Authentic Italian Caprese Salad Recipe

This simple, no-effort summer dish is featured in my Simposio cookbook dedicated to Capri—the island of lemons, sea breeze, and perfect tomatoes.

Caprese salad is the ultimate Italian summer lunch or side dish. All you have to do is slice tomatoes and mozzarella… and follow a few simple steps to make a truly delicious Italian Caprese salad.

caprese salad

MAKING THE ITALIAN CAPRESE SALAD AHEAD OF TIME

The first thing to know about this Italian Caprese salad recipe is that it benefits from a little rest. Make it 30 minutes to two hours in advance: the flavors will meld beautifully, the juices will gather, and the herbs will release their aroma.

Which herbs, you ask?

CAPRESE SALAD WITH BASIL OR OREGANO (OR BOTH)

Basil or oregano—you choose. Or use both.

Basil must be fresh and hand-torn (cutting with a knife causes oxidation), while oregano can be fresh or dried. These herbs are the secret that transforms a Caprese from basic to exceptional. That, and the resting time.

WHICH MOZZARELLA IS BEST FOR CAPRESE SALAD?

For full flavor, choose the best mozzarella you can find. Fiordilatte is perfectly fine, but buffalo milk mozzarella (Mozzarella di Bufala) makes this dish extraordinary.

HEIRLOOM OR CHERRY TOMATOES?

Tomatoes should be firm and crisp—either heirloom varieties or flavorful cherry tomatoes. My favorite is the “pachino riccio,” also known as “costoluto”: a spring tomato, available only for a short season.

OTHER INGREDIENTS (IF YOU MUST)

A few traditional additions are allowed in a Caprese salad recipe: a sprinkle of black pepper, a few black olives, anchovy fillets, or a touch of pesto. Add gently. The tomato and mozzarella must remain the stars.

Print

Caprese Salad Recipe

Course Main Course
Cuisine Italian
Total Time 15 minutes
Servings 1
Calories 230 kcal
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 2-3 medium heirloom or salad tomatoes
  • 1 mozzarella fiordilatte or buffalo
  • 4 basil leaves or 1 teaspoon fresh/dried oregano
  • 1 tablespoon extra virgin olive oil
  • Sea salt

Instructions

  1. Chop or hand-tear (if using fresh) the basil or oregano.

  2. Slice the tomatoes and mozzarella into medium pieces.
  3. Place them in a medium bowl. Season with olive oil, sea salt, and herbs.

  4. Mix gently and let rest at room temperature for 30 minutes to 2 hours before serving. While you wait, dive into Capri’s lunar sea through the pages of Capri’s Simposio.

    Get your copy on Amazon.

Recipe Notes

You can make Caprese salad the day before and refrigerate it overnight—just remember to take it out at least an hour before serving. It won’t be the same, but it’ll still be delicious.

Enjoy your Caprese salad with toasted bread and a glass of good wine.

Buon appetito!
– Claudia