Caprese salad
A classic Caprese salad with juicy sliced tomatoes, fresh mozzarella, basil, olive oil, and a light balsamic accent. This version makes 2 servings and is built for clean slices, not a watery plate: the tomatoes are salted briefly, the mozzarella is patted dry, and everything is arranged so the juices season the salad instead of pooling underneath.
Estimated calories and US ingredient costs.
For 4 to 8 servings, use a larger platter rather than piling the salad into a deep bowl. Keep the tomatoes and mozzarella in a single layer so the juices stay visible and the cheese does not compress. If doubling, salt the tomatoes in two batches and assemble just before serving; the resting time stays the same, but the platter size and spacing matter more than heat or equipment.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
6 leftSlice and salt the tomatoes
~10 minSlice and salt the tomatoes.
Arrange the 12 oz ripe tomatoes on a cutting board and slice them 1/4 inch thick.
Set the slices in a single layer on a plate or tray and sprinkle both sides with 1/2 tsp kosher salt.
Let them sit for 10 minutes so a little juice comes out; this keeps the finished salad from tasting flat while also preventing a watery platter.
Ingredients
- 12 oz total for recipeRipe tomatoes
- 1/2 tspKosher salt
Drain and dry the mozzarella
~8 minDrain and dry the mozzarella.
While the tomatoes rest, open the 8 oz fresh mozzarella and drain off any packing liquid.
Pat the cheese dry with paper towels, then slice it 1/4 inch thick so the pieces are close in size to the tomato rounds.
Dry mozzarella is important here because excess moisture will dilute the olive oil and make the salad slippery.
Ingredients
- 12 oz total for recipeRipe tomatoes
- 8 ozFresh mozzarella
Build the base on a platter
~1 minBuild the base on a platter.
Use a medium serving platter or shallow bowl.
Alternate tomato slices and mozzarella slices in an overlapping pattern, or make two neat rows if the tomatoes are irregular.
Tuck the 1 cup packed basil leaves between and around the slices so some leaves are partially coated by the oil later and others stay bright green for contrast.
Ingredients
- 12 oz total for recipeRipe tomatoes
- 8 oz total for recipeFresh mozzarella
- 1 cup total for recipePacked fresh basil leaves
- 2 tbsp total for recipeExtra-virgin olive oil
Dress with oil and balsamic
~1 minDress with oil and balsamic.
Drizzle the 2 tbsp extra-virgin olive oil evenly over the tomatoes, mozzarella, and basil.
Follow with 1 tsp balsamic vinegar in a thin stream, aiming for only a light accent rather than a heavy dressing.
The goal is a glossy surface with enough acidity to lift the cheese, not a sauce that hides the vegetables.
Ingredients
- 12 oz total for recipeRipe tomatoes
- 8 oz total for recipeFresh mozzarella
- 1 cup total for recipePacked fresh basil leaves
- 2 tbspExtra-virgin olive oil
- 1 tspBalsamic vinegar
Season and serve
~4 minSeason
Finish with 1/4 tsp freshly ground black pepper.
If any tomato juices collect on the platter
spoon them over the top before eating.
Ingredients
- 12 oz total for recipeRipe tomatoes
- 1/4 tspFreshly ground black pepper
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Caprese salad: serve.
Caprese salad: Serve the salad right away while the tomatoes are juicy, the basil is fresh, and the cheese is cool.
Make the next one yours.
Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 12 oz ripe tomatoes, sliced 1/4 inch thick
- 8 oz fresh mozzarella, drained and patted dry, sliced 1/4 inch thick
- 1 cup packed fresh basil leaves
- 2 tbsp extra-virgin olive oil
- 1 tsp balsamic vinegar
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Method
- Slice and salt the tomatoesArrange the 12 oz ripe tomatoes on a cutting board and slice them 1/4 inch thick. Set the slices in a single layer on a plate or tray and sprinkle both sides with 1/2 tsp kosher salt. Let them sit for 10 minutes so a little juice comes out; this keeps the finished salad from tasting flat while also preventing a watery platter.
- Drain and dry the mozzarellaWhile the tomatoes rest, open the 8 oz fresh mozzarella and drain off any packing liquid. Pat the cheese dry with paper towels, then slice it 1/4 inch thick so the pieces are close in size to the tomato rounds. Dry mozzarella is important here because excess moisture will dilute the olive oil and make the salad slippery.
- Build the base on a platterUse a medium serving platter or shallow bowl. Alternate tomato slices and mozzarella slices in an overlapping pattern, or make two neat rows if the tomatoes are irregular. Tuck the 1 cup packed basil leaves between and around the slices so some leaves are partially coated by the oil later and others stay bright green for contrast.
- Dress with oil and balsamicDrizzle the 2 tbsp extra-virgin olive oil evenly over the tomatoes, mozzarella, and basil. Follow with 1 tsp balsamic vinegar in a thin stream, aiming for only a light accent rather than a heavy dressing. The goal is a glossy surface with enough acidity to lift the cheese, not a sauce that hides the vegetables.
- Season and serveFinish with 1/4 tsp freshly ground black pepper. Serve the salad right away while the tomatoes are juicy, the basil is fresh, and the cheese is cool. If any tomato juices collect on the platter, spoon them over the top before eating.
Before you cook
What to get ready
Mixing bowl, colander or salad spinner, cutting board and small dressing bowl.
Drain and blot fresh mozzarella and slice tomatoes to a similar thickness.
If something needs adjusting
Platter fills with liquid
Salt shortly before eating and drain excess tomato juices; do not dress far in advance.
A packed lunch loses texture
Pack dressing and crisp toppings separately, then combine just before eating. Keep perishable ingredients cold during transport.
Store for later
Refrigerate prepared ingredients promptly in covered containers. Keep dressing separate when possible and serve cold; use an insulated bag with ice packs for transport.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use remaining mozzarella and basil on a margherita pizza.
Next use for your ingredients: Margherita pizza →
Calculate this meal with your own prices →
How to Prep Vegetables for the Week →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Use the ripest tomatoes you can find, but do not over-salt them too early. A brief rest is enough to season the flesh without collapsing it. If the mozzarella is packed in liquid, draining and patting it dry matters more than any extra dressing, because a dry cheese lets the olive oil cling instead of sliding off.
Make it work for you
If you want a more delicate finish, swap the balsamic vinegar for an equal amount of white balsamic vinegar. If your tomatoes are very sweet and low-acid, keep the vinegar; if they are already very bright, reduce it slightly and rely on the olive oil and salt. Do not replace the fresh mozzarella with aged cheese, because the texture and creaminess are central to the salad.
Use more of your balsamic vinegar in caramelized onion pizza.
Can I make Caprese salad ahead of time?
You can slice the tomatoes and mozzarella a little ahead, but assemble the salad close to serving. Hold the components separately in the refrigerator, then build and dress the platter within about 15 minutes of eating. Once dressed, Caprese is best right away because the tomatoes release juice and the basil wilts if it sits too long. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.