How to Make a Simple Caprese Salad

Oh hello there, I didn’t see you come in.  Today’s How To/Recipe is for a simple Caprese salad.  This dish really isn’t hard to make, and it’s more of a How To than a recipe because it’s more about procedure than about cooking.  It’s a cold dish that centers on the quality of your ingredients, the 3 key solid ingredients are mozzarella, tomato, and basil.  In just those three items your options are almost endless, you could do burrata cheese with heirloom tomatoes and Thai basil to end up with a completely different flavor from a hard pressed mozzarella with a vine ripe and micro basil.  All have their own merit, but today we’re just learning the classic accompanied with a simple balsamic/oil drizzle.


Caprese Salad
Caprese Salad on a plate!


  • 1 – Vine Ripe Tomato
  • 1/4 lb – Ball of Fresh Mozzarella in Water
  • 4-5 – Large Fresh Basil Leaves
  • 1/4 Cup – Olive Oil
  • 1/4 Cup – Balsamic Vinegar
  • 1 Tsp – Black Pepper
  • 2 Tsp – Salt


  1. Cut off top & bottom 1/4″ of tomato.  Slice rest of tomato into 1/4″ slices
  2. Remove mozzarella from water, pat dry with paper towel
  3. Using a very sharp knife, slice the mozzarella ball into 1/4″ slices
  4. Cut all basil leaves in half lengthwise
  5. Sprinkle mozzarella and tomato with salt and pepper
  6. You can assemble as in the photo above and build up, OR you can do as the picture below and overlap in a line.  My personal preference is doing the line if not accompanied with any salad.
  7. Then drizzle your salad with a bit of oil and balsamic vinegar, and serve!
Caprese Salad in a line!
Caprese Salad in a line!

As you can see it’s really a simple dish, but it’s a great addition to your recipes, it’s also a great on-the-fly recipe.  You’re cooking for some friends and you don’t have an appetizer?  Caprese salad arranged on a bed of arugula with some almonds sprinkled on top, and you’ve got something restaurant worthy in your living room.  As always, I’m just here to disseminate information so that you can do with it what you will.  As I said above, it’s all about your ingredients, so treat them with care; when you try your tomato, if it’s too tart balance it with some sugar, if your mozzarella is bland hit it with salt.  When the ingredients are treated with care the end product is never bad!


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