Depending on the serving size, it can be a tasty appetizer, a side dish, or even a filling main course. If necessary, you can make it a few hours ahead of time. Caprese salad is quick, fresh, and filling. It’s one of those super-simple dishes that are surprisingly delicious, especially if you use the freshest in-season ingredients. This salad has such a wonderful flavor combination! I’ve come to strongly associate this fresh-tasting dish with summer. I make it at least once a week, and my entire family loves it.
Ingredients
Recipe Card
Fresh tomatoes: They need to be truly red, ripe, yet firm. Certainly not pale and mealy. Fresh mozzarella: The fresher you can find, the better it will taste. Basil leaves: Pick beautiful green ones, free of blemishes and brown spots. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper. Olive oil: Extra-virgin olive oil is so flavorful - I highly recommend using it in this salad. Balsamic vinegar: In many other recipes, red wine vinegar would be OK, but here, you really do need to use thick, rich, almost sweet balsamic vinegar. Mustard: I use Dijon mustard. It’s thicker, creamier, and less vinegary than yellow mustard. It helps the dressing emulsify.
Whisk the dressing ingredients and set aside. Using a sharp knife, thinly slice the tomatoes and mozzarella. Sprinkle the salad with salt and pepper. Drizzle it with the dressing, and serve.
Make sure you use good olive oil and aged balsamic vinegar. Choose Kosher salt or sea salt rather than table salt. Pick fresh whole-milk mozzarella, as fresh as you can get. Most importantly, use good tomatoes. Big, red, ripe but firm, not mealy, and definitely not refrigerated. If your tomatoes did spend some time in the fridge, take them out and bring them to room temperature.
I also like to serve it as a side dish with dinner. When I do, I pair it with any of the following entrees:
Oven chicken kabobs Tri-tip roast Beef cheeks Lamb shanks Pork jowl Turkey legs Beef heart or chicken hearts Slow cooker oxtail
If you do make this salad in advance, it’s best to add the basil and dressing at the very last minute, right before serving the salad.
