Caprese Salad

Pro tips

• Slice tomatoes and mozzarella to similar thickness (roughly ¼ inch) so they layer evenly and look appetizing.
• Bring all ingredients to room temperature before assembling; cold mozzarella has a rubbery texture and muted flavor.
• Use high-quality extra virgin olive oil and fresh basil—their flavor shines in this minimal-ingredient dish.
• Salt and pepper generously just before serving; do not add salt earlier as it draws moisture from the tomatoes.

Substitutions

• Fresh mozzarella → burrata (creamier; no slicing needed)
• Balsamic vinegar → aged sherry vinegar or red wine vinegar (1 tsp, adjust to taste)
• Basil → fresh mint or oregano (different flavor profile but still complementary)

Storage & make-ahead

Assemble just before serving. Leftover sliced tomatoes and mozzarella should be stored separately in airtight containers and consumed within 1 day.

Can I make caprese salad ahead of time?

Slice tomatoes and mozzarella just before serving to prevent them from releasing excess moisture and becoming watery. Assemble within 15 minutes of eating for best texture.

What type of mozzarella should I use?

Use fresh mozzarella (also called fior di latte), not low-moisture mozzarella. Look for it in the cheese section, usually packed in water or brine.

Can I substitute balsamic vinegar?

Yes. Red wine vinegar, aged sherry vinegar, or fresh lemon juice work well. Use the same amount or adjust to taste.

How do I select ripe tomatoes for caprese?

Choose large tomatoes that feel slightly soft when gently squeezed and smell fragrant at the stem. Peak ripeness ensures the best flavor.

Can I scale this recipe for a crowd?

Yes. Use the same ratio of 1 large tomato to 8 oz mozzarella per serving, and multiply ingredients accordingly. Assemble just before serving.