Ensalada caprese — tomate, mozzarella y albahaca
The salad that captures an Italian summer in three ingredients: ripe tomatoes, fresh mozzarella and basil, arranged in the red-white-green of the Italian flag, dressed simply with good olive oil and salt. From the island of Capri, it's barely a recipe — which is exactly why it lives or dies on the quality of the tomatoes, the mozzarella and the oil.
Slice ripe tomatoes and fresh mozzarella (preferably fior di latte or mozzarella di bufala) into rounds of similar thickness. Arrange them overlapping on a plate, alternating, and tuck fresh basil leaves between. Drizzle with good extra virgin olive oil, season with flaky salt (and pepper if you like), and serve immediately at room temperature. That's it — no cooking, no vinegar.
- It's all about quality: ripe summer tomatoes, fresh mozzarella and good olive oil — there's nowhere to hide.
- Serve at room temperature, not fridge-cold, so the tomato and mozzarella taste their best.
- Traditionally no balsamic — just olive oil, salt and basil (a drizzle of balsamic is a non-classic add-on).
Equipment
- Sharp knife
- Serving plate
Ingredientes
Salad
- 4 ripe tomatoes, sliced
- 250 g fresh mozzarella (fior di latte or di bufala), sliced
- A bunch of fresh basil leaves
To dress
- 30 ml extra virgin olive oil
- Flaky sea salt; black pepper (optional)
Elaboración
- PASO01
Take the tomatoes and mozzarella out of the fridge ahead of time — caprese tastes far better at room temperature than cold.
- PASO02
Slice the tomatoes and mozzarella into rounds of roughly the same thickness (about 1 cm). Drain the mozzarella slices briefly on a towel if very wet.
- PASO03
Lay the slices overlapping on a platter, alternating tomato and mozzarella, tucking whole basil leaves between them — the classic red, white and green.
- PASO04
Drizzle generously with good extra virgin olive oil and sprinkle with flaky salt (and a little pepper, if you like).
- PASO05
Serve immediately, at room temperature, with bread to mop up the tomato-y, basil-scented oil.
Make ahead
Not really a make-ahead dish — its appeal is freshness. Have the components at room temperature and sliced, then arrange and dress just before serving.
Storage
Best assembled and eaten immediately — once dressed and salted, the tomatoes weep and the salad waters down. You can slice the components a little ahead, but dress and salt only at the last moment.
Variations
Caprese skewers
Thread cherry tomatoes, mini mozzarella (bocconcini) and basil onto sticks for a party bite.
With burrata
Swap the mozzarella for creamy burrata for a richer, more indulgent version.
Balsamic (non-classic)
Outside Italy a drizzle of balsamic glaze is common — purists leave it off, but it's popular.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Preguntas frecuentes
Does caprese have balsamic vinegar?
Traditionally no. Authentic insalata caprese is dressed only with good extra virgin olive oil and salt — the basil and ripe tomato provide all the brightness. A drizzle of balsamic glaze is a popular non-Italian addition, but purists leave it off so the three core ingredients shine.
What mozzarella should I use?
Fresh mozzarella — either fior di latte (cow's milk) or the richer mozzarella di bufala (buffalo milk). Drain it briefly if it's very wet. Avoid the firm, low-moisture 'pizza' mozzarella, which is rubbery and bland for a salad where the cheese is a star.
Why serve it at room temperature?
Cold dulls flavour and aroma. Letting the tomatoes and mozzarella come to room temperature before slicing makes the tomatoes taste sweeter and more fragrant and the mozzarella creamier. Fridge-cold caprese tastes flat by comparison.
How do I stop it going watery?
Use ripe but firm tomatoes, drain wet mozzarella on a towel, and — most importantly — dress and salt only just before serving. Salt draws water out of the tomatoes, so salting early makes a puddle. Assemble at the last minute.
What's the best tomato for caprese?
A ripe, flavourful summer tomato — the dish is only as good as the tomato. Use whatever is in peak season and tastes great raw (a good vine or heirloom variety). Pale, watery, out-of-season tomatoes make a disappointing caprese no matter how good the mozzarella is.
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