Caprese Salad is quite possibly the easiest appetizer on earth. This 10 minute appetizer essentially becomes a 5 minute appetizer with Belgioioso cheese as the mozzarella is pre-sliced so all you have to do is open the package and separate the cheese slices with your hands. Top your cheese and tomato slices with fresh basil, season with salt + pepper, then drizzle on some Kirkland extra virgin olive oil and balsamic vinegar (*optional). Easy peasy.
Tips for the Best Caprese Salad
Caprese salad has only a handful of ingredients, which means every single one matters. Here’s how to make each one count:
- Use ripe, in-season tomatoes. Heirloom, vine-ripened, or Roma tomatoes in summer are ideal. Out of season, cherry tomatoes are your best bet — they’re reliably sweet year-round.
- Pick good mozzarella. Fresh mozzarella is classic, but pre-sliced (like Belgioioso) saves real time and still tastes great.
- Use olive oil you’d actually taste. With so few ingredients, a decent extra virgin olive oil makes a noticeable difference.
- Season the tomatoes directly. Flaky sea salt on the tomato slices — not just on top at the end — brings out their flavor.
- Slice everything the same thickness. Even slices mean every bite has the right balance of cheese, tomato, and basil.
Easy Caprese Salad Variations
The classic is hard to beat, but caprese is flexible when you want to mix it up:
- Burrata caprese: swap the mozzarella for burrata for a creamier, richer version.
- Caprese skewers: thread cherry tomatoes, mini mozzarella balls, and basil leaves onto toothpicks — the perfect party version, no plating required.
- Pesto drizzle: thin out basil pesto with olive oil and drizzle it over instead of (or alongside) the balsamic.
- Add summer fruit: grilled peaches or fresh strawberries are fantastic with the basil and mozzarella.
- Avocado caprese: a few slices of avocado add richness and make it more filling.
Can You Make Caprese Salad Ahead of Time?
Caprese salad is best assembled fresh, but you can absolutely prep ahead. Slice the tomatoes and mozzarella up to a day in advance and store them separately in the fridge. Assemble, season, and drizzle right before serving.
Two things to avoid: don’t dress it early — the salt draws water out of the tomatoes and everything gets soggy. And if your tomatoes were refrigerated, let them sit at room temperature for 20–30 minutes before serving. Cold dulls tomato flavor significantly.
Caprese Salad FAQs
What kind of tomatoes are best for caprese salad?
Ripe summer tomatoes — heirloom or vine-ripened. Off-season, cherry tomatoes are the most reliable option.
Fresh mozzarella vs. pre-sliced — does it matter?
Fresh mozzarella in water is traditional and has the best texture. Pre-sliced is faster, easier, and still delicious. Use what fits your day.
Do I need balsamic vinegar?
No — traditional caprese is just olive oil. Balsamic is optional but adds a nice sweet acidity that most people love.
You'll Also Love
If you love fresh salads, try my Apple Pomegranate Salad with Balsamic Dressing— it’s sweet, tart, and perfect for fall. For another crisp favorite, make my Apple Salad with Creamy Apple Cider Dressing next. Craving something heartier? My Asian Chicken Salad is a protein-packed meal prep staple. And don’t forget the dressing— this Ginger Citrus Salad Dressing adds bright, zesty flavor to any greens.
