Caprese Salad Italian-American

There's something about summer that makes you crave simplicity, and this Caprese salad became my go-to when the farmers market tomatoes looked absolutely perfect. A friend visiting from Italy watched me assemble it for lunch one afternoon and just nodded approvingly, which felt like winning an award I didn't know I was competing for. Since then, I've made it dozens of times, each version slightly different depending on what looks good that day.

I once brought this to a potluck where someone had shown up with an elaborate three-layer casserole, and somehow my simple platter of tomatoes and cheese was the first thing gone. The person next to me kept saying "Why does this taste so good when there's barely anything in it?" which is exactly the right question to ask.

Ingredients

• 3 large ripe tomatoes, sliced: The whole dish hinges on this, so pick tomatoes that smell like tomato and feel heavy for their size. If they were picked green, no amount of basil will help.
• 8 oz fresh mozzarella cheese, sliced: The creamy kind that comes in water, not the pre-shredded stuff. It should be soft enough that your knife glides through without resistance.
• 1/4 cup fresh basil leaves: Tear these by hand just before serving, never chop them ahead of time or they'll bruise and blacken.
• 2 tbsp extra-virgin olive oil: Use something you'd actually taste on its own because that's exactly what you're doing here.
• 1 to 2 tbsp balsamic glaze: The thick kind that drizzles in ribbons, not the vinegar that runs everywhere.
• Sea salt and freshly ground black pepper: Both should taste good enough to eat straight, because you'll notice them.

Instructions

Slice everything thin:

Use a sharp knife and a calm hand with the tomatoes so you get clean slices instead of mushy ones. Let the mozzarella soften at room temperature for a few minutes first so it slices without cracking.

Build the arrangement:

Lay tomato, then cheese, then tomato again on a platter you actually like looking at, because this is supposed to be pretty. Tuck basil leaves between the layers as you go, which gives you little flavor surprises in each bite.

Dress it simply:

Pour olive oil in a thin, steady stream while turning the platter, then do the same with balsamic glaze, trying to get some on everything. The glaze gets darker and glossier as it hits the warm salad.

Season and serve:

Sprinkle salt and pepper right before eating, not before, or the salt will weep moisture from the tomatoes. Serve cold or at room temperature, but not straight from the fridge.

Save

I remember serving this at a small dinner party where everyone had just come from a long day, and watching their shoulders actually drop when they took the first bite was its own kind of magic. Sometimes the simplest things are exactly what people need.

When Tomatoes Matter Most

The success of this dish lives or dies on the tomato, so taste one at the market if they let you. A truly ripe tomato should smell like sweetness and earth, not like the plastic clamshell it came in. If you're eating this in winter and the tomatoes look sad, honestly just make something else until summer comes back.

The Mozzarella Question

Fresh mozzarella is its own category of cheese, nothing like the stuff on a pizza. It's mild, creamy, and better the day it's made, so buy it from somewhere you trust. Some people make this with burrata instead, which is mozzarella with a creamy center, and that's not wrong, just different.

Variations That Actually Work

The skeleton of this recipe is forgiving, so play with it. I've added everything from grilled peaches to crispy pancetta, though the purists around me prefer it untouched.

• Heirloom tomatoes in different colors look stunning and taste slightly different from each other.
• A handful of peppery arugula tossed in at the end adds a little edge.
• Grilled bread rubbed with garlic alongside it makes this feel like lunch instead of a side.

Save

This salad has become my reliable answer to "what should I bring?" because it tastes impressive without pretense. It's one of those rare dishes that proves you don't need much to make something people actually want to eat.

Questions & Answers for Recipes

→ What type of tomatoes works best?

Use ripe, in-season tomatoes for optimal sweetness and texture. Heirloom varieties add extra color and flavor complexity.

→ Can I substitute the mozzarella?

Fresh mozzarella offers the creamiest texture, but burrata or bocconcini can be used for a richer or smaller portion option.

→ How should I serve this dish?

Serve immediately on a large platter as a side or light starter, drizzled with olive oil and balsamic glaze for maximum freshness.

→ Is it possible to add other greens?

Adding a handful of peppery arugula complements the flavors nicely, providing a fresh, slightly spicy balance.

→ What wine pairs well with this dish?

A crisp white wine such as Pinot Grigio enhances the refreshing, light qualities of the salad.