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Insalata Caprese Recipe Showdown

How to make a caprese salad the way they do it in Italy.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 8 ounces fresh cow's milk mozzarella or buffalo mozzarella
  • 4 local vine ripened tomatoes
  • fresh basil torn into pieces
  • fruity extra virgin olive oil
  • sea salt
  • freshly ground black pepper


  • Layer mozzarella tomatoes. Drizzle with olive oil.
  • garnish with basil.
  • Season with salt and pepper.


Mozzarella: You can use small or larger size mozzarella. If using larger sized, slice. Don’t use the store bought, packaged mozzarella. Mozzarella used to always be made from water buffalo milk, known as di bufala. That is generally too expensive to use and has been replaced by cow’s milk. However, do treat yourself to mozzarella di bufala, as it is much creamier.
Tomatoes: You can use any good tomatoes. I used roma tomatoes. My two favorites were made with cherry and heirloom respectively. The important thing is that they are fresh, ripe and sweet.
Olive Oil: It will matter. This is a recipe that calls for your best finishing oil.
Basil: I use fresh Italian sweet basil from my garden that is flavorful.