There are recipes you cook when you’re hungry, and recipes you make because the moment feels right. Caprese salad is firmly in the second camp for me. It shows up when tomatoes are at their absolute best and dinner doesn’t need much convincing.

I’ve made this salad more times than I can count, usually without measuring, usually while sneaking tomato slices straight off the cutting board. It’s simple, but not careless. Every ingredient pulls its weight.

When I serve caprese, I’m not trying to impress anyone with technique. I’m trying to get out of the way and let great ingredients speak. That’s the whole point, and honestly, it never gets old.

This version sticks close to the classic but leaves room for personal judgment. A heavier drizzle here, a bigger basil leaf there. Caprese rewards that kind of relaxed confidence.

Ingredients Needed for the Recipe

• Ripe tomatoes – These are the backbone of the salad, bringing sweetness, acidity, and juiciness.
• Fresh mozzarella – Soft and milky, it balances the tomatoes and adds richness.
• Fresh basil leaves – They give the salad its unmistakable aroma and a gentle peppery bite.
• Extra-virgin olive oil – Used to tie everything together and add depth.
• Balsamic glaze – Adds a sweet-tangy contrast that lifts every bite.
• Flaky sea salt – Draws out the tomato juices and sharpens the flavors.
• Freshly ground black pepper – Adds warmth and just a little edge.

I always say this quietly, but ingredient quality matters more here than almost anywhere else. If one thing is lacking, you’ll notice immediately. The upside is that when everything is good, the salad feels effortless.

How to make Caprese Salad?

Step 1 – Slice the tomatoes and mozzarella

Start by slicing the tomatoes into even rounds, not too thin and not overly thick. You want them sturdy enough to hold their shape but still juicy when bitten.

Slice the mozzarella to roughly the same thickness as the tomatoes. Keeping them similar in size makes the salad feel balanced and intentional, even when assembled casually.

Step 2 – Arrange on a platter

Lay the tomato and mozzarella slices on a wide platter, alternating as you go. I like a loose pattern rather than perfect symmetry. It feels more inviting that way.

Let some slices overlap slightly. Those little overlaps are where olive oil and tomato juices mingle, and that’s where the magic tends to happen.

Step 3 – Add the basil

Tuck whole basil leaves between the slices or scatter them across the top. I usually leave the leaves whole unless they’re very large.

Whole leaves keep their fragrance longer and look beautiful on the platter. Torn basil works too, but I save that for pasta.

Step 4 – Season thoughtfully

Sprinkle flaky sea salt evenly over the salad, making sure it hits the tomatoes directly. This helps release their juices and deepens the flavor.

Add a few grinds of black pepper, keeping it light. You want warmth, not heat.

Step 5 – Finish with oil and glaze

Drizzle the olive oil slowly, moving your hand back and forth to coat everything without drowning it. This isn’t a salad that wants to swim.

Finish with a spoonful of balsamic glaze, drizzled with intention. Serve immediately while everything still feels fresh and alive.

Serving Ideas

Caprese salad is happiest when served right away, but where it fits in a meal is wonderfully flexible. I’ve served it as a starter, a side, and even a light main with bread.

For a casual dinner, I put the platter in the center of the table and let people help themselves. It disappears faster that way, usually before I’ve even sat down.

It also works beautifully alongside grilled chicken or fish. The cool, fresh flavors cut through anything smoky or rich without competing for attention.

If I’m leaning into a slower evening, I serve caprese with warm crusty bread. The bread catches the olive oil and tomato juices, and nothing goes to waste.

Tips

• Use tomatoes that smell fragrant at the stem for the best flavor.
• Bring mozzarella to room temperature before slicing for better texture.
• Season just before serving to keep the tomatoes from getting watery.
• Drizzle, don’t pour, the olive oil to avoid overpowering the salad.
• Keep the balsamic glaze light so it complements rather than dominates.

Variations Worth Trying

While I love the classic version, caprese is surprisingly adaptable. Small tweaks can make it feel new without losing its soul.

Using cherry or grape tomatoes creates a more casual, scoopable salad. When I go this route, I tear the mozzarella into bite-sized pieces so everything matches.

Heirloom tomatoes bring color and personality to the platter. Each slice tastes a little different, which keeps every bite interesting.

Sometimes I add a few slices of ripe peach or strawberry when they’re in season. It’s not traditional, but it’s joyful and works beautifully with basil.

If balsamic glaze isn’t your thing, leave it out entirely and lean harder on great olive oil and salt. The salad can stand on its own.

For a heartier feel, I’ve served caprese over warm grilled bread. The mozzarella softens just enough, and it feels like summer comfort food.

These variations aren’t about fixing anything. They’re about following what’s good right now and letting the salad evolve with the season.

Caprese salad doesn’t ask much of you, but it gives a lot back. When the ingredients are right and you don’t overthink it, it becomes more than a recipe. It becomes a small moment worth slowing down for.

That’s why I keep coming back to it, year after year, tomato season after tomato season. Simple, honest food like this has a way of staying with you.