My Caprese Salad is a quick, 15-minute recipe that pushes closer to an appetizer than a simple side. Using equal parts of fresh mozzarella and ripe tomatoes sliced to a quarter inch, layered with fresh basil, and finished with balsamic vinegar and extra virgin olive oil, this Caprese Salad makes a fantastic light meal. Serve it on a large serving platter with a cheesy baguette or herb baguette on the side!
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
I love this Caprese Salad because it is totally different from any other salad I make. The generous ratio of creamy fresh mozzarella to ripe tomatoes pushes it closer to an appetizer than a side dish. The bright fresh basil and a drizzle of balsamic vinegar tie everything together in just fifteen minutes. When I drizzle it with extra virgin olive oil and present it on a serving platter, it looks absolutely beautiful. I love to add a slice of cheesy baguette or herb baguette on the side to turn this into a truly satisfying light meal.
When I prepare my Caprese Salad, the very first step is focusing on the thickness of my main ingredients. I slice both the fresh mozzarella and the ripe tomatoes into even quarter-inch thick rounds. Keeping the thickness as consistent as possible is crucial so the layers stack and overlap neatly on the serving platter. This exact ratio ensures that every single bite of this appetizer delivers the perfect balance of creamy cheese and juicy fruit. I always make sure to use a good chef’s knife and cutting board to get those slices just right before moving on to the fresh basil, balsamic vinegar, and extra virgin olive oil. If I want to serve this as a light meal, I will also get my cheesy baguette and herb baguette ready at this stage.
One critical step I include in my Caprese Salad recipe is evaluating the juiciness of the produce. If my ripe tomatoes are especially juicy, I lay the slices on a paper towel for a few minutes. This draws off the excess moisture and keeps the finished Caprese Salad from going watery on the serving platter. A watery base can dilute the rich flavors of the fresh mozzarella, extra virgin olive oil, and balsamic vinegar. Taking this brief moment to dry the fruit guarantees a beautiful presentation for this appetizer, ensuring it pairs perfectly with a side of herb baguette or cheesy baguette for a complete light meal.
The fresh basil is the bright, aromatic star of my Caprese Salad, so I handle it with care. I gently rinse the thirty leaves of fresh basil and pat them completely dry. If the leaves are wet, the extra virgin olive oil and balsamic vinegar will slide right off them rather than coating them beautifully. Having completely dry herbs also maintains the pristine look of the fresh mozzarella and ripe tomatoes once arranged on the serving platter. This attention to detail elevates the dish from a simple salad to a stunning appetizer or light meal, especially when accompanied by a toasted herb baguette or cheesy baguette.
Building the Caprese Salad is where the magic happens. I decide on my presentation, usually building the salad on one large serving platter for a shared, help-yourself style appetizer. Starting at one edge, I alternate and slightly overlap the slices in a repeating pattern of a ripe tomato, fresh mozzarella, and a leaf of fresh basil. I work all the way across the serving platter. A great tip I use is to tuck each leaf of fresh basil so just a little of it peeks out between the cheese and tomato slices. This looks beautiful and makes sure I get a hit of fresh herb in every bite. Finally, I drizzle with balsamic vinegar and extra virgin olive oil, and serve with an herb baguette or cheesy baguette for a wonderful light meal.
While the classic layered presentation is my go-to for a Caprese Salad on a serving platter, I also include a fun tip to turn this appetizer into skewers! To do this, I swap the large ripe tomatoes for halved baby tomatoes, cut the fresh mozzarella into smaller pieces, and thread them onto small or large skewers, alternating with fresh basil leaves. Finish with a drizzle of thick balsamic vinegar and extra virgin olive oil. Whether making the skewers or the traditional platter, I generously sprinkle the salad with freshly ground salt and pepper just before serving. Add a cheesy baguette or herb baguette, and this light meal is complete!
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