If you enjoy a classic Caprese salad, this Stuffed Tomato, Mozzarella and Basil Caprese Salad is a fresh and beautiful way to serve it. Instead of layering tomato slices on a platter, each tomato is gently sliced and filled with creamy fresh mozzarella and fragrant basil leaves, then finished with extra virgin olive oil, balsamic glaze, kosher salt and black pepper.
This easy summer salad is ideal when ripe tomatoes are at their best. It makes a colorful side dish for grilled steak, fish, chicken or seafood, and it is also satisfying enough for a light lunch. The recipe uses simple ingredients, but the presentation makes it feel special enough for entertaining.
The flavor is everything you love about a traditional tomato mozzarella salad: juicy tomatoes, mild and buttery mozzarella, peppery fresh basil, smooth extra virgin olive oil and a sweet-tangy drizzle of balsamic glaze. Because the ingredients are so simple, the freshness of each one really matters.
These individual stuffed Caprese tomatoes are quick to assemble, easy to serve and naturally elegant. They are especially convenient for summer meals because each person gets their own portion, and there is no need to toss or plate the salad at the last minute.
Why you’ll love this recipe
- Easy to make ~ This stuffed tomato Caprese salad comes together in minutes with just a few fresh ingredients and simple prep steps.
- Fresh and wholesome ~ Ripe tomatoes, fresh mozzarella, basil and extra virgin olive oil create a light, flavorful dish made with real ingredients.
- Beautiful presentation ~ Stuffing the mozzarella and basil into individual tomatoes gives the classic Caprese salad a fun, eye-catching twist.
- Perfect for summer ~ This recipe is refreshing, colorful and ideal for warm-weather meals, cookouts, picnics and casual dinners.
Ingredients & substitutions
This recipe uses a short list of pantry staples and fresh ingredients. For the best flavor, choose ripe tomatoes, soft fresh mozzarella and bright basil leaves.
- Roma tomatoes ~ Roma tomatoes are meaty, firm and less watery than many round tomatoes, which makes them easy to slice and stuff. Small tomatoes on the vine can also work if they are firm enough to hold their shape.
- Fresh mozzarella cheese ~ Use soft, sliceable fresh mozzarella rather than low-moisture block mozzarella. Fresh mozzarella gives this salad its classic creamy texture.
- Fresh basil leaves ~ Choose small to medium basil leaves that fit neatly inside the tomato cuts. Fresh basil adds peppery, aromatic flavor.
- Extra virgin olive oil ~ Since only a drizzle is needed, use a good-quality olive oil with a smooth, pleasant flavor.
- Balsamic glaze ~ Balsamic glaze is thick, glossy and slightly sweet. It adds a tangy finish that pairs beautifully with tomatoes and mozzarella. Balsamic vinegar may be used as an alternative.
- Kosher salt ~ Kosher salt enhances the natural sweetness of the tomatoes without making the salad taste overly salty.
- Freshly ground black pepper ~ Fresh ground pepper adds a bold finishing touch and balances the creamy mozzarella.
How to make mozzarella stuffed tomatoes
This stuffed tomato mozzarella salad is simple to prepare. The key is to slice each tomato carefully so the base stays intact and can hold the cheese and basil.
Step 1: Cut 5 evenly spaced slices into each tomato, being careful not to cut all the way through.
Step 2: Tuck a thin slice of fresh mozzarella and a basil leaf into each slit.
Step 3: Arrange the stuffed tomatoes on a serving platter, then drizzle them with extra virgin olive oil and balsamic glaze.
Step 4: Finish with kosher salt and freshly ground black pepper just before serving.
Expert tips
- Because this summer Caprese salad has only a few ingredients, use the freshest ripe tomatoes, fresh mozzarella, basil, extra virgin olive oil and balsamic glaze you can find.
- Do not cut all the way through the tomatoes. Leaving the bottom intact helps each tomato keep its shape and makes the salad easier to serve.
- Serve the salad at room temperature for the best flavor. Cold tomatoes and chilled mozzarella can taste muted, so let the ingredients sit out briefly before serving if needed.
- Add the olive oil, balsamic glaze, salt and pepper right before serving so the tomatoes stay fresh and the presentation remains clean.
Storage
Caprese salad tastes best when served shortly after it is assembled. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. For better flavor and texture, bring the stuffed tomatoes to room temperature before serving again.
Frequently asked questions
Soft, creamy, sliceable fresh mozzarella is the best choice for this stuffed tomato salad. Avoid vacuum-packed low-moisture mozzarella, which is firmer and does not have the same delicate texture.
You can prepare the tomatoes up to 30 minutes ahead. Slice the tomatoes, stuff them with mozzarella and basil, place them on a serving platter and cover lightly. Keep them at room temperature, then drizzle with olive oil and balsamic glaze and season just before serving.
What to serve with this salad
Stuffed Tomato, Mozzarella and Basil Caprese Salad pairs well with simple main dishes. Serve it alongside grilled steak, baked fish, chicken Parmesan, Italian sausage kabobs or another favorite summer entrée. A crisp white wine such as Sauvignon Blanc or Pinot Grigio also complements the fresh tomato, basil and mozzarella flavors.
- Coffee rubbed steaks
- Baked cod with crispy garlic panko
- Low carb chicken Parmesan
- Italian sausage, pepper and onion kabobs
More salad recipes to try
- Melon salad with fresh mozzarella
- Grilled peach salad
- Sautéed sweet corn salad with bacon
- Chickpea salad with herb vinaigrette
- Cauliflower salad with edamame
If you love fresh summer salads, this stuffed Caprese tomato recipe is a simple, flavorful dish to add to your warm-weather menu.
One more thing
Did you try this recipe?
If you make this stuffed tomato Caprese salad, leave a comment and rating to share how it turned out.
Thanks ~ Amy
Recipe
Stuffed Tomato, Mozzarella and Basil Caprese Salad
Ingredients
- 4 Roma tomatoes
- 20 thin slices fresh mozzarella about ¾ pound
- 20 fresh basil leaves
- Extra virgin olive oil
- Balsamic glaze
- Kosher salt
- Freshly ground black pepper
Instructions
-
Slice tomatoes: Cut 5 evenly spaced slices into each tomato, stopping before you cut through the bottom.
-
Stuff tomatoes: Place one slice of mozzarella and one basil leaf into each cut. Transfer the tomatoes to a serving platter.
-
Drizzle: Drizzle the stuffed tomatoes with extra virgin olive oil and balsamic glaze.
-
Season: Sprinkle each tomato with kosher salt and freshly ground black pepper. Serve at room temperature.
Notes
For the best flavor, serve this salad at room temperature rather than straight from the refrigerator.
Nutritional information is an estimate and may vary based on the ingredients and preparation methods used.