Caprese Salad Dressing is fresh, herby, and so flavorful! Toss it with juicy tomatoes, creamy mozzarella, avocado, and basil for the best Caprese salad.

Try this Balsamic Caprese Chicken or Caprese Pasta next!

Caprese Salad in a bowl tossed with basil vinaigrette and topped with torn fresh basil leaves.
chelsea

author’s note

Caprese Salad Recipe Straight From Italy!

I’ve already shared a bit about our trip to Italy this spring, but what really stuck with me, besides the beautiful views, was how inspired I felt by the ingredients and food. We took a few cooking classes in different cities and learned how to make everything from homemade gelato to the most flavorful ragu. But my favorite class was in Siena.

It was held in the upstairs kitchen of a farmhouse owned by the most lively Italian nonna. She welcomed us like family and taught us how to make a handful of authentic Italian dishes, one of them being a Caprese salad and dressing, which inspired this very recipe.

Along the way, she shared the kind of tips you can only get from someone who has spent a lifetime in the kitchen and even ran her own restaurant.

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Basil dressing being blended, vegetables being prepped and added to a bowl, then everything mixed together.

Caprese Salad Dressing Ingredients

IngredientTip
Fresh basilUse the freshest basil you can find. Garden basil is amazing here if you have it.
Olive oilUse a good olive oil since the flavor really comes through in this dressing.
Red wine vinegarAdds a little zip without taking over the basil flavor.
Lemon juiceBrightens the dressing and helps keep it fresh.
Garlic & shallotThese add big flavor, so a little goes a long way.

How To Make This Caprese Salad Dressing

  1. Basil: Give the basil a quick coarse chop. I like to include most of the stems.
  2. Blend base: Add garlic, shallot, and basil to a food processor and pulse until chopped.
  3. Add vinegar: Add red wine vinegar, lemon juice, salt, and pepper, then pulse again.
  4. Oil: While the processor runs, slowly drizzle in oil until the dressing comes together.
  5. Taste: Taste the dressing and add more salt or pepper if needed. Toss with tomatoes, mozzarella, and basil, or use it on any Caprese-style dish.

More Delicious Salads:

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5 from 3 votes
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Caprese Salad Dressing with A Caprese Salad

By Chelsea Lords
This vibrant and nutritious Caprese Salad puts a twist on the classic Italian dish. It adds creamy avocado and a fragrant basil vinaigrette to the traditional mix of tomatoes, basil, and mozzarella.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings

Equipment

Ingredients

Basil Dressing
  • 1 teaspoon minced garlic
  • 1 tablespoon minced shallot
  • 1 cup chopped basil packed, see note 1
  • 1-1/2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Caprese Salad
  • 6 Campari tomatoes or 3 cups cherry tomatoes
  • 1 cup halved mozzarella pearls
  • 1/3 cup fresh basil
  • 1 large avocado
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions 

Dressing

  • Add 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, lemon juice, salt, and pepper.
  • Pulse a few times, and while running, drizzle in the olive oil and pulse until smooth. Avoid pulsing the mixture too much with the olive oil.

Salad

  • Slice the tomatoes in half, then cut them into wedges and add to a large bowl. Halve the mozzarella pearls and add to the bowl. Tear the basil and add on top. Chop the avocado and add to the bowl, adding a squeeze of lemon to keep it from browning.
  • Dress the salad with the basil dressing to taste. I like to add all the dressing, but you may want less (see note 2). Add salt and pepper. Enjoy the same day this salad is made; leftovers don’t keep well.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: If you’re buying fresh-cut herbs from the refrigerated produce section, you’ll need about one and a half packages of the 3/4-ounce containers. Give the basil leaves a quick coarse chop, including most of the stems, then lightly pack into a 1-cup measuring cup to achieve the correct measurement.
Note 2: Leftover dressing can be stored in the fridge for up to a week. It may darken in color and separate, which is normal. If it solidifies due to the cold, let it sit at room temperature for about 20 minutes, then shake well to recombine.

Nutrition

Serving: 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: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Caprese Salad Dressing Variation Ideas

  • Swap out the basil vinaigrette for a balsamic reduction instead.
  • 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.

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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7 Comments

  1. YT says:

    This Caprese salad looks amazing! I can’t wait to try the basil dressing—sounds like the perfect touch to elevate the flavors. Thanks for sharing!

    Reply
    1. Chelsea says:

      Can’t wait for you to try it! Thanks!

      Reply
  2. Kelly says:

    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
    1. chelseamessyapron says:

      So sorry for the confusion, it’s red wine vinegar!

      Reply
  3. Brittany Audra says:

    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
  4. Sabrina says:

    5 stars
    wow, what wonderful food art, have always loved the flavors in a good caprese too

    Reply
  5. Liz says:

    5 stars
    That looks AMAZING! We have so much basil in our garden right now, I can’t wait to make this!

    Reply