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Italian

Caprese Salad

Insalata Caprese layers ripe tomato, soft mozzarella, basil, olive oil, salt, and black pepper for a fresh no-cook Italian salad.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Caprese Salad

10 mintotal

Prep 10 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

No inactive time is required; season at the last moment so the tomatoes stay juicy without releasing too much water.

Method

  1. Arrange the sliced tomatoes and mozzarella on a serving plate, alternating them loosely.

  2. Tuck the basil leaves between the tomato and mozzarella slices.

  3. Drizzle the measured olive oil over the salad.

  4. Sprinkle the measured salt and black pepper powder just before serving.

  5. Serve immediately so the tomatoes stay fresh and the cheese stays soft.

How to tell it's done

The tomatoes should be juicy, the mozzarella soft, and the salad should look fresh rather than watery.

Nutrition

Per serving, from 2 servings.

292kcal

Where the calories come from

  • Protein14.5 g19%
  • Carbohydrate6.5 g9%
  • Fat23.7 g72%
Sugars
3.3 g
Saturated fat
9.8 g
Fibre
1.6 g
Sodium
589 mg
Potassium
350 mg
Calcium
322 mg
Iron
0.8 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Season the salad at the end so the tomatoes do not release too much water before serving.

What to serve it with

Serve as a starter, side salad, or light lunch with toasted bread.

Common mistakes

The salad turns watery on the plate.
Use ripe but firm tomatoes, slice mozzarella evenly, and add salt and olive oil just before serving.

Substitutions

  • Use the ripest tomatoes available; watery or underripe tomatoes will make the salad flat.
  • Regular olive oil can be used, but extra virgin olive oil gives a better finishing flavor.
  • Processed cheese is not a close substitute for mozzarella and will change both texture and authenticity.

Storing and reheating

Caprese salad is best fresh. Refrigerate undressed sliced tomato and mozzarella for up to 1 day; once dressed, eat the salad the same day and do not freeze.