Caprese Salad is proof that great food doesn’t need complexity. Originating from the island of Capri, this iconic Italian dish relies entirely on the quality of its ingredients. When tomatoes are ripe, mozzarella is fresh, and olive oil is fragrant, Caprese becomes more than a salad—it becomes a seasonal experience.

Best enjoyed in late spring and summer, Caprese Salad is cooling, clean, and effortless. It pairs beautifully with grilled meats, seafood, or pasta, and works just as well as a light lunch on its own. The balance of acidity, creaminess, and herbal freshness makes it timeless.

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Ingredients (Serves 2)

• 2–3 ripe tomatoes, sliced

• 200 g fresh mozzarella, sliced

• Fresh basil leaves

• 2–3 tablespoons extra virgin olive oil

• Salt and freshly ground black pepper, to taste

• Balsamic glaze (optional)

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Step-by-Step Instructions

1. Prepare the ingredients
Slice tomatoes and mozzarella into even, medium-thick slices. Gently wash and dry basil leaves.

2. Arrange the salad
On a serving plate, alternate slices of tomato and mozzarella. Tuck basil leaves between the layers.

3. Season simply
Drizzle with extra virgin olive oil. Sprinkle lightly with salt and black pepper.

4. Optional finish
If using balsamic glaze, add a light drizzle just before serving. Avoid overpowering the salad.

5. Serve immediately
Caprese is best served fresh at room temperature to fully enjoy the flavors.