Insalata Caprese

    15 min

    Because this salad is so simple, the freshest top-quality ingredients are important.

    313 people made this

    Serves: 6 

    • 4 large ripe tomatoes, sliced
    • 500g (1 1/4 lb) fresh mozzarella cheese, sliced
    • handful fresh basil leaves
    • 3 tablespoons extra virgin olive oil
    • fine sea salt to taste
    • freshly ground black pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. On a large platter, alternate and overlap the tomato slices, mozzarella slices and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

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    Reviews in English (250)


    I've been making this salad for years. However, us Sicilians make it a little different. Also, another trick is to use fresh bocconcini (the smaller fresh moz. balls) and to use very fresh Roma (chopped) tomatoes or cherry/plum tomatoes. I add a lot of balsamic dressing with only a splash of olive oil (plus at least 3-4 cloves of fresh chopped garlic). Mix together and let the flavors marinate together (it tastes delicious when the balsamic vinegar and garlic flavors soak into the cheese). Just a little Sicilian twist to the caprese salad.  -  24 Apr 2005  (Review from Allrecipes US | Canada)


    My fiance and I ate this nearly every day when we were in Italy. The submitter isn't lying - top-quality ingredients are essential. Use tomatoes on the vine, not beefsteaks. If at all possible, use Buffalo mozzerrella, it is absolutely, UNBELIEVABLY moist and delicious and tastes nothing like the over-processed variety (if you live in the mid-Atlantic, Wegman's has it). I personally like to drizzle a little good Balsamic on at the end and sometimes sprinkle some kosher salt on top. Mmmmmmmm......  -  19 Dec 2004  (Review from Allrecipes US | Canada)


    This is a traditional Italian favorite in our family which is at its best in summer, with juicy, flavorful, red-ripe Roma tomatoes and bright, crisp fresh basil. Simple and just plain delicious, even with nothing more than a good, crusty bread!  -  18 Mar 2008  (Review from Allrecipes US | Canada)