Mum’s Caprese Salad Recipe

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Creamy, fresh and aromatic – my Mum’s super easy caprese salad recipe is exactly what you need for any kind of gathering! Best enjoyed fresh, this beautiful Summer salad couldn’t be any quicker to make if you tried. Read on for the full recipe and my Mum’s helpful tips!

With Summer right round the corner (although with the recent weather you wouldn’t think it!) it’s the perfect time to start thinking of lighter, fresher recipes to enjoy in the hotter days to come. And this would be ideal with a bowl of apple and beetroot salad!

Picture this… a picnic hamper or a garden table filled with glorious dishes like potato salad, homemade tzatziki and my Gran’s ham and cheese quiche!! There are few things that make me happier than this!

Add this beautifully delicate and creamy caprese salad into the mix and your guests will never want to leave! Added bonus? It only takes about 15 minutes to make. Yes really! Perfect for whipping up in a hurry when you have people round.

Is caprese salad unhealthy?

I wouldn’t say it’s unhealthy no. There’s plenty of fresh tomato and basil in there which is super healthy! Yes, copious amounts of mozzarella probably isn’t very good for you but copious amounts of anything isn’t good for you! Everything in moderation and you’ll be fine : )

What do you eat caprese salad with?

The honest answer to this is anything! Think of it like a regular salad. It’s perfect to put on a buffet table, as a side at bbq’s, with some chicken as a dinner… you can literally eat caprese salad with anything!

What you need to know

Here’s the part where I share all my Mum’s caprese salad making wisdom with you! Trust me, it’s worth a read! Especially the recipe tips part…

Ingredients

Here’s everything you need to know about the ingredients according to my Mum.

• Mozzarella – A good quality mozzarella is essential. Mum recommends Galbani mozzarella maxi 250g which can be bought at most Tesco stores in the UK.
• Tomatoes – Try to pick nice ripe tomatoes that are roughly the same size as your mozzarella. This makes it look nicer on the plate. Use this guide on how to store tomatoes if you have any spare.
• Salt – I like to use sea salt for this but Himalayan pink salt would be great if you have that too!
• Basil – It’s easier if your basil leaves are nice and big, similar to the size of your tomatoes and mozzarella. If that’s not possible, just use 2 leaves or tear them to size.
• Olive Oil – A good quality olive oil can add so much flavour to this dish!
• Balsamic Vinegar – Obviously a nice quality balsamic is great, but they can be expensive. It will still taste great with cheaper versions, don’t worry!
• Balsamic Glaze – This is optional but I think it makes it look so pretty!! Mum finds hers pre-made at Sainsbury’s supermarket but I’m sure you could find one elsewhere too.

How to make caprese salad – recipe summary

1. Cut the mozzarella into thin slices.
2. Cut the tomato into thin slices and salt both sides.
3. Lay each ingredient on top of each other on a serving plate in this order: tomato, basil, mozzarella.
4. Continue until everything is used then drizzle with olive oil.
5. Drizzle with balsamic vinegar then a balsamic glaze.
6. Serve immediately.

Recipe tips

Here are all my Mum’s helpful tips to ensure you get this caprese salad perfect first time!

• Take your time when slicing your ingredients. This can help dramatically with the overall presentation.
• A lot of people don’t, but adding a small amount of salt to each side of the tomato slices can really boost the flavour.
• If your basil leaves aren’t big enough to use just one, simply use more leaves each time or tear them to size.
• Using a good quality olive oil and balsamic vinegar can change the flavour of this dish. Buy the best you can afford.
• Because of the added salt, the juices get going pretty quickly so this is best served immediately. Although leftovers will keep covered in the fridge for 1-2 days more if needs be.
• You can easily dress this in circles or lines. Just base it on what serving plate you have.
• Put your thumb over the olive oil and balsamic vinegar when drizzling to minimise huge spills. A little goes a long way!
• Drizzle with the balsamic glaze just before serving for best results.
• This pairs very well with pork slices called mortadella. (Italian cooked pork with pistachios.)

Caprese Salad – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 2 – 3 as a side.

• 250g | 8.8 oz (drained weight) Whole Mozzarella
• 2 x Medium Ripe Tomatoes
• Sea Salt
• Handful of Fresh Basil Leaves
• Olive Oil, for drizzling
• Balsamic Vinegar, for drizzling
• Balsamic Glaze, for drizzling (optional)

Essential equipment

• Chopping Board
• Sharp Knife
• Serving Plate

Caprese salad instructions

First get as much moisture out of the mozzarella (250g | 8.8 oz drained weight) as possible, I gently squeeze then dry with kitchen paper, then cut into thin slices on a chopping board with a sharp knife.

Next up, the tomatoes! (2 x Medium Ripe) Thinly slice these too.

Then lay the slices out around the chopping board and salt each one on both sides sparingly. You don’t need loads!

That’s all the prep done, now time for layering! First, lay a slice of salted tomato on your chosen serving plate.

Next, lay basil over the top. If yours are small you can use 2 or 3 leaves or if they’re too big – tear them to size.

Then lay a slice of mozzarella on top. You want to layer it so you can just see the tops of each ingredient as you go. Don’t stack them directly on top of each other – you’re not building a tower!

Keep going with this pattern until all the ingredients are used up.

So pretty! Now place your thumb over the top of the olive oil to make the pourer smaller. (This avoids bucket loads pouring over your beautiful caprese salad!) Drizzle a little over the whole salad – you don’t need lots, just a little to add some flavour.

Time for the next hit of flavour – the balsamic vinegar! Place your thumb over the hole again then drizzle a small amount over the entire dish. As with the olive oil, you don’t need a lot.

Finally it’s time to add a little balsamic glaze over the top. This is entirely optional but makes it look pretty and adds a little more flavour. I like to drizzle mine in a zig-zag.

And that’s it! You’re ready to serve your super delicious caprese salad. Enjoy!

Store any uneaten caprese salad covered in the fridge and consume within 1-2 days.

Other recipes you might like…

• The ultimate easy potato salad recipe
• Gran’s ham and cheese quiche
• How to make bruschetta

Have you made this recipe?

Have you made my Mum’s gorgeous caprese salad? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

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Mum's Amazing Caprese Salad - Printable Recipe

Yield: 3

Prep Time: 15 minutes

Total Time: 15 minutes

Creamy, fresh and aromatic – my Mum’s super easy caprese salad recipe is exactly what you need for any kind of gathering! Best enjoyed fresh, this beautiful Summer salad couldn’t be any quicker to make if you tried.

Print

Ingredients

• 250g | 8.8 oz (drained weight) Whole Mozzarella
• 2 x Medium Ripe Tomatoes
• Sea Salt
• Handful of Fresh Basil Leaves
• Olive Oil, for drizzling
• Balsamic Vinegar, for drizzling
• Balsamic Glaze, for drizzling (optional)

Essential equipment

• Chopping Board
• Sharp Knife
• Serving Plate

Instructions

1. Thinly slice the mozzarella on a chopping board using a sharp knife.

1. Thinly slice the tomatoes then sparingly salt each slice on both sides.
2. Lay a tomato slice on a serving plate, top with a fresh basil leaf then a slice of mozzarella. Continue until all ingredients are used up. Lay them so you can see the tops of each ingredient as you go - not in a tower directly on top of each other.
3. Drizzle with a little olive oil.
4. Drizzle with a little balsamic vinegar.
5. Finally, drizzle with a balsamic glaze then serve immediately.

Notes

Store any uneaten caprese salad covered in the fridge and consume within 1-2 days.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the 'What you need to know' section (especially the 'Recipe tips' part!) for lots of helpful information before you begin making this recipe.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 292Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 66mgSodium: 723mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 20g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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