Home > Salads > Caprese Salad Caprese Salad August 7, 2020 | 5 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This refreshing and nutritious Caprese Salad is inspired by the classic Italian salad of the same name. We’re switching things up a bit by adding a ripe avocado and an herby basil vinaigrette with the classic combination of tomatoes, basil, and mozzarella. Love these flavors as much as we do? Try our Balsamic Caprese Chicken or Caprese Pasta next! Caprese Salad I’ve shared a bit about our trip to Italy this spring and how inspired I’ve been by Italian ingredients and cuisine. We took a few cooking classes in the cities we visited and our favorite was in Siena. The class was in the upstairs farmhouse kitchen owned by a very lively Italian grandma. She taught us how to make several authentic Italian dishes (including a Caprese salad which serves as the inspiration for this recipe!) and shared tips and tricks that have come from a lifetime of learning and owning a restaurant. Caprese Salad Ingredients Fresh Veggies: Garden-fresh tomatoes and basil are the best if you have access to them. They add so much flavor! Mozzarella:This salad uses soft mozzarella pearls. If you have block mozzarella, cut it into pieces that match the size of the halved pearls, so everything is the same size when you eat it. Basil Dressing: The vinaigrette is a game changer on this salad, but if you’re in a pinch for time you can drizzle everything with olive oil or a balsamic reduction. Caprese Salad Variation Ideas Swap out the tomatoes for fresh, ripe peaches. Combine with prosciutto and a balsamic reduction. Swap out the basil vinaigrette for a balsamic reduction instead (see “quick tip” below). Drizzle with a balsamic vinaigrette instead of the basil vinaigrette. A balsamic vinaigrette is much milder than a balsamic reduction. You can find the recipe for my favorite balsamic vinaigrette in this Caprese Quinoa Salad. Skip the dressings altogether and drizzle everything with good quality extra virgin olive oil instead. QUICK TIP You can buy a balsamic glaze in the grocery store, or easily make your own. To make your own: whisk together 1/2 cup balsamic vinegar and 1/2 tablespoon honey in a small pot. Bring to a simmer over medium heat, reduce the heat to low, and simmer until thickened and reduced to about 2 tablespoons. This takes about 7-12 minutes. Caprese Salad FAQs1Is Caprese Salad healthy?There are lots of nutritional benefits to the ingredients in a Caprese Salad. Here are a few: Tomatoes are a great source of vitamin C, potassium, and vitamin K. Mozzarella is lower in sodium and calories than most other cheese. Basil is a great source of calcium, omega-3 fatty acids, and vitamin K Avocados are loaded with fiber and fatty acids linked with heart health. And also, there is no added sugar to this recipe. 2How do you eat Caprese Salad?This salad can be served as an appetizer, light lunch, or a side salad. 3What do you eat Caprese Salad with? As a side salad, we love it with grilled chicken or grilled flank steak (thinly sliced) on the side. This salad also pairs very nicely with crusty bread — you can sop up the leftover dressing with the bread (delicious!). You can add this salad on top of a bed of noodles for a tasty pasta salad. This salad is delicious spooned over avocado toast. 4How do you say Caprese Salad in Italian?In Italy, this type of salad is called Insalata Caprese Southern parts of Italy will typically say “cah-preh-zseh” More Northern parts will pronounce it “cah-prey-zay” 5Why is it called Caprese Salad?The name translates to “salad of Capri” and has its orgins from the island of Capri which is south of the coast of Naples. Caprese Salad Tips Dress to preference. You may not want the entire batch of dressing on this salad. We usually add it all, but we love dressing! Refrigerate any leftovers in an airtight container for up to a week. Leftover dressing will slightly darken in color but is still great to eat. If it separates and solidifies, this is normal; olive oil solidifies at cold temps. Let dressing stand at room temperature for about 20 minutes and then shake to re-combine. Rip the basil instead of cutting it. One of the fun tips I learned in Italy is to rip the basil rather than cut it — our instructor swears by this for a more pronounced flavor. Season to taste. This salad benefits greatly from salt and pepper. If it tastes at all flat or less than spectacular, it may just be under-seasoned. You’ll also likely need more salt for less ripe/less fresh veggies. Taste before serving, adjusting the seasoning as needed. Enjoy right after being made. This salad doesn’t sit or store well for any amount of time. It’s really best right after being assembled and loses texture (becomes watery) the longer it sits. More Delicious Salads Thai Quinoa Salad with a peanut dressing Israeli Salad simple cucumber and tomato salad Panzanella Salad with fresh corn and tomatoes Steak Salad Recipe with an herby cilantro-lemon vinaigrette Honey Mustard Salad Dressing over a chicken and veggie salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Caprese Salad with Basil Dressing 5 from 5 votes - Review this recipe This refreshing and nutritious Caprese Salad is inspired by the classic Italian salad of the same name. We're switching things up a bit by adding a ripe avocado and an herby basil vinaigrette with the classic combination of tomatoes, basil, and mozzarella. SAVE TO RECIPE BOX Print Recipe Caprese Salad with Basil Dressing 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This refreshing and nutritious Caprese Salad is inspired by the classic Italian salad of the same name. We're switching things up a bit by adding a ripe avocado and an herby basil vinaigrette with the classic combination of tomatoes, basil, and mozzarella. Course lunch, Salad, Vegetarian Cuisine Italian, Vegetarian Keyword caprese salad Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 4 -6 as a side Chelsea Lords Calories 386kcal Author Chelsea Lords Cost $6.72 IngredientsBasil Dressing▢ 1 teaspoon minced garlic (~1 clove)▢ 1 tablespoon minced shallot▢ 1 cup packed coarsely chopped basil leaves, Note 1▢ 1 and 1/2 tablespoons red wine vinegar▢ 1 tablespoon fresh lemon juice▢ 1/4 cup extra virgin olive oil▢ Sea salt and freshly cracked pepperCaprese Salad▢ 6 cocktail-style (Campari) or cherry tomatoes, sliced in half then cut into wedges (heaping 3 cups)▢ 1 cup (5 oz.) mozzarella pearls▢ 1/3 cup fresh basil▢ 1 large avocado, skin and pit removedUS - Metric USMetric InstructionsFor the Basil DressingAdd the garlic, shallot, and coarsely chopped basil to a small food processor. Pulse 6-8 times to chop the ingredients. Add the red wine vinegar, fresh lemon juice, and salt + pepper to taste (I use about 1/2 teaspoon of salt and 1/4 teaspoon pepper).Pulse a few times and while running, drizzle in the extra virgin olive oil and pulse until smooth. Avoid pulsing the mixture too much with the olive oil, as sometimes oil from a metal can have a metallic reaction and alter the taste of the dressing.Caprese SaladSlice the tomatoes and add to a large bowl. Cut the mozzarella into small pieces (or halve mozzarella pearls) and add to the bowl. Tear the basil and add on top. Remove the skin and pit of an avocado and then chop. Add to the bowl, adding a squeeze of lemon to the avocado to keep it from browning.Dress the salad with the basil dressing to taste (we like to add all the dressing, but you may want less; See Note 2). Add additional salt and pepper to salad if needed. (I typically add 1/4 teaspoon salt and 1/8 teaspoon pepper, but add to preference.) Enjoy the same day this salad is made. (Leftovers do not keep well.) Recipe NotesNote 1: If purchasing packages of fresh-cut herbs (usually in the refrigerated produce section of the grocery store) this is about 1 and 1/2 packages of the 3/4 ounce containers. I give the basil leaves ( and the bulk of the stems are fine) a quick coarse chop then lightly pack them in a 1 cup measuring cup to get this measurement. Note 2: Leftover dressing will keep for up to a week in the fridge. Leftover dressing will slightly darken in color, but is still great to eat. If it separates and solidifies, this too is normal (olive oil solidifies at cold temps). Let dressing stand at room temperature for about 20 minutes and then shake to re-combine. Nutrition FactsServing: 1serving | Calories: 386kcal | Carbohydrates: 8g | Protein: 14g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 53mg | Potassium: 532mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4358IU | Vitamin C: 27mg | Calcium: 360mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I had the opportunity to go to Italy this past July! Wish we could have spent more time there…so fun you were there this year too! 🙂 Reply
This looks delicious! In the ingredients list for the dressing, it says red wine vinegar, but in the instructions, it says balsamic vinegar…which is it? Thank you! Reply
