Caprese Salad Plate
A stunningly simple Italian classic that lets summer tomatoes shine. Thick slices of ripe tomato and creamy fresh mozzarella are layered with fragrant basil leaves, then finished with a drizzle of extra virgin olive oil and a gentle sprinkle of sea salt. Ready in 10 minutes with no cooking required, it is the perfect light lunch or elegant starter.
For 8 servings
- prep · ~3 min
Slice the tomatoes and mozzarella.
1.Using a serrated knife, slice each tomato crosswise into 1/2-inch thick rounds.2.Slice the fresh mozzarella ball into 1/2-inch thick rounds, matching the tomato slices.TIPChill the mozzarella for 10 minutes before slicing for cleaner cuts. - assemble · ~2 min
Arrange the Caprese salad on a platter.
1.On a large round plate or platter, arrange tomato and mozzarella slices in alternating, overlapping rings.2.Tuck a fresh basil leaf between each tomato and mozzarella slice so it peeks out.TIPUse a white platter to make the red, white, and green colors pop beautifully. - garnish · ~5 min
Season and drizzle with olive oil.
1.Drizzle the extra virgin olive oil evenly over the entire platter.2.Sprinkle with flaky sea salt and freshly cracked black pepper.3.Let the salad rest for 5 minutes at room temperature before serving.TIPAvoid drizzling the oil too far in advance; the tomatoes release water and can dilute the flavors.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a serrated knife to slice tomatoes without crushing their flesh.
- 2Pat the mozzarella dry with paper towels to avoid a watery plate.
- 3Let the assembled salad rest 5 minutes so the salt draws out tomato juices.
- 4Use flaky sea salt like Maldon for a delicate crunch and pure flavor.
- 5Taste a tomato slice before buying; if it's not sweet, the salad won't shine.
- 6Store leftover caprese in a single layer, covered, for up to 1 day – mozzarella hardens if chilled too long.
Adapt it for your goals.
Balsamic drizzle
Swap the olive oil for a tablespoon of aged balsamic vinegar or a balsamic glaze for a sweet-sour counterpoint that traditionalists in some regions enjoy.
peach capresePeach caprese
Replace half the tomato slices with ripe peach slices for a summery, slightly sweet twist that pairs beautifully with basil and mozzarella.
high proteinHigh-protein
Add slices of grilled chicken or seared tuna on top to turn the salad into a more substantial, protein-rich main course.
veganVegan
Use thick slices of marinated firm tofu or a vegan mozzarella alternative; the basil and olive oil still provide the classic flavor profile.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are a top source of lycopene, a powerful antioxidant linked to heart and skin health, especially when eaten with olive oil which aids absorption.
High in Calcium
Fresh mozzarella provides a significant amount of calcium for strong bones and teeth, with a lower sodium profile than aged cheeses.
Heart-Healthy Fats
Extra virgin olive oil is packed with monounsaturated fats and polyphenols that support cardiovascular health and reduce inflammation.
Low in Calories
Caprese is naturally light at roughly 250 calories per serving, making it a satisfying yet low-calorie choice for lunch or a starter.
Frequently asked questions
Fresh mozzarella (packed in water or whey) is essential for the soft, milky texture and mild flavor that balances the tomatoes. Low-moisture mozzarella is too firm and salty for this dish.
