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

Caprese Salad

This easy Caprese Salad recipe tastes like summer on a plate. Ready in just 7 minutes, this no-cook side dish idea asks for just 3 fresh ingredients and a couple pantry staples. Talk about a no-sweat summer recipe!
Course Appetizer, Salad
Cuisine Italian
Prep Time 7 minutes
Total Time 7 minutes
Servings 4 servings
Calories 187kcal



  • 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.


  1. Fresh basil: Seek out lively, firm leaves without brownish spots, discolorations, or holes. I swear by my full-blown basil plant, which I bought in the produce section of my grocery store for about the same price as a single package of the herb.
  2. Fresh mozzarella: Compared to regular, firm mozzarella, fresh mozzarella has a silkier, creamier texture and slightly more salty kick. If you can find fresh mozzarella sold in a liquid brine with a base of whey or water, opt for that; the liquid helps the cheese maintain its hydration during storage. Otherwise, fresh mozzarella sold in shrink-wrapped packaging will do.
  3. Balsamic vinegar: You may feel that the acidity of the tomatoes is enough, but it's common that Caprese variations are served with balsamic vinegar. 
  4. Yield: My Caprese Salad recipe creates 4 to 6 appetizer or side servings, depending on the appetites of your crew.
  5. 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.


Serving: 4servings | Calories: 187kcal | Carbohydrates: 5g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 359mg | Potassium: 267mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1256IU | Vitamin C: 13mg | Calcium: 298mg | Iron: 1mg