Fresh Tomato & Mozzarella Caprese
Easy fresh Caprese salad recipe with ripe tomatoes, creamy mozzarella, and basil. No-cook appetizer ready in 15 minutes.
Ingredients
- 1.25 pounds fresh heirloom or Roma tomatoes (about 4 medium)
- 10 ounces fresh buffalo mozzarella cheese
- 10 fresh basil leaves, whole
- 3.5 tablespoons extra virgin olive oil
- 1.5 tablespoons aged balsamic vinegar
- 0.75 teaspoon sea salt, divided
- 0.25 teaspoon freshly ground black pepper
- 1 garlic clove, minced (optional)
- 1 tablespoon thin red onion slices (optional)
- Small pinch dried oregano (optional)
Instructions
- 1
Remove the fresh buffalo mozzarella from refrigeration 15 minutes before assembling to bring it to room temperature for optimal flavor.
- 2
Rinse the ripe tomatoes thoroughly under cool water and pat them completely dry with paper towels.
- 3
Slice the tomatoes into uniform quarter-inch thick rounds, discarding the top and bottom ends.
- 4
Slice the room-temperature mozzarella cheese into matching quarter-inch thick rounds.
- 5
Arrange the tomato and mozzarella slices alternately on a serving platter or individual plates, creating an overlapping pattern.
- 6
Distribute the torn basil leaves evenly between the layers of tomato and cheese.
- 7
If using, scatter the minced garlic and thin red onion slices across the arrangement.
- 8
Drizzle the extra virgin olive oil generously over the entire salad just before serving.
- 9
Pour the aged balsamic vinegar in a thin stream across the salad, distributing it evenly.
- 10
Sprinkle the sea salt and freshly ground black pepper over the top immediately before serving.
- 11
Finish with a small pinch of dried oregano if desired for additional herbaceous notes.
- 12
Serve immediately at room temperature while all flavors are vibrant and the mozzarella maintains its delicate texture.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Fresh buffalo mozzarella | Fresh burrata cheese | For creamier texture with similar fresh dairy benefits |
| Balsamic vinegar | Red wine vinegar or apple cider vinegar | For brighter acidity and lower sugar content |
| Extra virgin olive oil | Walnut oil or avocado oil | For different omega-3 profiles and anti-inflammatory benefits |
| Fresh basil | Fresh arugula or rocket greens | For peppery notes and additional phytonutrients when basil is unavailable |
| Roma tomatoes | Cherry or heirloom tomatoes (mixed varieties) | For concentrated sweetness and extended availability |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 245 |
| Total Fat | 20g |
| Saturated Fat | 9g |
| Cholesterol | 25mg |
| Sodium | 420mg |
| Carbohydrates | 6g |
| Fiber | 1g |
| Sugar | 4g |
| Protein | 12g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
