Juicy Caprese Salad

If you ask me, Caprese salad is one of those recipes that proves simple can be really good.

This Italian classic brings together fresh mozzarella, ripe tomatoes, and basil with a homemade dressing that’s got a little kick. The balsamic glaze adds sweetness while garlic and vinegar give it some tang.

I like to use fresh mozzarella pearls because they’re easy to toss with everything, and the tomatoes get sliced just thick enough to soak up all that dressing. A sprinkle of herbs and red pepper flakes rounds out the flavors.

It’s an easy dish that works great as a side or light lunch, perfect for when you want something fresh without spending all day in the kitchen.

What Kind of Tomatoes Should I Use?

Cherry or grape tomatoes are your best bet for this salad, and honestly, either one works great. Cherry tomatoes tend to be a bit sweeter and juicier, while grape tomatoes are slightly firmer and hold their shape well when halved. If you’re making this during peak summer season, hit up your local farmers market for heirloom cherry tomatoes – they come in all sorts of colors and have amazing flavor. Just make sure your tomatoes are ripe and at room temperature rather than cold from the fridge, since that really brings out their natural sweetness and makes the whole salad taste better.

Options for Substitutions

This classic salad is pretty forgiving when it comes to swaps:

• Bocconcini: If you can’t find bocconcini, regular fresh mozzarella works great – just tear it into bite-sized pieces. You could also use ciliegine (the smallest mozzarella balls) whole, or even cubed mozzarella from a block.
• Cherry or grape tomatoes: Any ripe tomatoes will do the job here. Try heirloom tomatoes cut into chunks, roma tomatoes diced, or even regular slicing tomatoes. Just make sure they’re at room temperature for the best flavor.
• Fresh basil: Fresh basil is really what makes a Caprese salad special, so I’d recommend keeping it if possible. But in a pinch, you could use fresh parsley or arugula for a different spin.
• White wine vinegar: Red wine vinegar, apple cider vinegar, or even fresh lemon juice work well as substitutes. Start with a bit less and adjust to taste.
• Balsamic glaze: If you don’t have balsamic glaze, you can make your own by simmering regular balsamic vinegar in a small pan until it reduces and thickens (about 10-15 minutes). Or skip it and just use the dressing.
• Dijon mustard: Regular yellow mustard or whole grain mustard will work fine in the dressing. You can also leave it out entirely if you don’t have any on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake with Caprese salad is adding the dressing too early, which can make your tomatoes release water and turn the whole dish watery – dress it right before serving to keep everything fresh and crisp.

Another common error is using cold ingredients straight from the fridge, so let your mozzarella and tomatoes sit at room temperature for about 20 minutes before assembling, which brings out their full flavor.

Don’t overdress the salad either, as too much dressing can overpower the delicate taste of the mozzarella and tomatoes – start with half the dressing, toss gently, and add more only if needed.

Finally, resist the urge to skip the balsamic glaze, as it adds a sweet tanginess that ties all the flavors together, but drizzle it at the very end so it stays on top rather than mixing in.

What to Serve With Caprese Salad?

Caprese salad is light and fresh, so it pairs beautifully with grilled chicken, steak, or fish if you want to turn it into a complete meal. I love serving it alongside crusty bread or garlic bread to soak up all that delicious balsamic glaze and olive oil at the bottom of the bowl. It also works great as a side dish for pasta night – try it with spaghetti aglio e olio or any simple pasta dish that won’t compete with the fresh tomato and mozzarella flavors. For a casual summer dinner, throw some burgers or Italian sausages on the grill and serve the caprese salad on the side for a perfect warm-weather meal.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can prep the components ahead of time. Keep the tomatoes, mozzarella, and dressing separate in airtight containers in the fridge for up to 2 days. Add the basil and toss everything together right before serving so it stays crisp and doesn’t wilt.

Make Ahead: If you want to get a head start, you can make the dressing up to 3 days in advance and store it in a jar in the fridge. Just give it a good shake before using. The tomatoes and mozzarella can be prepped and stored separately the night before, which makes throwing this together super quick when you need it.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 35-40 g
• Fat: 65-75 g
• Carbohydrates: 25-35 g

Ingredients

For the salad:

• 8 oz mozzarella (I like using BelGioioso fresh pearls for easy tossing)
• 1 lb tomatoes (sliced into 1/4-inch rounds for even stacking)
• 1/2 cup fresh basil leaves
• 2 tbsp balsamic glaze

For the dressing:

• 2.5 tbsp olive oil (I always use Filippio Berio Extra Virgin for dressings)
• 1 tbsp white wine vinegar
• 1 garlic clove (minced into a paste to ensure it distributes evenly)
• 1/2 tsp mustard
• 1/4 tsp dried oregano
• 1/4 tsp dried parsley
• 1/4 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pinch red pepper flakes

Step 1: Prepare the Dressing Base

• 2.5 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 garlic clove, minced into a paste
• 1/2 tsp mustard
• 1/4 tsp dried oregano
• 1/4 tsp dried parsley
• 1/4 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

In a jar with a tight-fitting lid, combine the olive oil, white wine vinegar, minced garlic paste, mustard, dried oregano, dried parsley, dried thyme, salt, and black pepper.

Seal the jar and shake vigorously for 15-20 seconds until the dressing is emulsified and the garlic is evenly distributed throughout.

I always use quality extra virgin olive oil for dressings like this—it makes a noticeable difference in the final flavor.

Set aside at room temperature.

Step 2: Prepare and Combine the Salad Components

• 1 lb tomatoes, sliced into 1/4-inch rounds
• 8 oz fresh mozzarella pearls
• approximately 1/3 cup fresh basil leaves, torn or chopped

Slice the tomatoes into 1/4-inch rounds for even stacking and consistent texture throughout the salad.

Tear or roughly chop most of the fresh basil leaves, reserving a small handful for garnish.

In a large bowl, gently toss together the sliced tomatoes, mozzarella pearls (which require no additional cutting), and the majority of the basil.

I prefer using fresh mozzarella pearls because they distribute evenly when tossed and maintain their delicate texture.

Step 3: Dress and Finish the Salad

• dressing from Step 1
• tomato and mozzarella mixture from Step 2
• 2 tbsp balsamic glaze
• reserved fresh basil
• 1 pinch red pepper flakes

Pour the dressing from Step 1 over the tomato mixture and gently toss until all components are evenly coated.

Transfer the salad to a serving dish and drizzle the balsamic glaze over the top in a thin stream for visual appeal and balanced sweetness.

Garnish with the reserved fresh basil and the red pepper flakes for a subtle hint of heat.

Serve immediately while the salad is fresh and the tomatoes haven’t begun to release excess liquid.

Juicy Caprese Salad

Delicious Juicy Caprese Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 4 servings

Calories 900 kcal

Ingredients

  

For the salad:

• 8 oz mozzarella (I like using BelGioioso fresh pearls for easy tossing)
• 1 lb tomatoes (sliced into 1/4-inch rounds for even stacking)
• 1/2 cup fresh basil leaves
• 2 tbsp balsamic glaze

For the dressing:

• 2.5 tbsp olive oil (I always use Filippio Berio Extra Virgin for dressings)
• 1 tbsp white wine vinegar
• 1 garlic clove (minced into a paste to ensure it distributes evenly)
• 1/2 tsp mustard
• 1/4 tsp dried oregano
• 1/4 tsp dried parsley
• 1/4 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pinch red pepper flakes

Instructions

 

• In a jar with a tight-fitting lid, combine the olive oil, white wine vinegar, minced garlic paste, mustard, dried oregano, dried parsley, dried thyme, salt, and black pepper. Seal the jar and shake vigorously for 15-20 seconds until the dressing is emulsified and the garlic is evenly distributed throughout. I always use quality extra virgin olive oil for dressings like this—it makes a noticeable difference in the final flavor. Set aside at room temperature.
• Slice the tomatoes into 1/4-inch rounds for even stacking and consistent texture throughout the salad. Tear or roughly chop most of the fresh basil leaves, reserving a small handful for garnish. In a large bowl, gently toss together the sliced tomatoes, mozzarella pearls (which require no additional cutting), and the majority of the basil. I prefer using fresh mozzarella pearls because they distribute evenly when tossed and maintain their delicate texture.
• Pour the dressing from Step 1 over the tomato mixture and gently toss until all components are evenly coated. Transfer the salad to a serving dish and drizzle the balsamic glaze over the top in a thin stream for visual appeal and balanced sweetness. Garnish with the reserved fresh basil and the red pepper flakes for a subtle hint of heat. Serve immediately while the salad is fresh and the tomatoes haven't begun to release excess liquid.