Classic Caprese Salad

By Melissa Clark

Updated September 15, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 3
Total Time
15 minutes
Rating
4(1,961)
Comments
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This classic summer dish doesn’t get any simpler or more delicious. Use different-colored heirloom tomatoes for the prettiest salad, and buffalo milk mozzarella for the best tasting one.

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Ingredients

Yield:6 servings

  • 1 pound fresh, best-quality mozzarella (preferably buffalo milk)

  • 4 medium heirloom tomatoes

  • 1 bunch fresh basil, leaves only, some reserved for garnish

  • Flaky sea salt, such as Maldon

  • Coarsely ground black pepper

  • High-quality extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

6 grams carbs; 60 milligrams cholesterol; 264 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 1 gram fiber; 392 milligrams sodium; 18 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    While mozzarella is cold, slice it into ¼-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.

  2. Step 2

    Slice the tomatoes into ¼-inch to ½-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.

  3. Step 3

    On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.

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FAQS

  1. A simple, iconic caprese salad works best with accompaniments that won’t overshadow it. Crusty bread is especially nice for sopping up the tomato juices, while a simple lemon pasta or shrimp pasta makes for a more substantial meal. For meat-eaters, herb-marinated grilled steak or chicken are also fine options.

Ratings

4 out of 5
1,961 user ratings
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Comments

Kate

This salad has always been one of my favorites and Melissa's presentation is perfect. But I'd make one comment: it isn't necessarily better with heirlooms unless they also happen to be the best local, in-season tomatoes.

Living in NYC, I go for our local NJ tomatoes which are acidic and flavorful. Heirloom tomatoes may look pretty but they're often tasteless. So choose based on a tomato's flavor and not its provenance and you'll have a great caprese.

Frances

I make Caprese salad with grape tomatoes, mozzarella pearls and 2/parts olive oil to 1/part balsamic vinegar dressing full of julienned fresh basil leaves. It does need to be eaten with a spoon, though!

Nina

A little balsamic vinegar is good from time to time also.

Elizabeth Thomas

Good basic recipe. Try adding finely minced garlic, thinly sliced green onions and balsamic vinegar to take it to the next level. Don’t stint with the salt.

Julieth

I loved this recipe! Will def make it again

Trix

I make this salad, or a variation with different oranges and mint instead of basil and tomatoes. Delicious!

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