Fresh Caprese Salad

Caprese salad on a white serving dish with a blue rim.

Put your best summer tomatoes to work in this easy, juicy Caprese Salad. It's ready in 5 minutes or less with no cooking required, and it makes a great side dish or light meal option.

Course Appetizer, Salad

Cuisine Italian

Prep Time 5

Total Time 5

Servings servings (8 ounces total of tomato and mozzarella each)

Calories 187kcal

Author Meggan Hill

Ingredients

1 pound tomatoes sliced 1/4-inch thick (about 4 medium)
1 pound fresh mozzarella cheese sliced 1/4-inch thick (see note 1)
1 bunch fresh basil leaves (about 20 to 30 leaves)
olive oil for drizzling
balsamic vinegar for drizzling, optional (see note 3)
Salt and freshly ground black pepper

US Customary - Metric

Instructions

On a large shallow platter, arrange alternating layers of tomato and mozzarella slices, adding a basil leaf to each one.
Drizzle salad with olive oil and balsamic, then season with salt and freshly ground black pepper.

Notes

Mozzarella: Fresh mozzarella has a silky, creamy texture and is sold either in a liquid brine or shrink-wrapped. Some shrink-wrapped versions are available pre-sliced which makes this salad even easier.
Balsamic vinegar: Or substitute balsamic glaze if you have it. The thick, rich texture is perfect for drizzling.
Yield: This Caprese Salad recipe makes about 2 pounds of salad total. It's enough for 4 servings, 8 ounces total of tomatoes and mozzarella per serving.
Storage: Caprese Salads are best served immediately. If you have any leftovers, wrap them in plastic wrap or transfer to an airtight container, then store in refrigerator for 2 to 3 days.

Nutrition