10-Minute Simple Caprese Salad with Basil You’ll Crave

There’s something magical about a Simple Caprese Salad with Basil that takes me straight back to a warm summer evening in Italy. I remember sitting at a little outdoor café, the air filled with the scent of fresh basil and ripe tomatoes. The waiter brought out this stunning plate of red, white, and green—so simple, yet so perfect. Every bite was a burst of freshness, and I knew I had to recreate it at home. The best part? It’s incredibly easy to make. With just a handful of quality ingredients—ripe tomatoes, creamy mozzarella, and fragrant basil—you can whip up this vibrant salad in minutes. It’s the kind of dish that feels fancy but is honestly effortless. Trust me, once you try it, you’ll want to make it all summer long.

Why You’ll Love This Simple Caprese Salad with Basil

This isn’t just another salad—it’s a little celebration on a plate. Here’s why it’ll become your go-to dish:

• Effortless elegance: Seriously, it takes 10 minutes to throw together, but it looks like you spent hours arranging it. Perfect for when guests show up unexpectedly!
• Summer in every bite: When those ripe tomatoes hit the creamy mozzarella and fresh basil? Wow. It’s like sunshine transformed into food.
• No cooking required: My kind of recipe—just slice, arrange, and drizzle. Your stove stays blissfully cold.
• Customizable: Love balsamic? Drizzle extra. Prefer it simple? Just olive oil and salt. It’s impossible to mess up.
• Healthy indulgence: All those fresh ingredients mean you can guiltlessly go back for seconds (or thirds).

I make this at least twice a week when tomatoes are in season. It’s that good.

Ingredients for Simple Caprese Salad with Basil

Here’s the beautiful part – you only need a handful of ingredients to make magic happen. But listen, quality matters here. Don’t skimp!

• 2 large ripe tomatoes – I’m talking vine-ripened, slightly soft when gently squeezed, the kind that smells like summer. Slice them about 1/4-inch thick – too thin and they’ll fall apart, too thick and they overwhelm the mozzarella.
• 8 oz fresh mozzarella – That wet-packed kind stored in water? Yes! The dry, pre-sliced stuff just won’t give you that creamy dreaminess we’re after. Slice it to match your tomato thickness.
• 10 fresh basil leaves – Pluck them right before using if you can. That vibrant green color and intense aroma fade fast once picked.
• 2 tbsp extra virgin olive oil – Your good stuff. This isn’t the time for that questionable bottle hiding in the back of your pantry.
• 1 tbsp balsamic glaze – The thick, syrupy kind that drizzles beautifully. In a pinch, you can reduce regular balsamic vinegar by simmering until it coats a spoon.
• Salt and pepper – Flaky sea salt is my secret weapon here. Those crunchy little bursts take it to another level.

See? Nothing complicated. Just a few stellar ingredients ready to become something greater than the sum of their parts.

How to Make Simple Caprese Salad with Basil

Okay, let’s get into the fun part—making this beauty! It’s so simple, but a few little tricks will take it from “nice” to “wow.”

Step 1: Prepare the Tomatoes and Mozzarella

First things first: grab your sharpest knife. You want clean, even slices, no squishing allowed! Slice the tomatoes about 1/4-inch thick—thick enough to hold their shape but thin enough to layer nicely. For the mozzarella, match the thickness of the tomatoes. Pro tip: pat the mozzarella slices gently with a paper towel to remove excess moisture. This keeps the salad from getting watery.

Step 2: Arrange the Salad

Here’s where it gets artistic. Start with a tomato slice, then add mozzarella, and repeat. Tuck a fresh basil leaf between each set—don’t just lay it on top; let it peek out from the layers. Arrange everything in a circular pattern on a plate or fan it out in a straight line. It’s all about making it look as good as it tastes!

Step 3: Add the Finishing Touches

Now for the magic drizzle! Start with the olive oil—just a light coating to make everything glisten. Then, swirl the balsamic glaze over the top. Less is more here; you want it to complement, not overpower. Finally, sprinkle with flaky sea salt and a crack of black pepper. Trust me, that salt is the secret weapon for flavor and texture.

And that’s it! Serve it immediately while it’s fresh and vibrant. You’ll feel like a kitchen rockstar, I promise.

Tips for Perfect Simple Caprese Salad with Basil

Listen, I’ve made this salad more times than I can count, and these little tricks make all the difference:

• Tomato selection is everything: Give them the sniff test – they should smell sweet and earthy at the stem. No aroma? No sale!
• The salt timing: Season right before serving to keep tomatoes from weeping all over your beautiful presentation.
• Basil handling: Tear those leaves with your fingers instead of cutting them. Sounds fussy, but it prevents bruising and releases more fragrance.
• Temperature matters: Cold mozzarella mutes flavors. Let it sit out for 10 minutes before slicing – you’ll taste the difference.
• Plate strategy: Use a flat platter instead of a bowl. Those gorgeous layers deserve to be seen!

Follow these, and you’ll have people begging for your “secret recipe.”

Variations for Simple Caprese Salad with Basil

Sometimes I can’t resist playing with this classic—it’s too much fun! Here are my favorite twists that keep things exciting without losing that fresh Caprese magic:

• Avocado addition: Sliced creamy avocado tucked between the layers takes it to dreamy new heights. Just add it right before serving so it stays pretty.
• Pesto instead of balsamic: Swirl some vibrant homemade pesto over the top when I want that garlicky, herby punch. Bonus: it turns the colors even more stunning.
• Peach or nectarine slices: In peak summer, I’ll swap half the tomatoes for stone fruit. The sweetness with the basil? Absolute heaven.
• Burrata upgrade: When I’m feeling fancy, that mozzarella becomes luscious burrata. Break it open at the table for serious wow factor.
• Spicy kick: A sprinkle of red pepper flakes or drizzle of chili oil wakes up all the flavors beautifully.

The beauty? However you tweak it, it’s still that same fresh, simple joy at heart.

Serving Suggestions for Simple Caprese Salad with Basil

This salad shines brightest when paired with the right companions—here’s what I love serving it with:

• Crusty bread: A warm baguette or ciabatta is perfect for soaking up all that glorious olive oil and balsamic pooling at the bottom of the plate. My Italian grandma would scold me if I didn’t!
• Grilled proteins: Pair it with lemon-herb chicken or garlic shrimp for an effortless summer meal. The freshness cuts through rich flavors beautifully.
• Wine pairing: A crisp Pinot Grigio or light-bodied Chianti makes everything sing. Even a chilled rosé works wonders on hot days.
• Antipasto platter: Make it the star of a spread with olives, cured meats, and marinated artichokes for true Italian vibes.

Honestly? It’s also fantastic eaten straight from the plate while standing in the kitchen—no judgment here!

Storage & Reheating Instructions

Let’s be real—this salad is happiest eaten fresh, right after you make it. But if you must store it (we’ve all been there!), layer the ingredients in an airtight container with parchment between slices. Keep it in the fridge for up to 24 hours. Just know those tomatoes will get a bit weepy and the basil loses its vibrancy. No reheating needed—cold Caprese has its own charm! Though I’d drizzle fresh oil and balsamic before serving again.

Nutritional Information for Simple Caprese Salad with Basil

Here’s the scoop—nutrition can vary based on your exact ingredients (especially mozzarella brands and tomato sizes!), but per serving you’re looking at roughly 220 calories packed with fresh goodness. It’s got protein from the cheese, healthy fats from olive oil, and vitamins from those gorgeous tomatoes. Remember, these numbers are estimates—your salad might dance a little higher or lower!

Frequently Asked Questions About Simple Caprese Salad with Basil

I get asked about this salad all the time—here are the questions that pop up most often:

Can I use cherry tomatoes instead?

Absolutely! Just halve or quarter them so they’re bite-sized. I actually love mixing colors—yellow, red, and even those cute little heirloom varieties make a gorgeous presentation.

What’s the best type of mozzarella to use?

Fresh mozzarella packed in water is the gold standard—look for “mozzarella di bufala” if you want the real Italian experience. Those dry, pre-sliced supermarket versions? They’ll work in a pinch, but they won’t give you that luscious creaminess we’re after.

Can I make this ahead of time?

You can prep components separately (slice everything, keep basil wrapped in damp paper towels), but assemble right before serving. After about 30 minutes, those tomatoes start getting watery and the basil wilts—still tasty, just not as pretty!

Is there a substitute for balsamic glaze?

In a pinch, regular balsamic works—just reduce it by simmering until syrupy. Or try a squeeze of lemon for brightness! My nonna sometimes used just her best olive oil and called it perfection.

How do I keep the basil from turning black?

Don’t cut it—tear gently with your fingers! And tuck it between layers rather than laying on top where it’ll oxidize faster. Freshness fades fast, so add it last.

Share Your Simple Caprese Salad with Basil Experience

I’d love to hear how your Simple Caprese Salad with Basil turned out! Did you stick to the classic recipe or try a fun variation? Leave a comment below or snap a photo and tag me on social media—I’m always thrilled to see your creations. Happy slicing!

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