Classic Caprese Salad Insalata Caprese

Quick Hook

Caprese Salad has been my fridge hero lately. Have you ever tasted summer on a plate?
Juicy tomatoes, creamy mozzarella, and basil sing together.

Brief Overview

This Insalata Caprese recipe hails from Capri. It celebrates simple, fresh ingredients and warm evenings.
Difficulty is easy.

No cooking required. Prep Time: 10 15 minutes. Total Time: 10 25 minutes.
Yields four appetizer servings or two light mains.

Serve as a Caprese Side Dish or starter.

Origin and Cultural Significance

It’s classic Italian. Simple and proud.
Locals call it Insalata Caprese. It’s island food.

What You’ll Need

Tomatoes, mozzarella, basil, olive oil. Think of it as a Tomato Mozzarella Basil Platter. I often make a Caprese Stack for parties.
Sometimes I try a Burrata Caprese Variation. It’s decadent.

Main Benefits

This Fresh Mozzarella and Tomato Salad packs protein. One serving gives roughly 10 grams protein.
It’s light and low in carbs too.

Perfect for picnics, quick lunches, or summer dinner parties.
Pair it with crusty bread or prosciutto slices.

Why This Recipe Stands Out

What makes it special is ingredient quality. Ripe tomatoes and good olive oil transform everything.
A Tomato And Fresh Mozzarella Appetizer needs no fuss.

I once scrubbed tomatoes until dawn. Lesson learned: don’t over handle them.
Keep slices even for balanced bites. That matters.

Personal Touch

Honestly, I ruined my first Caprese. Too soggy. Now I blot mozzarella and drain tomatoes. That simple trick keeps a pristine platter.
I love swapping heirloom colors for visual drama.

Quick Transition to Ingredients

If you want an Easy Caprese Salad Recipe, this is it. Next up are the exact ingredients and steps.
Grab a sharp knife and a long platter.

Ingredients & Equipment quick note

I love a simple Caprese Salad. It’s my go-to summer flex. Fresh ingredients make it sing. Think bright tomatoes, soft cheese, and basil.

This works as a Caprese Side Dish , a Caprese Stack , or a classic Tomato Mozzarella Basil Platter .

Main Ingredients

• 3 4 ripe tomatoes (about 1 lb / 450 g total) . Choose vine ripe or Roma. Look for firm flesh and deep color.
• 8 oz fresh mozzarella (225 g, 1 ball) . Buffalo mozzarella or bocconcini is best. Avoid rubbery supermarket stuff.
• 1 small bunch fresh basil (about 20 25 leaves, 10 15 g) . Leaves should be bright green and fragrant.
• 2 tbsp extra virgin olive oil (30 ml) . Use good oil. It really matters.
• 1 2 tbsp aged balsamic or reduction (15 30 ml) — optional.
• Sea salt (start with 1/4 1/2 tsp) and freshly ground black pepper (about 1/4 tsp) .
• Optional: handful arugula (20 30 g) , 1 2 tbsp toasted pine nuts , or a pinch crushed red pepper .

Quality tips: choose tomatoes with a sweet aroma. Pick mozzarella that smells milky. Buy olive oil labeled extra virgin.

Seasoning Notes

Keep it simple. Salt, pepper, and olive oil are essential. Add a drizzle of aged balsamic for sweet tang. Fresh garlic is not traditional.

But a light garlic oil works if you want more punch.

Flavor enhancers: sprinkle flaky sea salt. Add a few drops of basil oil or a spoon of pesto. For heat, use crushed red pepper.

Substitutions: no mozzarella? Use bocconcini or burrata. For vegan, swap in sliced avocado and smoked salt. If you lack balsamic, use a small spoon of lemon juice.

Equipment Needed

• Cutting board and a sharp chef’s knife.
• Long, shallow platter or plate for arranging.
• Small bowl and spoon for oil and balsamic.
• Paper towels to drain very wet mozzarella.
• Mandoline optional for even slices.

Household swaps work. No platter? Use a large dinner plate. No chef’s knife? A serrated knife will cut tomatoes cleanly.

Quick stat: tomatoes are about 95% water , so blot juices to avoid a soggy Tomato And Fresh Mozzarella Appetizer .

Oh my gosh, the first time I made this, I learned to pat the cheese dry. Game changer. Try the Burrata Caprese Variation next time.

You’ll thank me.

Cooking Method

Fun fact: Insalata Caprese takes its name from Capri. I learned that while staring at a mountain of tomatoes. Classic Caprese Salad is simple.

It rewards good ingredients. Use ripe fruit. Use creamy mozzarella. Use fragrant basil.

Prep Steps

Set out everything first. This mise en place saves time. Slice tomatoes, drain mozzarella, pick basil leaves.

Drain mozzarella on paper towels for 5– 10 minutes . Pat tomatoes if watery. That prevents a soggy platter.

Time saving tip: slice tomatoes and mozzarella side-by-side. Keep a small bowl for oil and balsamic. Use a serrated knife for clean tomato rounds.

Safety reminder: use a sharp knife and cut away from fingers . A dull knife slips. Handle hot pans only if grilling tomatoes.

step-by-step Process

1. Choose ripe tomatoes and good mozzarella. Drain very wet cheese.
2. Slice tomatoes to 1/4 1/3 inch. Slice mozzarella equally.
3. Arrange alternating slices on a platter. Tuck basil leaves between.
4. Drizzle 2 tablespoons extra virgin olive oil evenly. Add balsamic sparingly.
5. Season with flaky sea salt and freshly ground pepper. Taste and adjust.
6. Let rest at room temperature (about 65– 72° F / 18– 22° C) for 5– 10 minutes . Serve.

Visual cues: slices match in thickness. No puddles of juice. Basil looks bright green. Olive oil gleams on the platter.

Critical temperature points: mozzarella drains 5 10 minutes . Rest at room temp 5 10 minutes . Cook time 0 minutes .

Prep time 10 15 minutes .

Pro Tips

Use the best olive oil. It lifts the whole dish. For a quick shortcut, buy bocconcini. They make a neat Caprese Stack or Tomato Mozzarella Basil Platter .

Common mistakes: over saucing with balsamic. Cutting unevenly. Serving cold straight from the fridge. Let flavors open up.

make-ahead option: slice and arrange up to 15 minutes before serving. Keep covered and cool. Finish with oil and salt just before guests arrive.

Honestly, I once learned this the hard way. I served a puddly salad. Never again. Try the Burrata Caprese Variation next time. It feels fancy and costs little effort.

Fun stat: tomatoes are about 95% water. That’s why a great tomato matters. The Classic Caprese Salad shines for that reason.

It needs little fuss. Just ripe tomatoes, mozzarella, basil, oil, and a kiss of balsamic.

Serving Suggestions

Think simple and pretty. Layer slices on a long platter for a Tomato Mozzarella Basil Platter vibe. Or stack them into a tall Caprese Stack for drama.

I once served a Caprese Side Dish with prosciutto. Guests fought over the last bite.

For a Tomato And Fresh Mozzarella Appetizer, use small rounds. Skewer bocconcini and cherry tomatoes for party trays. Want a richer take? Try the Burrata Caprese Variation .

Break the burrata at the table. Oh my gosh, it’s decadent.

Pairings matter. Crusty ciabatta soaks up juices. A crisp Sauvignon Blanc or dry Prosecco lifts the herbs. For a casual night, chilled rosé is perfect.

This is an Easy Caprese Salad Recipe, honestly.

Storage Tips

Store leftovers properly. Refrigerate within 2 hours of serving. Keep dressing separate. Place tomatoes and mozzarella in an airtight container. They’re best same day and up to 24 hours.

Do not freeze fresh mozzarella. Freezing ruins texture. If you must, freeze only cooked elements. Reheating isn’t needed. Serve cold or room temperature. If warm bread is involved, heat that separately.

Variations

Vegan swap: use firm avocado slices or a plant based mozzarella. Add smoked salt for depth. Seasonal swap: replace some tomatoes with ripe peaches. Peach Caprese is a summer obsession.

Try a grilled version. Quick grill tomato slices for smoky flavor. For a fancier plate, add arugula and toasted pine nuts. These minor swaps keep the Fresh Basil Caprese Dish exciting.

Nutrition Basics

Per serving, roughly 230 kcal, 10 g protein, 19 g fat. Simple carbs are low. Tomatoes offer vitamin C and lycopene. Mozzarella gives calcium and protein. Olive oil adds heart friendly fats.

I’ve made this Insalata Caprese Recipe more times than I can count. It’s forgiving and fresh. Give it a go. You’ll love how big flavor comes from tiny effort.