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Caprese Salad Recipe

Caprese Salad

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on February 19, 2013

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    Classic and yummy. However, I like it even better when the mozzarella is marinated, like they did at Funny Tummy Cafe.

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  • on December 13, 2012

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    I introduced my daughter in law to this salad and basil pesto, at different times. She came up with an idea when she couldn't find fresh basil in the store or the basil looked inedible, which was to substitute the basil with basil pesto. YUMO!

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  • on September 04, 2012

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    It was the best salad!

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  • on August 28, 2012

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    Sorry, Jersey and Indiana, but Michigan tomatoes are the best! We look forward to this salad all year, and make it weekly, using basil from our garden. Just love to see the smiles and the juice running down our faces. (agree that white balsamic, if desired, is the way to go to preserve the pristine whiteness of the mozz

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  • on August 24, 2012

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    Made with Jersey Tomatoes and some balsamic vinegar make this recipe a must-have!

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  • on July 23, 2012

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    Great salad and perfect for summer. Fresh basil and vine ripened tomatoes from the garden plus a good quality mozzarella - it can't be beat. I like to spice up the dressing a little. I put the following in my food processor: olive oil, a few fresh parsley and oregano leaves, a small amount of Italian Robusto dressing (maybe 2 Tablespoons, and just a "small" amount of ground red pepper.. give it a few pulses and then drizzle over your salad. If you can let the finished salad sit at room temp about 15 minutes prior to eating - it soaks up the flavors even better. Enjoy!

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  • on July 14, 2012

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    For easy you can't beat this. We were set to do Barefoot Contessa but I didn't realize in her recipe you need to roast the tomatoes for 2 hours! Rachel saved the day! I still plan on trying the roasted tomato version...when the guests are not coming in 10 minutes!

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  • on April 15, 2012

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    I like adding very thin slices of red onion also. If you want to add balsamic vinegar use the white (clear variety so the mozzarella does not turn brown.
    Delicious!

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  • on September 16, 2011

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    Classic and I agree - the better the ingredients are mandatory! Use fresh cheese for this - not the rubbery (pizza kind. Serve with a crusty artisan bread or grilled garlic toast. You don't need much else.

    Although I love balsamic vinaigrette as a salad dressing, I don't think you need it for this perfectly balanced salad. A good olive oil will be all the added flavor you need.

    Jackie, Palm Springs

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  • on July 23, 2011

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    I suggest a little balsamic as well.
    I sometimes go a step further and add ultra-thin slices of red onion.
    Another alternative is to reduce the balsamic, cool and pour in thin streams onto the salad and then some EVOO. Do not overdress this classic.
    Fresh mozzarella and fresh basil, of course, is mandatory.

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