Tomato and mozzarella salad

Caprese salad

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Caprese salad is one of the simplest and tastiest salads you can prepare. Its main ingredient is juicy, sweet, ripe tomatoes that taste best during the summer season. Fortunately, there is no specific rule as to what type of tomatoes you should choose, so it’s nice to combine several varieties. This will positively affect not only the taste of the salad, but also its presentation.

The second equally important element of the salad, right after tomatoes, is mozzarella cheese. You need a cheese with a soft texture, one that can be purchased packed in brine. It does not matter whether you choose mozzarella in one large ball or mini mozzarella balls, it is important that the cheese is fresh and of good quality. After cutting the tomatoes and cheese, they are seasoned with salt, pepper, olive oil and fresh basil.

I serve Caprese salad as a starter, for lunch, for dinner, and I also eat it during the day. It tastes best when served by itself, but you can also serve it with bread or as an addition to meat. I recommend the following recipe for Caprese salad and encourage you to prepare this salad at home.

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Tomato and mozzarella salad

Ingredients for Caprese salad.

  • 150 g mozzarella cheese
  • 250 g tomatoes
  • a few leaves of basil
  • 3 tablespoons of olive oil
  • a pinch of salt
  • a pinch of pepper
  • optional balsamic sauce

How to make Caprese salad.

Wash the tomatoes, dry them with a paper towel and cut them into thick slices. Take the mozzarella cheese out of the brine and, just like the tomatoes, cut it into thick slices. Place the sliced tomatoes and cheese alternately on a serving plate. Drizzle with olive oil and sprinkle with salt and pepper. Garnish the salad with fresh basil leaves.

Tomato and mozzarella salad

Good to know when making Caprese salad.

Instead of slicing, the mozzarella cheese can be torn into smaller pieces with your fingers.

I seasoned the salad with freshly ground coloured pepper.

Slice the tomatoes a few minutes before serving the salad. I wouldn’t cut them too early, and I wouldn’t keep them in the fridge once cut up, because they’ll start to release the juice.

Do you like dishes with tomatoes? If so, try our recipe for Pull-apart bread with garlic and tomatoes.

Tomato and mozzarella salad
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Caprese salad
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