It Was The Best Ever Caprese Salad
A classic Italian salad featuring ripe tomatoes, fresh mozzarella, and basil, drizzled with balsamic glaze. This mediterranean-inspired salads ready in about 15 minutes pairs large ripe tomatoes, fresh mozzarella balls, fresh basil leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large ripe tomatoes
- 8 oz fresh mozzarella balls
- 1/2 cup fresh basil leaves
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp balsamic glaze
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Slice 2 large ripe tomatoes into 1/4-inch thick slices and arrange them on a platter. Place 8 oz fresh mozzarella balls in a circular pattern on top of the tomatoes.
- Step 2: Tuck 1/2 cup fresh basil leaves between the tomato and mozzarella slices, ensuring they're visible.
- Step 3: Whisk together 3 tbsp extra-virgin olive oil, 1 tbsp balsamic vinegar, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
- Step 4: Drizzle the olive oil mixture evenly over the salad, then add 2 tbsp balsamic glaze in a zigzag pattern for a glossy finish.
- Step 5: Let the salad sit for 10 minutes to allow the flavors to meld before serving, ensuring the mozzarella doesn't dry out.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does It Was The Best Ever Caprese Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover It Was The Best Ever Caprese Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large ripe tomatoes from drying out.
Can I substitute ingredients in It Was The Best Ever Caprese Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale It Was The Best Ever Caprese Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with It Was The Best Ever Caprese Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
