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Fresh sliced mozzarella cheese and tomatoes on a small salad plate garnished with fresh basil, olive oil, salt, and pepper.
5 from 2 votes

Caprese Salad Recipe

Traditional Caprese Salad Recipe made with alternating slices of juicy, ripe tomatoes, creamy mozzarella, fresh basil leaves, and olive oil.
Prep Time10 mins
Total Time10 mins
Servings: 4 as an appetizer
Calories: 363kcal


  • 4 ripe tomatoes approx. 1/4-inch thick slices
  • 1 pound fresh mozzarella approx. 1/4-inch thick slices (see notes)
  • ½ cup fresh basil leaves about 1 small bunch)
  • Extra-virgin olive oil for drizzling
  • salt + pepper to taste
  • Balsamic vinegar (optional - not shown)


  • Slice the tomatoes and mozzarella. Use a sharp knife to cut the tomatoes into slices approximately ¼" thick. Apply the same method to the mozzarella cheese, cutting it into slices approximately ¼-½" thick.
  • Arrange. Arrange the sliced tomatoes and mozzarella onto over large serving platter or two smaller serving plates so that the tomatoes and the mozzarella alternate.
  • Garnish, drizzle, and serve. Tuck a fresh basil leaf between each layer of tomato and mozzarella, drizzle with olive oil, and sprinkle with salt and pepper, to taste. Enjoy!


  • I recommend using a full-fat mozzarella. Ideally fresh or one that is packed in water as it will retain more moisture and creamyness.
  • Allow your caprese salad to rest, covered, for 20-30 minutes before serving. This fives the tomatoes time to release some of their juices and their flavors to meld.


Calories: 363kcal | Carbohydrates: 7g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 717mg | Potassium: 387mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1949IU | Vitamin C: 17mg | Calcium: 590mg | Iron: 1mg
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