Caprese Summer Salad with Fresh Basil has been my ride-or-die summer recipe for ages. (Honestly, who even wants to cook in the heat?) If you’re staring at a few tomatoes that are threatening to go squishy or wondering what to do with a garden avalanche of basil—you’re in the exact right spot. This is the one dish I make that actually disappears at parties, no matter who’s there. If you need more ways to keep things simple and fresh, give some of my other easy recipes a peek for backup inspiration. 
How to Make Caprese Salad
Making Caprese Salad isn’t complicated, thank goodness. You only need a handful of basics: ripe tomatoes, creamy fresh mozzarella, fragrant fresh basil, good olive oil, salt, and a little black pepper. That’s it. No wild techniques or blasting heat required.
Slice your tomatoes—not too thick, not paper-thin. Lay them out on a big plate. Slice up that mozzarella and tuck it between the tomatoes, like you’re making stripes. Tear or chop basil (no shame in lazy chopping) and scatter it around. Drizzle a little olive oil over the whole thing—don’t be shy. Add a sprinkle of flaky salt (regular table stuff works too, honestly) and a few twists of black pepper.
I don’t bother marinating anything. This salad tastes best just tossed together on the fly. Let it hang out for five minutes so the juices run together—dang, that’s the magic bit.
Expert Tips for Perfecting the Recipe
Okay, I’ll admit it: one bad tomato can throw the whole thing off. I’ve learned that peak-season tomatoes—preferably from a farmer’s market or your own backyard—make all the difference. Supermarket mozzarella works, but if you can find the really soft, packed-in-water kind, hands-down do it.
Let your cheese and tomatoes come to room temp before slicing. Cold ingredients kind of kill the flavor, and nobody wants a bland salad. Oh, and don’t skimp on salt. Tomatoes need it—just trust me. Fresh basil matters here—dried tastes weird and doesn’t give that fresh pop.
One last thing—I read somewhere to use the olive oil you’d dip bread in, not the dusty bottle at the back of the pantry. It really lifts the whole Caprese Summer Salad with Fresh Basil from “okay” to “did you order this from some five-star restaurant?” status.
“I brought this Caprese Summer Salad with Fresh Basil to a picnic and it vanished in seconds. Don’t skip the good oil!” — Jamie in Dallas
How to Serve Caprese Salad
Alright, let’s talk eating. There are a bunch of ways to put this salad to good use. Here are my top picks:
- Pile Caprese Summer Salad with Fresh Basil onto crusty bread for a fast lunch.
- Serve alongside grilled chicken, fish, or steak (makes everything less boring).
- Layer on toasted crostini for an easy appetizer people will actually fight over.
- Add a splash of balsamic glaze if you’re feeling wild or fancy.
Caprese Salad honestly fits almost any meal. It plays nicely with summer cookouts but can show up at fancy dinners too.
More Tomato Recipes
Since tomatoes seem to multiply when you blink twice, you might want some extra ideas up your sleeve. I lean hard on Caprese Summer Salad with Fresh Basil most days, but every now and then, I try something new. BLT sandwiches, simple pasta tossed with cherry tomatoes and olive oil, or even that classic tomato soup with a grilled cheese—can you blame me?
And if you’re feeling adventurous, grab those tomatoes and add them to scrambled eggs in the morning, toss them on pizza, or just snack on them with a pinch of salt. Tomato season doesn’t last forever (even if you wish it did), so enjoy it while you can.
Variations of Caprese Salad
Sometimes you gotta shake it up. When regular Caprese Salad starts to feel too routine, I mess around with the ingredients. Sliced peaches or strawberries instead of tomatoes? Works, surprisingly well. Try burrata in place of mozzarella for extra creamy goodness.
I’ve even sprinkled pine nuts or a handful of arugula over the top when I’m feeling fancy. My friend adds a drizzle of honey and swears by it—don’t knock it till you try it. If you want a heartier meal, turn your Caprese into a sandwich or toss it with fresh pasta (it’s wild how good this mash-up tastes).
Some folks throw in avocados or roasted corn for more of a late-summer vibe. The beauty of this salad—it pretty much works with whatever you have and still tastes outrageously fresh.
Common Questions
What tomatoes work best for Caprese Summer Salad with Fresh Basil?
I always say go for heirloom or vine-ripened tomatoes if you can. Honestly, any juicy, ripe tomato will taste great.
Is it okay to use store-bought mozzarella?
Absolutely. It’s better with good fresh mozz, but use what you’ve got. Just steer clear of the super low-quality stuff if possible.
Can I prep the salad ahead of time?
You can slice everything and keep it in the fridge for a couple hours, but don’t assemble until ready to eat. Otherwise, it gets soggy and sad.
Can I swap out basil for another herb?
Fresh basil is classic, but if you’re out, try baby arugula or even fresh mint for a twist.
How do I keep leftovers fresh?
Honestly, leftovers never last at my house. But if you do have extras, cover and chill. Just eat them soon—the flavors fade fast.
Don’t Wait—Make This Summer Favorite
Caprese Summer Salad with Fresh Basil checks every box: easy, fast, and somehow tastes like you’ve gone all-out. Fresh ingredients really do make the dish, so snag the best ones you can. Try new spins with whatever’s in the fridge—you might find your new favorite. For even more tips, check out this EASY Caprese Salad (10 minutes prep!) – I Heart Naptime and see how others make it their own. If you ask me, nothing says summer better than this salad on your table. 
Caprese Summer Salad with Fresh Basil
A refreshing summer salad featuring ripe tomatoes, creamy mozzarella, and fragrant basil—perfect for picnics and gatherings.
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
- 4 ripe tomatoes
- 8 oz fresh mozzarella
- 1 cup fresh basil
- 3 tbsp olive oil
- 1 tsp flaky salt
- Black pepper, to taste
Instructions
- Slice the tomatoes into thick slices and arrange them on a large plate.
- Slice the mozzarella and tuck it between the slices of tomato.
- Chop or tear the fresh basil and scatter it over the salad.
- Drizzle olive oil over the salad.
- Sprinkle with flaky salt and black pepper.
- Let it sit for five minutes before serving.
Notes
Use peak-season tomatoes for the best flavor, and let the cheese and tomatoes come to room temperature before slicing for enhanced taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg