Heirloom Tomato Caprese Salad
Thick slices of fresh mozzarella, juicy tomatoes, and a little olive oil—you really don’t need much else here! I use red and yellow heirlooms because they make such a pretty plate, but a good ripe red tomato works just as well.
There’s no balsamic in this one. The tomatoes already have that sweet-tart thing going on, especially with the milky mozzarella. Add fresh basil, flaky salt, and a little black pepper, and you’re done.
- Total
- 10 minutes
- Serves
- 2
Recipe
Heirloom Tomato Caprese Salad
- Prep
- 10 minutes
- Cook
- 0 minutes
- Total
- 10 minutes
- Serves
- 2
Ingredients
Instructions
- 1
Prepare the tomatoes and mozzarella
Take the mozzarella out of the refrigerator when you start. Cut the tomatoes into thick wedges and spread them on a plate. Pat the mozzarella lightly with a paper towel if it is very wet, then cut it into thick slices and set them among or over the tomatoes.
- 2
Season the salad
Tuck the basil into the tomatoes and mozzarella. Drizzle everything with the olive oil, then scatter the flaky salt and grind black pepper over the top. Serve right away, with any tomato juices and olive oil left on the plate.
Heirloom Tomato Caprese Salad
For this step
All ingredients · 6
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Shortcuts and substitutions
No heirloom tomatoes
Use ripe red or yellow slicing tomatoes. Choose tomatoes that smell fragrant near the stem and feel heavy for their size; ripe fruit matters more here than the variety name.
Mozzarella choices
Fresh mozzarella packed in water gives soft, milky slices. If using small mozzarella balls, drain them well and scatter about 6 ounces over the tomatoes instead of slicing them.
Cherry tomatoes
Use about 1 pound ripe mixed-color cherry tomatoes when large tomatoes are out of season. Halve them so their juices meet the olive oil and seasoning.
Burrata instead of mozzarella
Use one 6-ounce ball of burrata. Set it beside the tomato wedges and tear it open just before serving. This makes a creamier salad.
No fresh basil
Fresh basil gives caprese its familiar flavor. If you cannot get it, a few small mint leaves work with ripe tomatoes, but the salad will taste different; dried basil is a poor substitute here.
Cooking and serving tips
Choose ripe tomatoes
Look for tomatoes that feel heavy, yield slightly when pressed, and smell fragrant near the stem. A mix of red and yellow adds color, but ripeness matters more than color or variety.
Drain the mozzarella
Lift the cheese out of its packing liquid and pat the surface dry before slicing. It should remain soft and moist inside, but excess liquid will dilute the oil and tomato juices on the plate.
Salt the tomatoes themselves
Scatter the salt across the tomato wedges, not just over the cheese. Taste a wedge before adding more; flaky salts vary in coarseness and saltiness.
Add basil and oil last
Tuck in the basil and drizzle the olive oil just before eating. Handling basil gently keeps the leaves from bruising, and late dressing preserves their aroma.
Let the ingredients warm slightly
Keep tomatoes at room temperature and take the mozzarella out of the refrigerator when you begin preparing the salad. The flavor is clearer when neither is fridge-cold.
Make ahead and storage
Prepare components ahead
Wash and dry the basil and drain the mozzarella ahead of time. Keep the cheese covered in the refrigerator; slice the tomatoes and assemble the salad just before serving.
Store leftovers
Salt draws juice from cut tomatoes, so assembled caprese is best on the day it is made. Refrigerate any leftovers promptly in a covered container and eat them by the next day. Spoon the softened mixture onto toast if it is too wet to serve as a salad.
What to serve with caprese
Serve with crusty bread to catch the tomato juices and olive oil. It also works as a starter before pasta or grilled fish.
Frequently Asked Questions
What is in a caprese salad?
A classic caprese salad combines ripe tomatoes, fresh mozzarella, basil, olive oil, and salt. This version uses red and yellow heirloom tomato wedges with black pepper.
Do I need balsamic vinegar for caprese salad?
No. Ripe tomatoes, fresh mozzarella, basil, good olive oil, and salt are enough. This recipe does not use balsamic vinegar.
Should caprese salad be served cold?
Serve the tomatoes at room temperature. Take the mozzarella out of the refrigerator as you begin preparing the salad so it loses some of its chill.
Can I make heirloom tomato caprese ahead?
It is best assembled just before serving. You can drain and slice the mozzarella and wash the basil ahead, then cut and season the tomatoes at the last minute.
