If you’re like me, you’ve had days when you don’t want to cook something heavy but still want food that feels fresh, colorful, and a little fancy.
That’s when I fell in love with Caprese Salad. I first made it when I had just 15 minutes before friends came over, and honestly—it turned out so good I’ve been hooked since then.
Today, I want to share this quick and perfect recipe with you. It’s easy, light, and honestly, you’ll feel like you’re eating in an Italian café.
What is a Caprese Salad?
Caprese Salad is a simple Italian dish made with three main stars: tomatoes, fresh mozzarella, and basil. That’s it—just three ingredients that taste like magic when put together.
The beauty of this salad is how fresh and bright it feels. It’s not heavy, not complicated, and it makes you feel good after eating.
Why You’ll Love This Salad
Here’s why I think you’ll love it as much as I do:
- Quick to make – 14 minutes and you’re done.
- Beautiful to look at – red, green, and white just like the Italian flag.
- Tastes amazing – creamy mozzarella, juicy tomatoes, and the burst of basil leaves.
- No cooking needed – all you do is slice and arrange.
If you’re tired of oily or heavy foods, this salad is like a breath of fresh air on your plate.
Ingredients You’ll Need
To keep it simple, here’s everything you need:
- Fresh ripe tomatoes (2–3 medium or a handful of cherry tomatoes)
- Fresh mozzarella cheese (the soft ball type, not shredded)
- Fresh basil leaves (handful, bright green)
- Extra virgin olive oil (2–3 tbsp)
- Salt and black pepper (to taste)
- (Optional) Balsamic glaze for a sweet tangy finish
How to Make Caprese Salad in 14 Minutes
Here’s exactly how I do it:
- Slice the tomatoes – Cut them into thick, even slices so they don’t fall apart.
- Slice the mozzarella – Keep the slices the same size as the tomatoes.
- Arrange on a plate – Lay them in a circle or row, alternating tomato, mozzarella, and basil.
- Season – Sprinkle salt and freshly cracked black pepper.
- Drizzle – Pour olive oil over the top. If you like, add balsamic glaze for extra flavor.
- Serve fresh – Don’t wait too long, because the tomatoes can release water.
That’s it. No cooking, no long prep—just pure fresh goodness.
My Tips for the Best Caprese Salad
I’ve made this many times, and here’s what makes it perfect:
- Use ripe, juicy tomatoes—they make or break the salad.
- Always pick fresh mozzarella, not the pre-shredded or hard kind.
- Don’t skip the olive oil—a good olive oil makes the flavors pop.
- Eat it right away—Caprese Salad tastes best fresh, not when it’s been sitting for hours.
When to Serve This Salad
Honestly, I make it whenever I feel lazy but still want to eat something fresh. But here are my favorite times to serve it:
- As a starter before dinner
- A light lunch with some bread on the side
- At a summer picnic or BBQ
- As a side dish with pasta or grilled chicken
FAQs About Caprese Salad
Q: Can I make this salad ahead of time?
A: I don’t recommend making it hours before. The tomatoes release water and the mozzarella gets soggy. Make it fresh—it only takes 14 minutes.
Q: What if I don’t have fresh mozzarella?
A: You can use regular mozzarella, but fresh mozzarella balls give the best texture and flavor.
Q: Do I need balsamic glaze?
A: Not at all. Traditional Caprese Salad doesn’t even use it. But if you like sweet-tangy flavors, it’s a nice touch.
Q: Can I use cherry tomatoes instead of big ones?
A: Yes! Just cut them in half and mix with mozzarella balls (bocconcini). It makes a fun bite-sized version.
Q: Is this salad healthy?
A: Yes! It’s light, full of fresh veggies, and has healthy fats from olive oil. It’s great if you want a quick, guilt-free dish.
And that’s it. A fresh, colorful, and delicious Caprese Salad in just 14 minutes. Try it once, and I promise you’ll come back to it again and again like I did.