Caprese Salad, 3 Ways

Anyone who knows me knows that I love caprese salad. It’s my go-to dish whenever I need to pack a simple lunch, bring a side dish to a party, or simply when it’s too hot in my tiny apartment to justify turning on the oven/stove for dinner. I love it because it’s so easy to make and so versatile. There are dozens of different ways to make this Italian staple, so today I’m sharing my 3 favorites.


All 3 versions of this recipe have the same ingredients. There are no measurements because it varies depending on how many people you’re feeding.

  • Tomatoes (grape tomatoes for the mixed salad, regular tomatoes for the other two)
  • Fresh basil leaves
  • Fresh mozzarella (log shape is best)
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper

Mixed Caprese Salad Instructions


  1. Slice the grape tomatoes in half and marinate in some balsamic vinegar and olive oil in a large salad bowl.
  2. Slice the mozzarella into little cubes and toss in with the tomatoes.
  3. Slice the basil leaves and mix everything together in the salad bowl.
  4. Taste test and add more oil/vinegar as needed.
  5. Add a bit of salt and pepper.

Caprese Stuffed Tomatoes Instructions

stuffed caprese

  1. Slice the tomatoes in half and scoop out the seed area, leaving a bowl-shaped hollow area.
  2. Place one basil leaf inside each tomato half.
  3. Top it off with a bit of fresh mozzarella.
  4. Drizzle with olive oil and balsamic vinegar.
  5. Sprinkle some salt and pepper.

Sliced Caprese Salad Instructions

sliced caprese

  1. Slice the tomatoes into medium-thick slices.
  2. Slice the mozzarella.
  3. Line up one tomato slice with one basil leaf and one mozzarella slice. Continue that pattern until there are no leftover ingredients.
  4. Drizzle some olive oil and balsamic vinegar over the caprese train.
  5. Sprinkle some salt and pepper.

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