Caprese salad, made with the ripest sliced tomatoes and mozzarella cheese slices layered together, is hands-down my favorite summer salad. Flakey salt and a tangy balsamic glaze is my favorite way to finish the dish, but if you need even easier prep, just drizzle the salad with a little balsamic vinegar.

Over the years, my love for caprese salads has inspired me to create so many recipes, like a hearty Caprese Sandwich, a slightly sweet Peach Caprese Salad, even chicken caprese and grilled pork caprese. But when tomatoes are at their peak, I make this classic Italian salad on repeat, because it comes together fast, it goes with everything, and everyone loves it.

Caprese Ingredients
- Tomatoes. You can use cherry tomatoes, or big, colorful heirloom tomatoes, or a mix of both. To find the best tomatoes, look for tomatoes without bruising or splitting. Sniff and hold the tomatoes. A really ripe tomato will be fragrant, especially near where the stem was, and will be heavy for its size, which is an indication of juiciness.
- Fresh mozzarella cheese: Slice the mozzarella to about the same thickness as you slice the tomatoes so you can layer them evenly on the dish.
- Basil: Whether it’s fresh from your garden, or fresh from the store, look for basil that’s glossy, perky, and bright green.
- Salt: Salt brings the tomatoes and mozzarella to life! Both are delicious on their own, of course, but the salt really shines here. Use a high-quality flaky sea salt, like Maldon, if you can.
- Balsamic glaze. This is completely optional, but I love the sweet tang that it adds to the finished salad. You can make it yourself, or buy it.


Caprese Salad, In 5 Easy Steps
- Slice the tomatoes and mozzarella into evenly sized rounds.
- Arrange the tomato and mozzarella slices on a platter, alternating tomato slices and mozzarella slices to make for a lovely, colorful, composed salad.
- Tuck the basil in between the slices.
- Time for the flakey salt!
- Drizzle with balsamic dressing if you’re using it, or simply a drizzle of extra virgin olive oil.

Essential Tips for the Best Results
- Take mozzarella out of the fridge 30 minutes before you make the salad. Room temperature mozzarella will be a little more flavorful and the texture is better, too.
- Truly ripe tomatoes can only be stored in the fridge for a few days, and the sooner you eat them the better.
- Slice the tomatoes cold with a very very sharp knife.
- But, bring the sliced tomatoes to room temperature before serving (20-30 minutes should do it), so their sweet flavor can shine.
- Buy the very best heirloom tomatoes you can find, the farmers market is usually the best place for finding delicious, colorful varieties.

How To Serve + Variations
- A Caprese sandwich is my favorite way to take the flavors of a caprese salad on the go for a beach day or picnic.
- If you’re a purist (or it’s too hot to turn on the stove), skip the balsamic glaze and dress your Caprese salad with extra virgin olive oil, balsamic vinegar and salt.
- Serve Caprese salad as a light summer dinner with good bread (or homemade sourdough!) and a green salad.
- Or serve it as a Summer Side Dish, with most any summer dinners. It goes with almost everything!

More Mozzarella and Tomato Recipes
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