I admit I don’t always give my basil plant the attention it deserves — it can be easy to forget herbs when life gets busy. Tomatoes, on the other hand, never last long in our kitchen. We go through them quickly, whether they’re used in salads, sandwiches, or just sliced with a sprinkle of salt. When the basil is healthy and glossy, my go-to is a classic Caprese salad dressed with a simple balsamic and olive oil vinaigrette. It’s a dish that highlights three ingredients at their best: fragrant basil, ripe tomatoes, and creamy fresh mozzarella.
This Caprese salad is incredibly forgiving and elegant at the same time. The preparation is minimal, but the presentation makes it feel special. You can arrange the slices in a stacked, individual serving for a refined look, or layer them on a platter for a casual family-style presentation. If you’re serving people who prefer plain plates, prepare small skewers or single bites—one tomato slice, one piece of mozzarella, and a basil leaf—to make it easy for everyone to enjoy.
One key tip: buy fresh mozzarella that’s packed in water. Mozzarella sold this way stays moist and soft, with a milky flavor that vacuum-sealed cheeses usually lack. When you slice it thin — about 1/4 inch — it pairs perfectly with the tomatoes and absorbs the dressing in a way that improves every bite. For tomatoes, choose ripe, flavorful varieties such as vine-ripe or heirloom if available; they’ll make a noticeable difference in texture and taste.
The dressing in this recipe is straightforward and versatile. Extra-virgin olive oil and balsamic vinegar form the base; a touch of grated Parmesan adds a savory depth, while a pinch of crushed red pepper gives a gentle warmth. Finish with salt and freshly ground pepper to taste. This same vinaigrette works well on other greens — spinach, arugula, or romaine — and can be whisked up in minutes. If you prefer a thicker glaze, you can reduce the balsamic first, but the proportions below yield a bright, balanced dressing that complements rather than overwhelms the fresh ingredients.
When assembling the salad, arrange tomato and mozzarella slices alternately, tucking basil leaves between them or placing a leaf atop each stack. Pour the dressing lightly so it enhances the natural flavors without making the salad soggy. Serve immediately at room temperature for the best texture and aroma. If you need to prepare parts of it ahead, keep the dressing separate and slice the cheese and tomatoes shortly before serving.
Caprese Salad with Balsamic Dressing
Ingredients
For the salad:
- 3 vine-ripe tomatoes, sliced 1/4-inch thick
- 1 pound fresh mozzarella, sliced 1/4-inch thick
- 10 to 15 fresh basil leaves
For the dressing:
- 5 tbsp. extra-virgin olive oil
- 4 tbsp. balsamic vinegar
- 1 tbsp. grated Parmesan cheese
- 1 tsp. crushed red pepper
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
Instructions
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Whisk the dressing ingredients together in a small bowl until well combined: extra-virgin olive oil, balsamic vinegar, grated Parmesan, crushed red pepper, salt, and freshly ground pepper. Taste and adjust seasoning if needed.
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Arrange the tomato and mozzarella slices on a serving plate, alternating them in an overlapping pattern or stacking them for individual portions. Tuck whole basil leaves between slices or place a leaf on top of each stack.
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Drizzle the vinaigrette evenly over the salad just before serving. Serve at room temperature for the best flavor and texture.
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Leftovers: store components separately if possible. Keep the dressing in a sealed container in the refrigerator for up to a week. Assemble fresh portions to preserve the texture of the mozzarella and tomatoes.
Did you make this recipe?
If you try this Caprese salad, please leave feedback and rate the recipe. I always enjoy hearing how you served it and any small changes you made. Thank you for preparing this simple, fresh dish!