Traditionally served as a starter, or appetizer, Caprese Salad with Buffalo Mozzarella is also a refreshing summertime lunch.
With only a handful of ingredients, it is vital that each one is carefully selected, preferably at seasonal peak.
While visiting Italy, we marveled at the flavors created by simple, quality ingredients. Caprese Salad was on our list of classic Italian food to savor and it was a memorable part of our trip.
Authentic Caprese Salad is made with buffalo mozzarella (mozzarella di bufala) from the milk of domesticated water buffalo.
Although there are a few water buffalo herds in the U.S. producing dairy and meat, it is easier to find imported buffalo mozzarella in stores like Whole Foods, Costco (seasonally), or specialty shops.
Choosing the Best Tomatoes for Caprese Salad
If you’ve ever tasted a vine-ripened tomato from a home garden you know the very best tasting tomatoes are ripened on the vine.
Because tomatoes will ripen in color after being picked, most of what you see in grocery stores have been picked green and ripened after shipping to prevent damage.
This is not the only reason the tomato lacks flavor. According to this Scientific American article, the reason why one tomato tastes better than another is the geranial compounds or fragrance of the fruit.
On-the-vine Campari and heirloom tomatoes tend to have more of these fragrance compounds which is why you may have noticed they have a better flavor than the standard variety.
You’ll pay a higher price for these select tomatoes, but it pays off in flavor when it is such a central part of a dish like Caprese.
Balsamic: What’s the Difference?
- Commercial-grade balsamic is the most common with a more acidic flavor which is best for salads, marinades, or balsamic reductions
- Condiment-grade balsamic or condimento balsamico is thicker, with a nicely balanced sweet-acid flavor best for finishing appetizers or salads like Caprese (these are close in flavor to traditional, but easier on the budget)
- Traditional balsamic is the highest grade available from the Modena region in Italy with a rich, complex flavor and best for finishing dishes, serving with cheese or desserts.
Quality aged balsamic delivers a balanced sweet-acidic finish to the richness of the cheese you don’t want to miss.
Condimento is the type of balsamic we use for finishing touches on appetizers or salads like this. It’s the thick, sweeter version of balsamic with a deeper, more complex flavor profile.
Venice Olive Oil Co is our go-to for exceptional olive oils and balsamic. They are a local store here in Colorado, but they ship all over the country.
TIP: If you don’t have time to pick up a bottle of aged balsamic, check our Recipe Variations for instructions to make your own balsamic glaze with commercial-grade (salad-type) balsamic.
Recipe Variations
- Substitute fresh mozzarella or burrata cheese for the buffalo mozzarella
- Create an easy Caprese Appetizer with prosciutto
- Make your own Balsamic Glaze: Gently simmer 1/2 cup (commercial-grade) balsamic vinegar with 3 tablespoons coconut palm sugar (or brown sugar) in a saucepan on med-low for 10-15 minutes, or until reduced by half and thickened enough to coat the back of a spoon. Taste and adjust for sweet or sour by adding more balsamic or sugar. Cool and refrigerate until ready to use.
Of course, fresh cow’s milk mozzarella is a fine substitute for this salad, just be sure it is a quality cheese for best results.
Burrata Caprese Salad is a tasty change-up for Caprese with a delightfully creamy center to sink your fork into. Burrata’s soft center is most enjoyable when it has time to come to room temperature before serving.
Create an Easy Caprese Appetizer
We love this Prosciutto-Wrapped Caprese Salad Appetizer for easy and elegant party food. Just four ingredients and a few minutes of prep and you’re all set to impress.
When you taste this amazing salad, you’ll want to thank a water buffalo if you can find one 😉 … I still have The Water Buffalo Song in Silly Songs with Larry by Veggie Tales stuck in my head from when my kids were little.
Caprese Salad
Ingredients
- 4 Campari or heirloom tomatoes sliced 1/4″ thick
- 16 basil leaves sliced thinly
- 1 pound buffalo mozzarella (mozzarella di bufala) — sliced 1/4″ thick
- Extra virgin olive oil
- Aged Balsamic
- Fresh ground pepper
- Sea salt
Instructions
- Allow cheese to sit on a paper towel-lined plate at room temperature for 20 minutes to absorb extra liquid until ready to slice and serve. This salad should be served cool, but not cold.
- On a large platter or plate, arrange the tomato and mozzarella slices so there is an even number of slices of each. Arrange basil as a garnish on top so that there is 1-2 basil leaves for each serving of tomato and cheese, or sprinkle basil over the cheese and tomato.
- Drizzle extra-virgin olive oil and aged balsamic over the tomato, cheese, and basil; season with salt and fresh ground pepper.
Notes
Recipe Variations:
- Substitute fresh mozzarella or burrata cheese for the buffalo mozzarella
- Create an easy Caprese Appetizer with prosciutto
- Make your own Balsamic Glaze: Gently simmer 1/2 cup (commercial-grade) balsamic vinegar with 3 tablespoons coconut palm sugar (or brown sugar) in a saucepan on med-low for 10-15 minutes, or until reduced by half and thickened enough to coat the back of a spoon. Taste and adjust for sweet or sour by adding more balsamic or sugar. Cool and refrigerate until ready to use.
