Caprese Salad
Ripe tomatoes, creamy fresh mozzarella and basil layered on a platter with good olive oil, flaky salt and a light balsamic drizzle.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published January 25, 2026
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Level
- Easy
Caprese salad has only a handful of ingredients, so each one has to be at its best. Use the ripest tomatoes you can find, fresh mozzarella that is soft and milky, fragrant basil and a fruity olive oil.
Two small steps elevate it. Salting the tomato slices briefly concentrates their flavor, and letting the mozzarella sit at room temperature for 30 minutes brings out its creamy texture. A homemade balsamic reduction adds a sweet, tangy finish, but use it sparingly so it does not overwhelm the tomatoes.
Serve it as a starter with warm bread, or as a side for grilled steak or chicken. For an even creamier version, swap in burrata.
- Peak-summer tomatoes
- Homemade balsamic reduction
- Five-star in 25 minutes
Ingredients
Directions
Simmer the balsamic vinegar in a small saucepan over medium-low heat until reduced by about half and syrupy enough to coat a spoon, 8 to 12 minutes. Stir in the honey and let cool; it will thicken as it cools.
Take the mozzarella out of the refrigerator 30 minutes before serving. Drain it and pat dry with paper towels.
Core the tomatoes and slice them about 1/3 inch thick.
Lay the tomato slices on a paper towel-lined board, sprinkle lightly with kosher salt and let stand for 10 minutes. Blot the tops dry.
Slice the mozzarella about 1/3 inch thick, or tear it into rough pieces.
On a large platter, alternate overlapping slices of tomato and mozzarella, tucking large basil leaves between them.
Scatter the cherry tomatoes and the smaller basil leaves over and around the platter.
Drizzle generously with olive oil and season with flaky salt and black pepper.
Just before serving, drizzle lightly with the balsamic reduction. Serve at room temperature within an hour.
Test-kitchen tips
- Never refrigerate the tomatoes. Cold dulls their flavor and turns the texture mealy.
- The balsamic reduction keeps for weeks in a jar at room temperature. If it hardens, warm it briefly to loosen.
- Swap the mozzarella for torn burrata, or add ripe peach or nectarine slices in late summer.
