Easy Caprese Salad combines three simple ingredients: juicy, ripe tomatoes, creamy mozzarella cheese, and fresh, lush basil leaves. Dressed in a homemade zesty orange vinaigrette, this refreshing salad takes less than 10 minutes to make. A finishing drizzle of balsamic vinegar adds a tangy-sweet complexity to the salad. Indulge in this dish as a light appetizer, a side, or a summer snack with the basil adding an aromatic herbal note to every bite!
Origin of the Caprese Salad:
The tricolor Caprese Salad is a tribute to the Italian flag and is easy to make. A story from the 1920s says its creator was a stonemason who created this salad in a fit of patriotism. The mason used traditional Italian ingredients: white mozzarella, red vine-ripe tomatoes, and green basil.
While it became a perennial summer salad, it gained worldwide acclaim in the 1950s. Egyptian King Farouk, while on vacation, ordered his chef to prepare a light salad. By the way, King Farouk is also credited with converting this salad into a sandwich. While it seems that the Isle of Capri is its birthplace, it is more generally attributed to the southern Italian province of Campania.
This light, refreshing salad is so welcome on a balmy Mediterranean afternoon. Not only is it cooling, but it is also a celebration of fresh, unprocessed, unrefined flavors. While many use the grape-based balsamic vinaigrette to add dimension, I prefer an orange-based vinaigrette.
My inspiration for the orange vinaigrette:
Inspired by the orange tree-lined roads of Sorrento and the Amalfi Coast, I chose to make the orange vinaigrette. I used homegrown oranges in this Easy Caprese Salad recipe. I find that the Mandarin orange is less tangy than other oranges.
This Easy Caprese Salad has humble origins. My most memorable rendition of this dish was in the Baltic, at Tallinn in Estonia. This enchanting town had a vibrant city center surrounded by stone-paved streets. In the middle of this ancient city was an Italian restaurant that served the best caprese salad I have ever had. The secret, as described by the owner, was the farm-fresh ingredients that were available in summer.
Reminiscing on our meal and the friendliness of the Estonians inspired me to make this salad. This simple Caprese Salad has become a family favorite during the summer months. It is so easy to make that my kids prepare it themselves. They have enjoyed the idea of picking fresh tomatoes and basil from our garden and making this salad right away.
Frequently Asked Questions:
1. What other vinaigrettes can I use?
Try lemon or grapefruit vinaigrette for this salad.
2. What are the other kinds of cheese for this salad?
This easy Caprese Salad uses fresh mozzarella slices, although you could substitute burrata or goat cheese.
3. How can I make it vegan?
This vegetarian salad can be made or adapted to vegan by swapping out the mozzarella for a dairy-free alternative.
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Ingredients:
For the salad:
- Tomato
- Fresh mozzarella cheese ball
- Basil leaves
- Balsamic vinegar
For the orange vinaigrette:
- Orange juice
- Extra virgin olive oil
- Garlic
- Ground black peppercorn
Here are the step-by-step instructions for making this dish. For the measurements, please refer to the recipe card.
How to make the Easy Caprese Salad:
- How to make the orange vinaigrette:
- In a mixing bowl, add the olive oil, salt, ground pepper, and garlic. Drizzle the orange juice. Whisk the ingredients for a minute.
2. How to make the Easy Caprese Salad:
- On a platter, arrange one slice of mozzarella and alternate it with a slice of tomato. Repeat this step. Garnish with basil leaves and drizzle the orange vinaigrette. Drizzle some balsamic vinegar. Serve at room temperature.
Tips:
- Use freshly squeezed orange juice for the vinaigrette, fresh mozzarella, and good-quality extra virgin olive oil.
- Balsamic vinegar glaze complements the sweetness of the orange vinaigrette.
- To improve the texture and flavor of the ingredients, allow the caprese salad to come to room temperature for at least 10-15 minutes before serving.
- Slice the tomatoes and mozzarella evenly for a polished look.
- A light sprinkle of flaky sea salt and freshly cracked pepper makes the salad more flavorful.
Serving suggestions:
Serve this simple Caprese Salad at room temperature, drizzled with orange vinaigrette. Optionally, glaze with balsamic vinegar, a sprinkle of flaky salt, and cracked black pepper.
Storage:
Store the components of the Easy Caprese Salad separately in an airtight container in the refrigerator for 1-2 days. Assemble the salad and drizzle the vinaigrette before serving.
Other salad recipes that you might like:
- Radicchio Salad Recipe
- Shaved Brussels Sprouts Salad
- Roasted Beet and Fennel Salad
- Moroccan Cauliflower Recipe
- Moroccan Couscous Salad
Easy Caprese Salad
Equipment
- mixing bowl, by hand
Ingredients
For the Caprese Salad:
- 8 oz mozzarella cheese fresh, sliced
- a few basil leaves
- 2 red tomato thick slices
For the Blood Orange Vinaigrette:
- 2 tbsp orange juice
- 2 tbsp olive oil extra virgin
- 1 clove garlic minced
- ¼ tsp salt
- ¼ tsp black pepper freshly milled
Instructions
How to make the orange vinaigrette:
- Prepare the ingredients.
- In a mixing bowl, add the olive oil, salt, pepper, garlic and drizzle the orange juice. Whisk the ingredients for a minute.
How to assemble the Easy Caprese Salad:
- On a platter, arrange one slice of mozzarella and alternate it with a slice of tomato. Repeat this step. Garnish with basil leaves and drizzle the orange vinaigrette. Optionally, glaze with some balsamic vinegar. Serve at room temperature.
Notes
- Please use fresh ingredients, such as orange juice for the vinaigrette, mozzarella, and good-quality extra virgin olive oil.
- Balsamic vinegar glaze complements the sweetness of the orange vinaigrette.
- To improve the texture and flavor of the ingredients, allow the caprese salad to come to room temperature for at least 10-15 minutes before serving.
- Slice the tomatoes and mozzarella evenly for a polished look.
- A light sprinkle of flaky sea salt and freshly cracked pepper makes the salad more flavorful.
Nutrition
Thanks, Kendra!