Appetizers and Party Food Recipes

Caprese Salad

4 servings

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! Read More

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Tom the ChefPublished: 6.27.2026
Appetizers and Party Food Recipes
VegetarianGluten-freeLow-carb
15 min.
15 min.
1/5
180 calories Per Serving (of 4) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

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Welcome to my Caprese Salad recipe

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.

Slicing the fresh mozzarella and ripe tomatoes

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.

Managing the moisture of ripe tomatoes

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.

Preparing the fresh basil leaves

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.

Assembling the salad on a serving platter

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.

Transforming into skewers and final seasoning

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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Caprese Salad

4 servingsTom the ChefPublished: 6.27.2026 ☆☆☆☆☆0x(write a review)👁318x
15 min.
15 min.
1/5
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Ingredients:

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1 LB of mozzarella cheese - fresh (*)
1 LB of tomatoes - thick slices (*)
30 leaves of basil - fresh
Drizzle of balsamic glaze vinegar (or balsamic vinegar)
Drizzle of Extra Virgin Olive Oil
Pinch of salt
Pinch of pepper - ideally freshly ground

* Slices of mozzarella and tomatoes should have approximately the same thickness. I recommend a thickness of ¼”.

Tools:

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1x Measuring Spoons
1x Chef’s knife
1x Cutting Board

Nutrition per 1 Serving:(recipe split into 4 servings)

Estimated
Calories 180 Protein 36.9 g Fat 0.2 g Saturated fat 0.0 g Carbohydrate 8.4 g Sugars 4.7 g Fiber 3.4 g Sodium 848 mg Cholesterol 20 mg
VegetarianGluten-freeLow-carb
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:

1.Preparation:

Let’s start the preparation of the Caprese salad.

1.1.
Slice the fresh mozzarella and tomatoes into even ¼” thick rounds, keeping the thickness as consistent as possible so the layers stack and overlap neatly.

Note: If your tomatoes are especially juicy, lay the slices on a paper towel for a few minutes to draw off excess moisture and keep the finished salad from going watery.

1.2.

Gently rinse the basil leaves and pat them completely dry.

1.3.

Decide on your presentation – build the salad on one large platter for a shared, help-yourself style, or arrange individual portions on separate plates for a more composed look.

2.Assembly:

2.1.
Starting at one edge, alternate and slightly overlap the slices in a repeating pattern of tomato, mozzarella, and a basil leaf, working all the way across the platter (or around each plate).

Tip: Tuck each basil leaf so just a little of it peeks out between the slices – it looks beautiful and makes sure you get a hit of fresh herb in every bite.

2.2.

Drizzle the arranged slices with balsamic vinegar and extra virgin olive oil, adjusting the amount to your taste.

3.Serving Caprese Salad:

3.1.

Generously sprinkle the salad with salt and pepper, ideally freshly ground, just before serving. Taste and add more salt and/or pepper if needed.

3.2.
Optionally, serve with cheesy or herb baguette slices on the side to round it into a light meal.

Tip: To turn this into skewers, swap the large tomatoes for halved baby tomatoes, cut the mozzarella into smaller pieces, and thread them onto small or large skewers, alternating with basil leaves. Finish with a drizzle of thick balsamic vinegar.

Caprese Salad with overlapping tomato and mozzarella slices, basil leaves, and a balsamic glaze drizzle on a white plate.
Caprese Salad with overlapping tomato and mozzarella slices, basil leaves, and a balsamic glaze drizzle on a white plate.Caprese Salad with layered tomato and mozzarella slices, basil leaves, and balsamic drizzle on a white plate.Sliced tomato and mozzarella fanned with basil, drizzled with balsamic glaze, plated as Caprese Salad

Popular questions

Can I prepare this Caprese Salad ahead of time?

When I make my Caprese Salad, I prefer to assemble it just before eating. Because the ripe tomatoes and fresh mozzarella release moisture, letting it sit too long on the serving platter can make the salad watery. However, you can prep the ingredients ahead! You can slice your fresh mozzarella and ripe tomatoes, and wash and dry your fresh basil in advance. When you are ready for your appetizer or light meal, simply layer them on your serving platter, drizzle with balsamic vinegar and extra virgin olive oil, season with salt and pepper, and serve alongside your cheesy baguette or herb baguette. I also want to mention a modification that is not part of the recipe: if you want to prep something far in advance, you might consider adding pasta to the mix, but please note that this is a modification that is not part of the recipe!