I’ve posted a few Caprese salad recipes over the years. If you look through the recipe index, you’ll find one with strawberries, one with plums, one with a drizzle of mint pesto, and even cute little Caprese skewers with peaches! What you won’t find, though, is this: a classic Caprese salad with soft, creamy fresh mozzarella, juicy seasonal tomatoes, and a generous amount of basil leaves. It’s a salad that’s been near and dear to my heart ever since we visited the island of Capri, years ago, just after Jack proposed. It was a magical trip where we ate Caprese salads every day while questioning how a dish with such simple ingredients could possibly taste so amazing. This is a recipe that you hardly need a recipe for, but keep reading for my tips to make the best(!) Caprese salad, along with a few more fun variations.
Ingredients
- 3 to 4 medium heirloom tomatoes, sliced
- 1 (8-ounce) ball fresh mozzarella, sliced
- Fresh basil leaves
- Extra-virgin olive oil, for drizzling
- Flaky sea salt and freshly ground black pepper
Optional additions/variations:
- Drizzle of balsamic vinegar or reduced balsamic
- Dollops of pesto
- Sliced peaches
- Mint leaves
- Avocado slices
- Strawberries, see this strawberry salad
Instructions
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Arrange the tomatoes, mozzarella, and basil leaves on a platter. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper.
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If desired, add ingredients from the variations list.