This summer is the summer of heirloom tomatoes. Ripe, juicy heirloom tomatoes in all shades of red, yellow and orange. My friends have gifted me a few from their gardens this summer, and they’re so perfect when sliced and sprinkled with a little olive oil and flaky salt. I couldn’t walk by the overflowing bins at Whole Foods one more time without stocking up and making something big and bold out of those gorgeous tomatoes. What better than a classic Caprese salad, made with the simplest of ingredients?
Traditional Caprese salads are made with slices of tomato, mozzarella, sprinkled generously with basil, salt and pepper, finished with a drizzle of olive oil. You may or may not find a drizzle of thick balsamic vinegar on top as well. Caprese salad (insalata Caprese) literally means “salad of Capri.” Capri is an Italian island in the Mediterranean. I can’t confirm that it actually originated there, but it is Italian and it is delicious. A well-made Caprese salad will make a statement at your summer parties, but it’s easy and simple enough to enjoy on a regular weeknight.
How to Make the Best Caprese Salad
The trick to making a Caprese salad worth eating is to use fantastic ingredients. That’s it!
1) Ripe, juicy tomatoes
In other words, Caprese salads are for summertime and summertime only! I used a variety of heirloom tomatoes but regular garden tomatoes (good ones) will also work marvelously. I recommend cutting them with a serrated knife for ease and for the cleanest slices (here’s my favorite and here’s a more affordable one, both are affiliate links).
2) Great mozzarella (or burrata)
Fresh mozzarella if you can find it. Otherwise, find mozzarella balls packed in water. The mozzarella balls that come in vacuum-sealed bags tend to be rubbery and don’t absorb olive oil and tomato juice like the other kinds do. My only real deviation from classic Caprese salads was using burrata instead of mozzarella. Burrata is mozzarella with a glorious cream and mozzarella-infused interior. It’s more delicate than pure mozzarella, and it offers more texture and creaminess. I recommend it if you can find it.
3) Fresh basil
You want beautifully green, well-hydrated basil leaves. The smaller leaves look the nicest, so pick those if you have the option.
4) High-quality olive oil
You don’t have to spend a million bucks on good olive oil. You do need to make sure it’s real, pure, extra-virgin olive oil, which is made from the first pressing of the olives. Be sure to always screw the lid back on, and store it in a cool, dark place like a cupboard. Olive oil should not taste bitter or rancid—if it does, it has gone bad. My go-to olive oils are California Olive Ranch (Arbequina or Everyday) or Trader Joe’s Kalamata olive oil.
5) Flaky sea salt and freshly ground black pepper
Not the kind from salt and pepper shakers, please. Ideally, you want to use flaky sea salt (Maldon sea salt is worth every penny), but kosher salt will work, too. Freshly ground black pepper from a pepper grinder is the only way to go.
Sometimes you’ll find Caprese salads with drizzles of balsamic vinegar or pesto, which are lovely additions but not entirely necessary. If you want to add balsamic, use a thick, aged balsamic vinegar or balsamic glaze for best results.
Watch How to Make Caprese Salad
More Fresh Tomato Recipes
Hurry and make these recipes before summer ends:
Classic Tomato Basil Bruschetta Caprese Pasta Salad Easy Tomato Salad Simple Caprese Skewers with Balsamic Dipping Sauce Tomato Gazpacho
I hope you love this Caprese salad as much as I do. It’s a Caprese salad to get excited about! Please let me know how you like it in the comments, and I’d love to see your gorgeous salads on Instagram—tag them #cookieandkate so I can see!
Make it dairy free/vegan: As long as you’re using great tomatoes, you’ll enjoy this salad without cheese. If you’d like some creaminess, I think this salad would be nice with dollops of my vegan sour cream or with slices of avocado. Change it up: Try substituting ripe peaches for some of the tomatoes!
