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fresh caprese salad on blue plate

Best Caprese Salad Recipe

Course: Salad
Cuisine: Italian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 people
Calories: 427kcal
Print Recipe


  • cups lightly packed fresh basil leaves rough chopped
  • teaspoons kosher salt
  • ½ cup extra-virgin olive oil
  • 6 slices fresh Mozzarella cheese whole-milk
  • 6 slices summer tomatoes
  • Flake sea salt and freshly ground black pepper to season
  • Fresh basil leaves for garnish


  • Place the basil and kosher salt in the bowl of a food processor and push the process button. While the basil is processing, slowly add the olive oil and continue processing until the basil/oil/salt mixture looks like a thin pesto sauce.
  • Slice the mozzarella into 6 (1/4”) slices and slice the tomatoes into 6 (1/4”) slices.
  • Alternate the cheese and tomato slices on a plate and drizzle with the basil-oil. Season lightly with flaked sea salt and freshly ground black pepper. Garnish with fresh basil leaves. Refrigerate, lightly covered, up to 1 hour or serve immediately.
  • Enjoy!



This recipe only make a small Caprese Salad, but makes enough basil oil for two-three large Caprese Salads. Keep the oil refrigerated in an airtight jar, up to 2-3 days. If desired, the basil-oil can be frozen in ice cube trays and then transferred to a zip-lock bag for longer storage. Thaw in the refrigerator one day before using.


Calories: 427kcal | Carbohydrates: 6g | Protein: 21g | Fat: 73g | Saturated Fat: 19g | Cholesterol: 67mg | Sodium: 1298mg | Potassium: 345mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2832IU | Vitamin C: 16mg | Calcium: 490mg | Iron: 2mg