Go Back
5 from 1 vote

caprese salad recipe

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


  • 2-3 medium heirloom or salad tomato
  • 1 mozzarella fiordilatte or bufala
  • 4 basil leaves or a teaspoon of fresh or dried oregano
  • 1 tablespoon of olive oil
  • sea salt


  1. Chop the basil or oregano (if fresh) leaves.

  2. Slice the tomatoes and the mozzarella in medium pieces.

  3. Place them in a medium bowl and season with olive oil, salt to your taste and herbs.

  4. Mix and let rest 30 minutes to 2 hours before serving, at room temperature.

Recipe Notes

You can make the caprese salad the day before and refrigerate it overnight. But take it out of the fridge at least an hour before serving it! It won't be the same, but more than good enough to eat.