Insalata Caprese (Fresh Mozzarella, Tomato & Basil Salad)

A bright, classic Italian lunch salad with juicy tomatoes, creamy mozzarella, and basil, finished with a simple olive oil dressing that tastes like summer.

Ingredients

• 2 large ripe tomatoes (about 1 lb / 450g), preferably heirloom or vine-ripened
• 8 oz (225g) fresh mozzarella (ball or log), well chilled
• 1 packed cup fresh basil leaves (about 25g)
• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar (optional but classic)
• 1/2 tsp flaky sea salt (or 1/3 tsp fine salt), plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 small garlic clove, cut in half (optional pantry staple)

Method

• 1

  Step 1: Prep the tomatoes

  Slice the tomatoes into 1/3-inch (8–10mm) rounds. Lay them on a plate and sprinkle lightly with a pinch of salt. Let sit 5 minutes to draw out juices (this seasons the tomatoes from within).

• 2

  Step 2: Slice the mozzarella

  Slice mozzarella into similar-thickness rounds. If it’s very wet, gently blot with paper towels so the salad doesn’t get watery.

• 3

  Step 3: Build the salad

  On a platter (or two lunch plates), alternate tomato slices and mozzarella slices, slightly overlapping. Tuck basil leaves between slices so you get basil in every bite.

• 4

  Step 4: Dress

  Drizzle evenly with extra-virgin olive oil. If using, drizzle balsamic vinegar lightly (a little goes a long way). Finish with the remaining salt and black pepper.

• 5

  Step 5: Optional garlic perfume (very Italian trattoria-style)

  Rub the cut side of the halved garlic clove lightly over the serving platter before assembling. It should smell gently garlicky, not pungent.

• 6

  Step 6: Serve

  Let the salad stand 2–3 minutes so the flavors meld, then eat right away while the tomatoes are juicy and the mozzarella is cool and creamy.

Tips

• **Best tomatoes matter**: Use the ripest tomatoes you can find—Caprese is simple, so ingredient quality is everything.
• **Mozzarella choice**: Fresh cow’s milk mozzarella is classic; buffalo mozzarella is richer and more luxurious (and often pricier).
• **Make it more lunch-filling (still light)**: Add extra basil and a touch more olive oil; serve with crusty bread if you have it (optional).
• **Avoid a watery salad**: Blot mozzarella and salt tomatoes lightly, not heavily—too much salt will pull out excessive liquid.
• **Storage**: Best eaten immediately. If needed, refrigerate up to 1 day; bring to cool room temp for 10 minutes before eating for better flavor.

Nutrition (per serving, estimate)