Skip to main content
Epicurious
Bon Appétit

Ultimate Caprese Salad

By Rick Martinez

5.0

(2)

Tomatoes mozzarella and basil on a white serving plate.
Photo by Laura Murray

Real talk: This is a dish to make when the tomatoes are peaking—at the farmers’ market, you should be able to smell them before you see them.

Recipe information

  • Yield

    4 servings

Ingredients

1 pint mixed cherry tomatoes, preferably heirloom, halved
7 tablespoons (or more) extra-virgin olive oil, divided
Flaky sea salt
2 pounds mixed medium and large tomatoes, preferably heirloom, cut into thin slices and/or wedges
8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces
Coarsely ground black pepper
Small basil leaves and toasted country bread (for serving)

Preparation

  1. Step 1

    Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.

    Step 2

    Arrange tomato slices on a platter, slightly overlapping; season generously with salt. Arrange mozzarella over tomatoes; lightly season mozzarella with salt. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper. Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella.

    Step 3

    Top salad with basil and additional salt and oil, if desired. Serve with bread alongside.

TagsSaladItalianEuropeanCherry TomatoTomatoVegetableMozzarellaCheeseDairyBasilHerbs & SpicesStarterSideDinnerLunchNut FreeVegetarian5 Ingredients or FewerEasyNo-CookSummerBon Appétit

See Related Recipes and Cooking Tips

Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Butternut Squash Orzo With Fried Sage
Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.
Need-More-Fiber Lentil Salad
Because most of us do!
Broccoli Rabe With Pecorino Crunch
A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.
Charred Guacamole
A kiss of heat makes an otherwise lovable dip simply irresistible.
Beans and Greens With Halloumi Cheese Crumbles
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
Green Pasta e Fagioli
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
Black Bean Bolognese
Rich and funky black bean garlic sauce, a pantry favorite in Chinese cuisine, provides depth and flavor to this weeknight riff on ragù Bolognese.