Tasty Caprese Salad

I’ll never forget the first time I made a proper caprese salad with peak-season tomatoes and creamy fresh mozzarella—it was one of those moments where I realized that sometimes the simplest recipes are the most delicious. There’s something magical about letting a few quality ingredients shine without overcomplicating things. Today I’m sharing my go-to version that I make on repeat all summer long!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 35-40 g
• Fat: 70-75 g
• Carbohydrates: 25-30 g

Ingredients

For the salad:

• 8 oz fresh mozzarella pearls or sliced logs
• 1.25 lbs ripe tomatoes, sliced 1/4-inch thick
• 3/4 cup fresh basil leaves, torn by hand
• 1.5 tbsp balsamic glaze

For the dressing:

• 1 garlic clove, finely minced
• 1/2 tsp Dijon mustard
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp dried oregano
• 1/4 tsp dried parsley
• 1/4 tsp dried thyme
• 3/4 tsp sea salt
• 1/4 tsp freshly cracked black pepper
• 1/2 tsp honey
• 1 pinch red pepper flakes

Step 1: Prepare the Dressing

• 1 garlic clove, finely minced
• 1/2 tsp Dijon mustard
• 1 tbsp balsamic vinegar
• 1/2 tsp honey
• 1/2 tsp dried oregano
• 1/4 tsp dried parsley
• 1/4 tsp dried thyme
• 3/4 tsp sea salt
• 1/4 tsp freshly cracked black pepper
• 1 pinch red pepper flakes
• 3 tbsp extra virgin olive oil

In a jar with a tight-fitting lid, combine the minced garlic, Dijon mustard, balsamic vinegar, honey, dried oregano, parsley, thyme, sea salt, black pepper, and red pepper flakes.

Add the extra virgin olive oil and shake vigorously for about 30 seconds until the dressing is well emulsified and the seasonings are fully dissolved.

Set aside at room temperature while you prepare the salad components.

I like to let the dressing sit for a few minutes so the flavors have time to meld together before using it.

Step 2: Slice Tomatoes and Prepare Components

• 1.25 lbs ripe tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella pearls or sliced logs
• 3/4 cup fresh basil leaves, torn by hand

Slice the ripe tomatoes into 1/4-inch thick rounds and arrange them on a cutting board or plate.

Keep the mozzarella pearls or sliced logs nearby, and tear the fresh basil leaves by hand into bite-sized pieces, being careful not to bruise them.

Hand-tearing basil rather than cutting it prevents browning and bitter flavors from developing on the cut edges.

Step 3: Assemble and Dress the Salad

• sliced tomatoes from Step 2
• mozzarella from Step 2
• two-thirds of the basil from Step 2
• dressing from Step 1

In a large serving bowl, gently combine the sliced tomatoes, mozzarella, and about two-thirds of the torn basil.

Shake the dressing from Step 1 once more to recombine, then drizzle it over the salad and gently toss to coat all components evenly without breaking down the delicate mozzarella.

Be gentle when tossing to maintain the texture and integrity of the fresh ingredients.

Step 4: Finish and Serve

• assembled salad from Step 3
• 1.5 tbsp balsamic glaze
• remaining basil from Step 2

Transfer the dressed salad to a serving bowl or individual plates.

Drizzle the balsamic glaze over the top and garnish with the remaining fresh basil.

Serve immediately while the components are still cool and the flavors are at their brightest.

Tasty Caprese Salad

Delicious Tasty Caprese Salad recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Calories: 950

Ingredients Method

Ingredients

  

For the salad

• 8 oz fresh mozzarella pearls or sliced logs
• 1.25 lbs ripe tomatoes, sliced 1/4-inch thick
• 3/4 cup fresh basil leaves, torn by hand
• 1.5 tbsp balsamic glaze

For the dressing

• 1 garlic clove, finely minced
• 1/2 tsp Dijon mustard
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp dried oregano
• 1/4 tsp dried parsley
• 1/4 tsp dried thyme
• 3/4 tsp sea salt
• 1/4 tsp freshly cracked black pepper
• 1/2 tsp honey
• 1 pinch red pepper flakes

Method

 

1. In a jar with a tight-fitting lid, combine the minced garlic, Dijon mustard, balsamic vinegar, honey, dried oregano, parsley, thyme, sea salt, black pepper, and red pepper flakes. Add the extra virgin olive oil and shake vigorously for about 30 seconds until the dressing is well emulsified and the seasonings are fully dissolved. Set aside at room temperature while you prepare the salad components. I like to let the dressing sit for a few minutes so the flavors have time to meld together before using it.
2. Slice the ripe tomatoes into 1/4-inch thick rounds and arrange them on a cutting board or plate. Keep the mozzarella pearls or sliced logs nearby, and tear the fresh basil leaves by hand into bite-sized pieces, being careful not to bruise them. Hand-tearing basil rather than cutting it prevents browning and bitter flavors from developing on the cut edges.
3. In a large serving bowl, gently combine the sliced tomatoes, mozzarella, and about two-thirds of the torn basil. Shake the dressing from Step 1 once more to recombine, then drizzle it over the salad and gently toss to coat all components evenly without breaking down the delicate mozzarella. Be gentle when tossing to maintain the texture and integrity of the fresh ingredients.
4. Transfer the dressed salad to a serving bowl or individual plates. Drizzle the balsamic glaze over the top and garnish with the remaining fresh basil. Serve immediately while the components are still cool and the flavors are at their brightest.