Caprese Salad
Tomato, mozzarella and basil with olive oil and salt.
Caprese Salad is a classic vegetarian Italian recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 5 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 5 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.
The headline ingredients here are tomato, mozzarella and basil. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: good tinned tomatoes are better than mediocre fresh ones outside summer and a properly aged hard cheese will season the dish more than a younger one.
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199
kcal
8g
Protein
8g
Carbs
16g
Fat
Ingredients
- tomato2 large
- mozzarella200 g
- basil12 leaves
- olive oil2 tbsp
- balsamic1 tsp
- saltstaple
Method
- 1Step 1 ~2 min
Slice tomato and mozzarella; alternate on a plate.
- 2Step 2 ~2 min
Tuck basil leaves between slices.
- 3Step 3 ~2 min
Drizzle with oil and balsamic; sprinkle salt.
Per-step times are approximate and based on the total cook time of 5 minutes.
Pro tips & common mistakes
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Caprese Salad take to cook?
- From prep to plate, Caprese Salad takes about 5 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Caprese Salad vegetarian?
- Yes — this version of Caprese Salad is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Caprese Salad?
- The headline ingredients are tomato, mozzarella, basil. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Caprese Salad?
- This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
- What should I serve with Caprese Salad?
- Caprese Salad pairs naturally with classic italian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.