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Italian · Salads

Caprese Salad

VegEasy

Diet: Veg · Gluten-free

Arrange tomatoes and mozzarella on a platter. Add basil, olive oil and balsamic vinegar just before serving.

Prep
10 min
Cook
0 min
Total
10 min
Servings
4
Difficulty
Easy
Cuisine
Italian
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of caprese salad
Representative tomato, mozzarella and basil salad. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Main ingredients

Seasoning and finishing

Equipment

Platter; knife; board; spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 1 min

  1. Cut 8 whole ripe plum tomatoes into slices about 5 mm thick.
  2. Drain 250 g fresh mozzarella.
  3. Cut the mozzarella into slices about 5 mm thick.

Assemble · About 1 min

  1. Alternate tomato and mozzarella slices on the platter.
  2. Tear 15 g basil into small pieces.
  3. Scatter the basil over the platter.
  4. Pour 2 tbsp olive oil and 2 tbsp balsamic vinegar evenly over the slices.
  5. Sprinkle ¼ tsp salt and ¼ tsp black pepper over the salad.
  6. Serve immediately.

Tips

    Substitutions

    • Use small mozzarella balls instead of sliced mozzarella.

    Storage

    • Get perishable Caprese Salad into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Caprese Salad within two days, keeping it covered at 4°C / 40°F or colder.
    • Bring cooked Caprese Salad to 74°C / 165°F, stirring or turning it for even heating. When Caprese Salad is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

    Make ahead

    • Slice tomatoes close to serving; keep cheese refrigerated until assembly.

    FAQ

    Can I use dried basil?

    Fresh basil suits this uncooked salad better.

    Why drain cheese?

    Excess liquid can dilute the dressing.

    How should I store caprese salad?

    Get perishable Caprese Salad into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Caprese Salad within two days, keeping it covered at 4°C / 40°F or colder.

    Recipe source and adaptation

    Measured home adaptation: Adam Bush: Caprese salad (tomato and mozzarella salad).

    Concise adaptation; quantities and method are stated.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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