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.
mjskitchen says
Still waiting for my tomatoes to ripen so I can make this salad!!! Once our tomatoes turn, we eat this salad almost every night. 🙂 Beautiful plate of caprese Judy!
Sonia Mangla says
Gorgeous Caprese salad! I loved the picture of tomatoes on the wine! Thanks for sharing!
Judy Purcell says
Thanks Sonia, we appreciate your kind compliment. 🙂
mjskitchen says
Can’t wait until our tomatoes are ready for picking so I can make this. It’s a staple during fresh tomato/basil season.
John / Kitchen Riffs says
Such a classic salad! There’s a reason for that, of course — it tastes so darn good. Yours looks terrific — thanks.
Karen (Back Road Journal) says
This is one of my favorite salad once we can we vine ripe tomatoes.
Vanessa says
You cannot go wrong with this amazing appetizer! I want it right now.
Hope says
Love this gorgeous salad! It would go perfectly with some grilled chicken or to take along to a BBQ or potluck!
Anne Lawton says
This is one of my favorite salads. I did not know that buffalo mozzarella was from buffalo milk, duh!
Carol Little R.H. @studiobotanica says
Definitely one of my favourite salads all summer long as soon as tomatoes come into season!
I love your presentation! Sometimes I make it with bocconcini and serve individual small plates as an app..
The combination is a classic and anyone who loves this like we do.. knows just why it is so famous!
Best quality olive oil + balsamic vinegar that you can find does make a huge difference.
Judy Purcell says
Love the idea of serving it with brocconcini!
STACEY CRAWFORD says
This is perfect! I love Caprese salad and best of all, no cooking required!
Megan Stevens says
I think this is the salad that put simple beauty on the map. Perfect for summer!
Zuzana says
I so love burata
Kelly says
Love a classic caprese. So great, especially when you’re using quality ingredients.
Jean says
SO perfect for summer get-togehters. I can just taste the freshness through your photos!
Tessa Simpson says
water buffalo mozzarella is SO dreamy! My mouth is watering already from the anticipation of this magical combo…hurry up garden tomatoes!
Maria says
Oh I love how simple and delicious this salad is!
Mrs. Jen B says
Caprese = my favorite flavor combination next to peanut butter and chocolate. 😉
The one thing I’ll miss about summer is my tomato and basil crop, small thought it was. Because I was eating caprese salads and sandwiches a few times a week! Thanks for sharing this and for making me salivate, quite frankly. 🙂
Judy says
Caprese is a fine excuse to plant a garden just for tomatoes and basil! Thanks for stopping by and commenting, I appreciate that — it was good to find your blog too! Enjoy what there is left of summer!
Nicole Feliciano says
yes, someone who loves the caprese as much as I do…if I only had space for a water buffalo inmy apt. Thanks so much for sharing this tasty recipe on Momtrends’ Friday Food. Have a great weekend!
Judy says
I’m sure the water buffalo would let you have a small corner of a room…might just be worth it. 😉
rsmacaalay says
Thats an excellent starter! I love buffalo mozzarella its richer and more flavourful.
Erika your eldest daughter says
I bet his would be really good in a bacon bowl, I think I would leave out the tomato and go with sundried, maybe?
Judy says
I’m not a big raw tomato fan either, Erika, but it wouldn’t be Caprese without it; it is the perfect combo. Just about anything would be good in a bacon bowl 😉
Rufus' Food and Spirits Guide says
Great post. That has to be the prettiest Caprese salad I’ve seen.
The Café Sucré Farine says
Gorgeous! What amazing pictures and I know the salad will be fabulous, how could you lose with these awesome ingredients! I am featuring a tartine with the same ingredients on my blog tomorrow! I just had it for lunch – Yummy!