Caprese Salad

Introduction

The first time I tasted a real Caprese salad was during a warm summer evening in a tiny Italian seaside café, where the chef prepared it right in front of us—just tomatoes, mozzarella, basil, and a drizzle of balsamic. It was so simple, yet unforgettable. When I later recreated it at home, my friend Lina Vexley tasted it and said, “This is proof that the best recipes need almost nothing—just good ingredients and love.” Since then, Caprese salad has become my go-to dish for effortless elegance, whether I’m hosting dinner or just craving something fresh and vibrant.

How to Make the Recipe

A Caprese salad is all about quality ingredients and thoughtful presentation, and although it’s incredibly simple to prepare, every step helps bring out the best flavor. Start by choosing ripe, fresh tomatoes—preferably in-season, as their sweetness and juiciness make all the difference. Roma, vine-ripened, or even heirloom tomatoes work beautifully. Slice them into even rounds so they layer neatly on the plate.

Next, use fresh mozzarella—not the pre-shredded type, but a soft mozzarella ball packed in brine. Slice it into rounds roughly the same thickness as the tomatoes. The balance of texture between tomato and mozzarella is what gives Caprese its signature bite.

Once you have the slices prepared, alternate tomato and mozzarella in a circular or slightly overlapping pattern on a serving dish. Place whole or torn basil leaves between the layers for aroma and color contrast. Fresh basil should be added last so it doesn’t wilt.

For the dressing, simplicity is key. Drizzle a high-quality extra virgin olive oil over the arranged slices. Then add a balsamic glaze—not vinegar, but a reduced glaze that adds sweetness and richness without watering down the dish. If you don’t have glaze, you can reduce balsamic vinegar on the stove until thickened.

Finish the salad by sprinkling coarse sea salt and freshly cracked black pepper. Salt brings out the tomatoes’ natural flavor, while pepper offers subtle spice. Serve immediately, as mozzarella tends to release moisture over time.

Optional variations: Add pesto for an herb-forward twist, include roasted garlic, top with pine nuts, or serve on a bed of arugula for extra greens. Caprese is naturally gluten-free, vegetarian, and ideal for hot weather meals or as a quick appetizer before pasta or pizza.

Conclusion

Caprese salad proves that some recipes don’t need complexity—they just need the right ingredients treated with care. In every bite, you get creamy mozzarella, juicy tomato, fragrant basil, and the perfect balance of sweet and tangy dressing. It’s light yet satisfying, elegant yet effortless, and ideal for both everyday meals and special occasions. As Lina Vexley loves to say, “If a dish makes you close your eyes while eating, it’s a keeper.” This Caprese salad is exactly that—simple, beautiful, and unforgettable. Enjoy it fresh, share it proudly, and let the ingredients speak for themselves.