Quick Caprese Salad Recipe in 10 Minutes

Why I Love This Simple Salad

This Caprese salad is my summer favorite. It reminds me of my first tiny garden. I grew tomatoes and basil in little pots.

I was so proud of my first harvest. I made this same salad. It tasted like sunshine and hard work. Doesn’t that smell amazing? Using what you grow yourself feels so good.

The Story Behind the Dish

This salad comes from Italy. It is named for the island of Capri. Can you imagine eating this by the sea?

The colors are the Italian flag. Red, white, and green. I still laugh at that. I learned it from a friend many years ago. It makes the food feel special, knowing its story.

Let’s Build Our Salad

Grab a big plate. Slice one or two tomatoes and the mozzarella. Make the slices about a quarter-inch thick. A serrated knife works best here.

Now, lay them down. Alternate tomato, then cheese, then tomato again. Let them overlap a little. It looks so pretty this way. Do you like your tomatoes thick or thin?

The Magic is in the Toppings

Drizzle that good olive oil over everything. Then, sprinkle your fresh basil leaves. You can tear them or leave them whole.

Finally, a pinch of flakey salt and some pepper. This step matters. It makes all the flavors pop. The salt wakes up the tomato. The oil makes it all rich and smooth.

A Little Food for Thought

This salad is more than food. It is a lesson in simplicity. You do not need many things to make something wonderful.

Just a few good, fresh ingredients. This matters so much in cooking and in life. What is your favorite simple food to make?

A Fun Fact to Share

Fun fact: Fresh mozzarella is stored in water. This keeps it soft and delicious. The kind in a block is different.

That’s the kind of fact I love. It is a small detail. But it makes your food so much better. Always look for the fresh kind in water.

Your Turn in the Kitchen

Now you try it. It only takes ten minutes. It is perfect for a hot day when you do not want to cook.

Tell me, what would you serve with this salad? I sometimes have it with crusty bread. I would love to hear your ideas. Sharing food stories is the best part.

Ingredients:

Ingredient	Amount	Notes
Heirloom, campari or vine ripened tomatoes	1 or 2 large	Sliced into medium thin slices
Fresh mozzarella cheese	8 ounces	Sliced into medium thin slices
Fresh basil leaves	1 large handful
Extra virgin olive oil	1 Tablespoon	Or more to taste
Flakey sea salt	To taste	For finishing

My Favorite 10-Minute Summer Salad

Hello, my dear! It’s Grace. Let’s make something fresh and lovely today. This salad reminds me of my garden in July. The tomatoes are warm from the sun.

It is so simple to put together. You just need a few good things. A sharp knife helps a lot with the slippery cheese. I still laugh at the time I used a butter knife. What a mess that was!

• Step 1: Let’s slice our tomatoes and mozzarella. Try to make the slices about a quarter-inch thick. Thicker slices are just fine, too. I like them hearty. (A hard-learned tip: a serrated knife glides through the tomato skin without squishing it!).
• Step 2: Now, grab your prettiest plate. We are making a pattern. Lay down a tomato slice, then a cheese slice, and repeat. Overlap them a little like playing cards. Doesn’t that look cheerful already?
• Step 3: Drizzle the olive oil over everything. Use the good stuff! It makes all the difference. Then, tuck those fresh basil leaves in between the slices. Their smell is pure summer.
• Step 4: Finally, a pinch of flaky salt and some pepper. This is the best part. The salt makes the tomato juice run. What’s your favorite fresh herb to grow? Share below! And just like that, we are done.

Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 servings
Category: Lunch, Salad

Three Fun Twists to Try

This salad is a wonderful friend. It loves to dress up in new ways. Here are a few ideas for you. They are all so tasty.

• Strawberry-Balsamic: Add sweet strawberry slices. Drizzle with a tiny bit of balsamic glaze. It is a sweet and tangy surprise.
• Peachy Picnic: Use juicy peach slices instead of tomatoes. Add a sprinkle of black pepper. Perfect for a blanket feast.
• Zesty Zoodle Bed: Serve it on a nest of cool zucchini noodles. It makes a light, complete meal. My granddaughter loves this one.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This salad is happy all on its own. But it also loves company. I like to serve it with a big slice of crusty bread. You can dip the bread in the lovely juices left on the plate.

For a heartier meal, add some grilled chicken or fish. It turns into a full dinner. Sometimes I just add a handful of olives on the side. They look so pretty.

For a drink, a glass of crisp iced tea is wonderful. A little lemon slice makes it perfect. For a special night, a glass of chilled Pinot Grigio pairs beautifully. Which would you choose tonight?

Keeping Your Caprese Salad Fresh

This salad is best eaten right away. But sometimes you need to make it ahead. Just cover the plate with plastic wrap. Then pop it in the fridge for a few hours.

I would not freeze this one. The tomato turns into a sad, watery mess when it thaws. I learned this the hard way at my first big summer picnic. It was a soggy surprise!

Batch cooking is a lifesaver for busy days. You can slice your tomatoes and cheese ahead of time. Store them in separate containers in the fridge. This saves you so much time when you are hungry.

This matters because good food should make your life easier. A little prep helps you eat well even on rushed days. Have you ever tried storing it this way? Share below!

Simple Fixes for a Perfect Salad

Is your tomato sliding off the cheese? Your slices might be too thin. Try cutting them a little thicker. This helps them stay put on the plate.

Does your basil look wilted? Tuck the leaves in right before serving. I remember once my basil turned black from the cold fridge. Now I add it fresh at the very end.

Is the salad not salty enough? This is where flakey sea salt saves the day. It adds little bursts of flavor. Regular table salt just disappears into the dish.

Fixing small problems builds your cooking confidence. You learn that mistakes are okay. And using the right salt makes the flavors pop in your mouth. Which of these problems have you run into before?

Your Caprese Salad Questions Answered

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. All the ingredients are safe.

Q: Can I make it ahead?
A: You can slice everything a few hours early. But assemble it just before eating.

Q: What if I do not have fresh basil?
A: You can use a teaspoon of pesto instead. Just drizzle it over the top.

Q: Can I double the recipe?
A: Of course! Just use a bigger platter. Add more of everything.

Q: Is the olive oil really that important?
A: A good olive oil makes it taste special. It is the secret to a great salad. Fun fact: The word “Caprese” means “from Capri,” a beautiful Italian island! Which tip will you try first?

Thank You for Cooking With Me

I hope you love this simple, fresh salad. It always reminds me of sunny days. Cooking should be fun and easy.

I would love to see your beautiful creations. Your kitchen adventures make me so happy. Share your photos with all of us.

Have you tried this recipe? Tag us on Pinterest! Let’s build a little community of good food. Happy cooking!

—Grace Ellington.