This classic caprese salad recipe is an especially cool and refreshing appetizer, side dish, or snack for the hot summer months! You don't have to be eating Italian food to enjoy fresh tomatoes, basil, mozzarella, balsamic, and olive oil- it's an easy side salad that goes with anything!
Caprese Salad With Balsamic And Olive Oil
This easy but oh-so-tasty caprese salad consists of refreshing sliced tomatoes, large rounds of mozzarella, fresh basil, and a mixture of olive oil and balsamic vinaigrette. Everyone knows it commonly makes an appearance on the table at Italian restaurants, but it's also a wonderful dish to enjoy at home any time (particularly during the hot days of summer)!
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? Ingredients
The fresher the ingredients, the better your caprese salad will taste! Avoid any tomatoes with wrinkly skin or that feel overly ripe as the high water content will make them messy and water down your salad.
- Tomatoes - 4 large tomatoes of any variety. Beefsteak, heirloom, Roma (plum), or Campari tomatoes all would work fine. Plan for 1 tomato per person and slice them to ? inch thickness.
- Fresh Mozzarella - 1 pound of mozzarella sliced into ?-inch rounds
- Fresh Basil Leaves - 1-2 ounces of fresh basil.
- Olive Oil -2 tablespoons of extra virgin olive oil.
- Balsamic Vinegar - 2 tablespoons of balsamic.
- Salt & Pepper - To taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
? Step-By-Step Instructions
I try to arrange the ingredients on a platter so that each ingredient (tomato slice, mozzarella, basil) is evenly spaced so you can get a taste of everything in every bite. You will want a sharp knife for cutting tomatoes, a cutting board, a mixing bowl, silicone tongs, and a platter for serving.
- Slice. Cut 4 tomatoes into ?-inch thick slices, and slice 1 pound of fresh mozzarella into ?-inch rounds.
- Combine ingredients. Add the tomato slices, mozzarella, and 1-2 ounces of fresh basil leaves into a large mixing bowl.
- Add oil and vinegar. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic over the tomatoes, mozzarella, and basil leaves. Using your tongs, gently toss all the pieces so they are coated as evenly as possible.
- Season. Season with salt & pepper to taste.
- Arrange. Arrange the tomato slices, mozzarella, and basil leaves onto a serving platter.
- Serve. Dish up your caprese salad right away.
If you're wanting to make an Italian spread, you can't go wrong with serving your caprese salad as an accompaniment to a homemade lasagna with garlic bread. Some fruity mocktails would also pair well on a hot summer's day! Enjoy!
? Angela's Tips & Recipe Notes
- A good idea for planning is to use about ? a tomato, ? pound of mozzarella, ? ounce of fresh basil, ? tablespoon olive oil, and ? tablespoon of balsamic per person.
- For a more fun and colorful dish, try using different colored heirloom tomatoes!
- Storing: Caprese salad is best when served fresh. If made in advance, or when storing the leftovers, keep it in an airtight container for up to 24 hours (after that, the flavor and freshness will decline.) However, it is safe to eat for up to 3 days, but you will need to drain the water off beforehand.
? More Awesome Salads
- Asian Cucumber Salad
- Greek Salad
- Hawaiian Macaroni Salad
- Tuna Salad With Pasta
- Broccolini Salad
- Doritos Taco Salad
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? Recipe
Caprese Salad With Balsamic And Olive Oil
Ingredients
- 4 large tomatoes (about 1 tomato per person and sliced to ? inch thickness)
- 1 lb fresh mozzarella (sliced into ? inch rounds)
- 1-2 oz fresh basil leaves
- 2 tablespoon olive oil
- 2 tablespoon Balsamic vinegar
- salt & pepper (to taste)
Instructions
- Cut your tomatoes into ? inch thick slices, and slice your fresh mozzarella into ?-inch rounds.4 large tomatoes, 1 lb fresh mozzarella
- Add the tomato slices, mozzarella, and fresh basil leaves into a large mixing bowl.1-2 oz fresh basil leaves
- Drizzle the olive oil and balsamic over the tomatoes, mozzarella, and basil leaves. Using your tongs carefully toss all the pieces so they are coated as evenly as possible.2 tablespoon olive oil, 2 tablespoon Balsamic vinegar
- Season with salt and pepper.salt & pepper
- Arrange the tomato slices, mozzarella, and basil leaves onto a serving platter. Serve immediately.
Equipment You May Need
Notes
- A good idea for planning is to use about ? a tomato, ? lb of mozzarella, ? oz of fresh basil, ? tbsp olive oil, and?? tablespoon balsamic per person.
- For a more fun and colorful dish, try using different colored heirloom tomatoes!
- Caprese salad is best when served fresh. If made in advance, or when storing the leftovers, keep it in an airtight container for up to 24 hours (after that, the flavor and freshness will decline.) However, it is safe to eat for up to 3 days, but you will need to drain the water off beforehand.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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