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    Perfect Caprese Salad Recipe

    Published July 3, 2020. This post may contain affiliate links. Please read my disclosure policy.

    There’s nothing like a delicious Caprese salad made with fresh ripened tomatoes, buffalo mozzarella, fresh herbs, and full-flavored extra virgin olive oil.

    Summertime is full-on tomato season so I’m always trying to take advantage during these peak season months to make things like summer salads or even just salsa in my Baja fish tacos.

    bowl of sliced tomatoes, cheese and herbs

    Caprese Salad

    The Caprese salad of course has its roots in Italy and was birthed during the 1920s.  A chef at Hotel Quisisana post-WWI wanted to pay tribute to everything that was Italy, including its country’s colors, and invented the Caprese salad.

    This is an incredibly simple salad consisting of few ingredients, including:

    • Tomatoes
    • Buffalo Mozzarella
    • Oregano
    • Basil
    • Olive Oil
    • Salt and Pepper

    Some people like to add balsamic reduction to their Caprese salad, which is definitely not traditional but you can if you like those flavors.

    What Kind of Tomatoes to Use?

    There are no bad tomatoes to use in a Caprese salad, the biggest thing is to make sure they are ripe but firm.  They should also be in peak season, so no please don’t make this recipe during the winter months.  Here is a list of tomatoes that are readily accessible at your local grocery store that would be great to use:

    • Heirloom
    • Cherry
    • Grape
    • Vine-Ripe
    • Beefsteak
    • Roma
    • Cocktail

    What’s the Best Cheese to Use?

    A Caprese salad is classically made with mozzarella made from Buffalo’s milk.  In the states, it can be sometimes a challenge to find real buffalo mozzarella, but it’s well worth it.  The ball of mozzarella we get here tastes more like hardened milk instead of the robust flavors you can get from buffalo’s milk.

    If you can’t find it, it’s not a deal-breaker but if you do, I can promise you that it will make this dish that much more flavorful.

    How to Make a Caprese Salad

    Follow these simple instructions for making this amazing recipe:

    Slice up your tomatoes and buffalo mozzarella into bite-size pieces.

    slicing tomatoes on a cutting board

    Mix together the tomatoes and mozzarella on a serving plate, bowl or tray.

    mixing together mozzarella and tomatoes in a bowl

    Sprinkle on dry oregano, sea salt, and fresh cracked pepper.

    adding dry oregano onto tomatoes and cheese in a bowl

    Generously drizzle on some good extra virgin olive oil.

    drizzling olive oil over tomatoes and cheese

    Finish the Caprese salad by adding on some fresh basil leaves.

    adding fresh basil leaves to tomatoes in a bowl

    Recipe Chef Notes + Tips

    Make-Ahead: This salad is meant to be eaten right away.  If you keep all of the ingredients prepared and separate you can make this up to 1 day ahead of time.

    How to Store: Cover in the refrigerator for up to 2 days.  This will not freeze well.

    When it comes to selecting olive oil I like to purchase imported from Italy and always extra virgin for full flavor.

    This salad is malleable, so if you want more tomatoes, cheese, herbs, olive oil, and salt and pepper then please customize it to make it your own.

    tomato caprese salad in a bowl with bread

    More Amazing Salad Recipes

    Be sure to follow me on FacebookYouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

    Let's Cook - Chef Billy Parisi

    Video

    Perfect Caprese Salad Recipe

    5 from 2 votes
    There’s nothing like a delicious Caprese salad made with fresh ripened tomatoes, buffalo mozzarella, fresh herbs, and full-flavored extra virgin olive oil.
    Servings: 6
    Prep Time: 10 minutes
    Cook Time: 0 minutes

    Ingredients 

    • 3 pounds assorted tomatoes, cut into bite-size pieces
    • 1- pound buffalo mozzarella, cut into bite-size pieces
    • 2 teaspoons dry oregano
    • 3 tablespoons extra virgin olive oil
    • 15 fresh basil leaves
    • Sea salt and fresh cracked pepper to taste

    Instructions

    • In a serving bowl or on a serving plate or tray toss together the tomatoes and mozzarella until mixed in with each other.
    • Garnish with dry oregano, salt, and pepper.
    • Finish by generously drizzling on olive oil and add on fresh basil leaves.

    Notes

    Chef Notes:
    • Make-Ahead: This salad is meant to be eaten right away. If you keep all of the ingredients prepared and separate you can make this up to 1 day ahead of time.
     
    • How to Store: Cover in the refrigerator for up to 2 days. This will not freeze well.
     
    • When it comes to selecting olive oil I like to purchase imported from Italy and always extra virgin for full flavor.
     
    • This salad is malleable, so if you want more tomatoes, cheese, herbs, olive oil, and salt and pepper then please customize it to make it your own.

    Nutrition

    Calories: 312kcalCarbohydrates: 11gProtein: 16gFat: 23gSaturated Fat: 11gCholesterol: 57mgSodium: 321mgPotassium: 596mgFiber: 3gSugar: 7gVitamin A: 4183IUVitamin C: 31mgCalcium: 1721mgIron: 1mg
    Course: Salad
    Cuisine: Italian