Authentic Caprese Salad with Cherry Tomatoes

Caprese Salad Recipe Ingredients

At its heart, a Caprese needs ripe tomatoes, fresh mozzarella, fragrant basil, good olive oil and a bit of salt and pepper. That is all it takes to make a bright, summer-forward salad.

Ingredients for this Caprese salad with cherry tomatoes:

• Cherry tomatoes: halved for sweet bursts and color. You can use only cherry tomatoes or combine them with ½ lb roma or other medium tomatoes for variety.
• Fresh mozzarella: torn into rough pieces so the oil and tomato juices cling to it.
• Mini bocconcini: left whole, or replace with additional torn fresh mozzarella.
• Fresh basil leaves: torn, not chopped, to keep them vivid and avoid bruising.
• Extra virgin olive oil: use a good, peppery bottle as it shapes the flavor.
• Kosher salt and black pepper: salt is divided between salting the tomatoes and finishing the salad; black pepper to taste.

Full recipe quantities and notes appear in the recipe card below.

Variations and Substitutions

This classic is flexible. A few popular variations:

• Burrata swap: replace the mozzarella with torn burrata for extra creaminess just before serving.
• Balsamic: a light drizzle of aged balsamic or a balsamic reduction can add sweetness and depth, but it’s optional.
• Fruit twists: try strawberries, peaches or watermelon in place of or alongside tomatoes for a seasonal take.
• Panzanella: add toasted or grilled bread to turn the salad into a heartier panzanella-style dish.

Essential Tools

You need almost no equipment for this no-cook salad:

• Sharp knife for clean tomato slices.
• Cutting board, preferably with a juice groove.
• Wide shallow bowl to salt and lightly brine the tomatoes.
• Serving platter to display the layers.

How to Make Caprese Salad: An Easy Guide

This cherry tomato Caprese comes together quickly—about 15 minutes of hands-on time. The key steps are warming the ingredients to room temperature, salting the tomatoes to create a light brine, tearing the cheese, then assembling and dressing at the last minute.

Bring Ingredients to Room Temperature

Remove tomatoes and cheese from the fridge about 30 minutes before assembling. Cold dulls tomato aroma and makes mozzarella firm and squeaky; room temperature lets the flavors bloom.

Tear the Mozzarella

Use your hands to tear fresh mozzarella into uneven pieces. The ragged edges hold oil and tomato juices better than neat slices. Leave mini bocconcini whole.

Salt the Tomatoes

Place tomato slices and halved cherry tomatoes in a wide shallow bowl. Sprinkle about 1 tsp kosher salt and toss gently. This draws out a little juice that becomes the natural dressing when mixed with olive oil.

Layer It Casually

Arrange the tomatoes on a serving platter, then scatter torn mozzarella and bocconcini, and most of the torn basil leaves. Alternate components so each bite has tomato, cheese and herb. Avoid tossing; a gentle, casual layering looks best.

Dress and Serve

Just before serving, drizzle high-quality extra virgin olive oil over the salad, add the remaining ½ tsp kosher salt and a little black pepper. Scatter the remaining basil on top and serve immediately.

5 Common Mistakes to Avoid

Avoid these common missteps to keep your Caprese fresh and flavorful:

1. Using cold ingredients: chilling mutes tomato aroma and firms mozzarella.
2. Skipping the salt step: salting the tomatoes first creates a flavorful brine.
3. Dressing too early: adding oil and salt long before serving draws out excess water and makes the salad soggy.
4. Chopping the basil: a knife bruises and darkens basil; tear leaves by hand instead.
5. Buying the wrong mozzarella: avoid low-moisture block mozzarella meant for melting—use soft fresh mozzarella packed in water.

Make Ahead and Storage

Caprese is best eaten fresh, but some prep can be done ahead.

Storing Leftovers

• Fridge: Store leftovers in an airtight container for up to 1 day.
• Drain first: Pour off excess liquid so the cheese doesn’t become soggy.

How to Prep Ahead

• Prep elements early: Slice tomatoes and tear cheese a few hours ahead, but hold off on dressing.
• Dress at serving: Add oil, salt and basil only just before serving for best texture.

Freezing

• Do not freeze: Tomatoes and fresh mozzarella become mushy when thawed.

What to Serve with Caprese Salad

Caprese pairs beautifully with a wide range of mains and sides. It makes an excellent companion for grilled proteins, simple pastas, and crusty breads, and it fits well into both light and more substantial summer meals.

Grilled Mains

• Grilled chicken: a balsamic-marinated or simply seasoned grilled chicken pairs nicely.
• Steak: grilled steak adds a hearty contrast to the fresh salad.
• Seafood: grilled or sautéed shrimp or fish work well alongside Caprese.

Bread and More

• Garlic bread or crusty bread: perfect for mopping up the tomato juices.
• Pizza night: serve alongside flatbread pizza for a lighter pairing.
• More vegetables: grilled eggplant or zucchini complement a vegetarian spread.

Tips for the Best Classic Caprese

Small details lift this simple salad to exceptional:

• Choose ripe tomatoes: they are the star—cherry tomatoes are great year-round.
• Use high-quality extra virgin olive oil: its flavor is prominent, so choose a peppery, fruity bottle.
• Tear the cheese instead of slicing for better texture and flavor absorption.
• Salt in layers: season the tomatoes first, then adjust at the end.
• Finish with flaky salt just before serving for a pleasant crunch and extra flavor.