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Close image of caprese salad on plate with balsamic drizzle

Easy Caprese Salad

Refreshing, full of bold flavors, and extremely satisfying, this easy recipe for Caprese Salad is perfect for those warmer months when you're craving something fresh and delicious. Made with tender mozzarella, ripe tomatoes, and finished with a drizzle of tangy, yet sweet balsamic glaze, this classic well-rounded salad that is ready within minutes!
Course Appetizer, Salad, Side Dish, Vegetarian
Cuisine American, Italian
Diet Gluten Free, Kosher, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 318kcal
Author Rena


  • 1 ½ pounds tomatoes ripe & sliced
  • 1 pound mozzarella fresh & sliced
  • 1 bunch basil leaves fresh & picked
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt or to taste
  • ¼ teaspoon black pepper or to taste
  • 2 tablespoons balsamic glaze or to taste


  • Using a sharp knife, carefully cut the tomatoes and mozzarella into 1/4” thick slices.
  • Layer the Caprese salad as followed: one slice of tomato, a few basil leaves, followed by a slice of mozzarella.
  • Season with salt and pepper to taste, then drizzle with oil and balsamic glaze.
  • Serve immediately and enjoy!


  • If not serving the Caprese salad immediately, then place it in the refrigerator.
  • Make sure the tomatoes are juicy and ripe. Not too soft and not too hard.
  • To make this keto, make sure to use a sugar-free balsamic glaze or make your own.
  • Make sure the mozzarella is fresh and high quality. You may even find some already sliced mozzarella to save on prep time.
  • Store in the refrigerator for up to four days.
  • You may also add a dab of pesto in between the layers if you love the taste of pesto


Calories: 318kcal | Carbohydrates: 9g | Protein: 18g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 674mg | Potassium: 331mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1526IU | Vitamin C: 16mg | Calcium: 396mg | Iron: 1mg