Caprese Salad

Caprese salad with fresh tomatoes and creamy mozzarella cheese.


  • 1 pint of 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 mozzarella, torn into pieces
  • Coarsely ground black pepper
  • Small basil leaves
  • Toasted bread (for serving)
  1. Toss cherry tomatoes with 1 Tbsp. oil in a small bowl; season with salt.
  2. Arrange tomato slices on a platter, slightly overlapping; season generously with salt.
  3. Arrange mozzarella over tomatoes; lightly season mozzarella with salt.
  4. Spoon cherry tomatoes over salad and drizzle with 6 Tbsp. oil; season with pepper.
  5. Let stand 30 minutes to let flavors combine from the juices of the tomatoes and mozzarella.
  6. Top salad with basil and additional salt and oil, if desired.
  7. Serve with bread alongside.

4 servings


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