This is a scrumptious and easy caprese salad recipe.
Christopher and I love to enjoy this salad in summer, when tomatoes are at their peak and basil is fragrant and bright.
Flashback
Some of my fondest food memories come from visits with Uncle Leo and Aunt Anna. They were avid travelers and enthusiastic about trying new dishes. Their dining room table in Quechee, Vermont, hosted many memorable meals and lively conversations.
Quechee is a charming spot—picturesque covered bridges and artisan shops make it worth a visit. One highlight is the Simon Pearce workshop and restaurant, where glassblowing and pottery are on display and handcrafted pieces are showcased.
We first tasted a caprese salad on a family trip to San Diego. Uncle Leo and Aunt Anna were visiting, Christopher and I drove down from Sacramento, and our cousin Mardie flew in from South Dakota. When the appetizer arrived I hesitated, then tried a few bites—and was surprised by how simple and delicious it was.
Back home I experimented in the kitchen to recreate it, and it turned out just right. Since then it’s become a staple during warm months.
How to make simple caprese salad
Ingredients are straightforward: ripe tomatoes, fresh basil leaves, mozzarella slices, a good balsamic reduction or vinegar, and extra-virgin olive oil.
It’s an effortless dish that showcases quality ingredients—simple preparation and big flavor.
Start by washing and slicing the tomatoes into even rounds. Arrange them on a serving platter so each slice is visible and easy to access.
Next, slice fresh mozzarella into thin rounds and place one on top of each tomato slice.
Basil anyone?
Top each mozzarella slice with a basil leaf—one or two leaves per stack, depending on the size of the leaves and your taste.
Finish with a drizzle of balsamic reduction or vinegar followed by a light stream of extra-virgin olive oil. Add a pinch of salt and a touch of black pepper to taste.
Serve immediately so the tomatoes and mozzarella stay fresh. This salad is a perfect appetizer or a light side for a summer meal.
Christopher sets the plates and we dig into these bright, simple rounds—so satisfying and full of summer flavor.
I hope you enjoy this easy caprese salad as much as we do.
Other popular salad recipes
- Yellow Beet and Fig
- Cucumber
- Wedge
And as always, may all your dishes be delish!
Simple Caprese Salad
Ingredients
- 3 tomatoes cut in thin rounds
- 20 slices mozzarella
- 20 basil leaves one or two per tomato slice
- 2 tablespoons balsamic vinegar or balsamic reduction
- 2 tablespoons olive oil
- 1/16 teaspoon salt
- 1/16 teaspoon pepper
Instructions
- Line your serving dish with tomato slices.
- Sprinkle a pinch of salt and lightly pepper each slice.
- Place a slice of mozzarella on each tomato round.
- Top each mozzarella slice with a basil leaf.
- Drizzle balsamic vinegar or reduction over the basil to taste.
- Drizzle olive oil to complement the balsamic.
- Serve immediately.
- Smile.
- Enjoy.
Notes
Nutrition
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Calories: 80kcal
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Carbohydrates: 1g
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Fat: 1g
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Sodium: 9mg