Caprese Salad Italian-American

There's a moment every summer when you realize the farmer's market tomatoes have finally arrived—the ones that smell like sunshine and taste like actual tomatoes, not the pale imposters from winter. That's when Caprese happens at my table. It's almost too simple to be called a recipe, which is exactly why it's become my answer to everything: bring something to a potluck? Caprese. Want to impress without cooking? Caprese. Need something that tastes like Italy without leaving the kitchen? Same answer. This salad taught me that sometimes the most elegant dishes are just about choosing the best ingredients and getting out of their way.

I made this for my neighbor once on an August evening when neither of us felt like cooking real dinner, and we sat on the porch eating it straight from the platter while watching the light change. She asked for the recipe, and I remember laughing because there was almost nothing to tell her—just that the tomatoes matter more than any technique ever could. We finished the whole thing and decided it was the best meal we'd had all week.

Ingredients

• Ripe tomatoes (3 large): The foundation of everything here; look for ones that smell fragrant and give slightly when you press them gently, which means they're at their peak sweetness.
• Fresh mozzarella cheese (8 oz): This is not the mozzarella from a bag—seek out the kind sold in water or whey, which tastes creamy and delicate and makes the whole salad sing.
• Fresh basil leaves (1/4 cup): Tear or cut them just before assembly so they don't bruise and turn dark; the bright, peppery flavor is what keeps this salad from being just tomato and cheese.
• Extra-virgin olive oil (2 tbsp): Use something you actually like to taste on its own, because that's exactly what you're tasting here; don't save the expensive bottle for cooking, use it here.
• Balsamic glaze (1 to 2 tbsp): This is thickened balsamic, not regular vinegar; it adds sweetness and body that regular balsamic wouldn't give you.
• Sea salt and freshly ground black pepper: The only seasonings you need, but they're non-negotiable because they make everything else taste more like itself.

Instructions

Slice and arrange:

Cut your tomatoes into thick rounds and slice the mozzarella to match; lay them on a platter in overlapping rows, alternating tomato and cheese like you're building something that matters. Don't worry about making it perfectly neat—a little casual arrangement looks more inviting anyway.

Tuck in the basil:

Slide fresh basil leaves between the tomato and mozzarella slices so they're visible and distributed throughout; this is where the salad gets its personality.

Dress it gently:

Drizzle the olive oil evenly across everything, then let the balsamic glaze follow in thin lines; the glaze will pool in places and that's perfect.

Season to taste:

Sprinkle with salt and pepper, tasting as you go because tomatoes vary wildly in how much seasoning they need; remember that you can always add more, but you can't take it back.

Serve right away:

Caprese is best the moment you finish it, when the cheese is still cool and everything tastes bright and fresh.

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Once I brought this to a dinner party and watched people slow down mid-conversation to really taste it, which almost never happens anymore. That's when I understood that this salad isn't simple because it's lazy cooking—it's simple because it's honest. Everything is exactly what it claims to be.

When to Make This

This is a summer recipe through and through, when tomatoes are actually worth eating. In winter, skip it entirely rather than making a sad version with pale supermarket tomatoes; there's no shame in waiting for the seasons to align. Spring and early fall work too if you're lucky with the farmer's market, but peak season—July and August—is when this salad becomes essential.

What to Serve It With

Caprese is flexible enough to be the star or a supporting player. Pair it with crusty bread to soak up the oil and glaze, or serve it alongside grilled chicken or fish when you want something light but complete. It's also the perfect appetizer before pasta, because it's fresh and doesn't make you feel heavy before the main event. A cold glass of Pinot Grigio or another crisp white wine is the only accompaniment that matters.

How to Make It Your Own

The beauty of this salad is that it's a platform for whatever you have access to. Swap regular tomatoes for heirrloom varieties to get wild colors and unexpected flavor notes, or add a handful of peppery arugula if you want more texture and a sharper taste. Some versions add a pinch of dried oregano or a whisper of garlic, which isn't traditional but isn't wrong either.

• Try different mozzarella styles—smoked mozzarella or burrata turn this into something different but equally delicious.
• Finish with fresh mint instead of basil if that's what you have, though basil is really the right choice here.
• A touch of lemon juice instead of balsamic glaze goes in another direction entirely, brighter and more summery.

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Caprese reminds me that cooking doesn't have to be complicated to be delicious. Sometimes it's just about knowing when something is ready and having the good sense not to fix it.

Recipe Questions & Answers

→ What type of tomatoes work best for Caprese Salad?

Ripe, in-season tomatoes provide the best flavor and texture. Heirloom tomatoes can add extra color and taste.

→ Can I use a different cheese instead of mozzarella?

Fresh mozzarella is ideal for its creamy, mild texture, but burrata or bocconcini are great alternatives.

→ How should I store leftovers?

Keep leftovers refrigerated in an airtight container and consume within one day for optimal freshness.

→ Is balsamic glaze necessary for this dish?

The balsamic glaze adds a sweet tang that complements the ingredients, but a simple drizzle of high-quality balsamic vinegar can be used instead.

→ What dishes pair well with this salad?

It pairs nicely with crusty bread, grilled vegetables, or a crisp white wine like Pinot Grigio for a light meal.