Sides & Salads

Italian Insalata Caprese (Salad Caprese)

The ultimate Caprese salad is so impressive and beautiful for parties and it’s ridiculously easy and delicious. You’re gonna want to eat it with your spoon.

How to Make a Caprese Salad Recipe

To make a tomato and mozzarella salad or Caprese salad, you will need ingredients from the Italian flag; green for the basil, white for the mozzarella and red for the tomatoes plus extra virgin olive oil and seasoning- salt and freshly ground peppercorns.

we are fortunate to have the real Mozzarella Di Bufala from Naples. If you cannot find this mozzarella that is very creamy and delicious, you may substitute it with bocconcini.

Typically bocconcini are available in different sizes and they are made from cow milk.

When you open your mozzarella, you will find out that the mozzarella soaks in a little bath of (someone) which is lightly salted water, so drain it and it’s pretty soft compared to bocconcini look inside it will be creamy.

Prepare your tomato. To remove the core. Use a serrated knife to cut the tomatoes. Cut the tomato in very thin slices.

To cut the mozzarella, use a chef’s knife. Cut the mozzarella in half.

Look at the softness and the milk, you could see the milk of the mozzarella.

Clean your knife then position the mozzarella cut side down and cut it into thin slices, gently.

It is crusty on the outside and then it becomes very soft. Plate your salad by alternating a slice of tomato and a slice of bocconcini in a round motion.

Move things around to have a nice fan. If you have extra tomato, then dice them up and add them to the center.


Then cut your basil into a chiffonade. So wash your basil ahead, pat dry it.

Then place the leaf on top of each other, stack them, roll them like a little cigar from the stem side towards the pointy side and cut them into thin chiffonade or little julienne.

Place the julienne, the basil chiffonade over the salad.

Now our salad has all the colors of the Italian flag – green, white and red.

Viva Italia! The season you salad; pinch of salt so I’m using a fine sea salt then freshly ground peppercorn.

Not too much. And finally, your extra virgin olive oil; about a tablespoon per person and garnish with a nice basil leaf in the center.

On the palate, you may serve the salad right away but my recommendation will be to wait a few minutes like 3 to 5 minutes for all the flavor to combine.


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The Best Insalata Caprese (Italian Salad Caprese)

  • Total Time: 5 minutes
  • Yield: 6 1x


This Italian Caprese Salad or Insalata Caprese is a simple salad made with fresh creamy mozzarella cheese, ripe tomatoes, fresh basil leaves.


  • 6 medium ripe plum tomatoes
  • 3 to 4 mozzarella balls
  • 2 tablespoons olive oil, extra virgin
  • 15 medium basil leaves
  • Salt and freshly ground pepper (, to taste)


  1. Chop the tomatoes finely, pour off the excess juice and cut the mozzarella into slices of the same thickness.
  2. Arrange tomatoes and mozzarella alternately on a serving plate. Sprinkle with salt and pepper and olive oil. Tear the basil leaves into pieces and spread them over the oil. Serve cold or at room temperature.
  • Prep Time: 5 minutes
  • Category: Salad
  • Cuisine: Italian
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