Fresh Caprese Salad with Creamy Mozzarella
A simple and delicious summer salad featuring ripe tomatoes, creamy fresh mozzarella, and fresh basil, dressed with extra virgin olive oil and sea salt. Perfect for quick meals or as a light appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Cuisine: Italian
Ingredients
- Fresh ripe heirloom or vine-ripened tomatoes
- Creamy fresh mozzarella cheese (bocconcini or soft mozzarella log)
- Fresh basil leaves
- Extra virgin olive oil (2 tablespoons)
- Balsamic vinegar (optional, about 1 teaspoon)
- Flaky sea salt (such as Maldon)
- Freshly ground black pepper
Instructions
- Wash and dry your tomatoes and basil thoroughly.
- Slice the tomatoes into 1/4-inch (6mm) thick slices. Halve or quarter cherry tomatoes if using.
- Gently tear the fresh mozzarella into bite-sized pieces.
- Arrange alternating slices of tomato and torn mozzarella on a serving plate, layering basil leaves between or scattering on top.
- Drizzle 2 tablespoons of extra virgin olive oil evenly over the salad. Add a light drizzle of balsamic vinegar if desired.
- Season with flaky sea salt and freshly ground black pepper to taste.
- Let the salad rest at room temperature for 10-15 minutes before serving to allow flavors to meld.
Notes
Use fresh mozzarella balls or a soft mozzarella log for best creamy texture. Let ingredients come to room temperature before serving. Pat mozzarella dry if too watery. Rest salad for 10-15 minutes to meld flavors. Avoid overdressing with olive oil and balsamic vinegar. For a dairy-free option, substitute mozzarella with plant-based cheese. Variations include adding arugula, toasted pine nuts, or grilled tomatoes and basil for a warm salad.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 220
- Fat: 18
- Carbohydrates: 4
- Fiber: 1
- Protein: 12
Keywords: Caprese salad, fresh mozzarella, summer salad, Italian salad, easy salad recipe, fresh tomatoes, basil, olive oil