresh mozzarella, buffalo mozzarella, fior di latte or burrata.
Always season each slice of tomato with kosher salt or flaky sea salt and freshly cracked black pepper. This ensures every bite has the best flavor.
Not at all. Traditional Caprese salad does not use balsamic vinegar. If you insist, use only a small drizzle of high-quality aged balsamic.
It's best made just before serving, but you can slice the tomatoes and drain them on paper towels up to an hour in advance. Keep the mozzarella and basil ready, then assemble just before serving.
The best ingredients for a Caprese always start with summer tomatoes. Using peak-season tomatoes from a farmers market is one of my favorite ways to guarante ae rich flavor and juicy texture. Heirloom varieties, plum tomatoes, or even ripe cherry tomatoes all work beautifully, and mixing different types creates some of the most delightful salads. Whatever you choose, the best Caprese salad depends on using only the freshest, ripest tomatoes.
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Best Caprese Salad Recipe
Ingredients
- 4 medium ripe in-season tomatoes a variety of heirlooms or oxheart if possible, room temperature
- 8 ounces fresh mozzarella di bufala or fior di latte drained, room temperature
- flaky sea salt
- freshly ground black pepper
- ¼ cup extra virgin olive oil more or less to taste
- ¼ cup fresh basil leaves torn
Instructions
- Slice the tomatoes into thick rounds and arrange them on a platter. Season each one generously with sea salt and a few cracks of pepper.
- Tear the mozzarella into pieces and arrange them on top of the tomatoes.
- Drizzle generously with olive oil, then scatter the basil leaves over the top.
- Sprinkle with a little bit more salt and pepper if desired, then serve immediately.
- Serve right away, at room temperature, so the flavors are at their peak.
Notes
- Always use ripe tomatoes in season, never refrigerated ones.
- Use buffalo mozzarella, burrata, or the best fresh mozzarella you can find.
- Make sure all key ingredients are at room temperature before assembling.
- Season every slice of tomato individually with salt and pepper.
- Don't skimp on fragrant basil or extra virgin olive oil.
- Always serve with bread to soak up the juices and oil.
