How to Make Caprese Salad Recipe

Learn how to make the caprese salad recipe; it is one of my favorite salads. Who would think that a simple little salad could be so flavorful and delicious? Having originated from the Island of Capri off the coast of Italy, it is said to represent the three colors of the Italian flag; red in the tomatoes, white in the mozzarella cheese and the green in the fresh basil. I also like fresh garlic, balsamic vinegar, salt and pepper on mine.

When you learn how to make caprese salad recipe you will find it is great to serve as an appetizer salad, as a side salad to dinner or a larger version served with rolls for lunch. I even fix one as a pick- me -up between meals. This also works well as a snack before bed. Sometimes I will fix a large salad, set it on the table and the family will share it as a snack. Although some prefer to serve this salad with oil, I prefer it only with basmati vinegar which makes it one of the healthy salad recipes.

Like other recipes which require fresh produce, when you learn how to make the caprese salad recipe you will want the best and freshest ingredients possible. This is a great salad for the summer months when vine ripened tomatoes are so readily available; those are best for this salad. The fresh basil possible is needed for this salad; I have used dried basil (if I have to) but it is not the same. There is also a big difference in the mozzarella cheese. Some of it is real dry; the best kind is the soft fresh type.

How to Make Caprese Salad RecipesHow to Make Caprese Salad Recipes


Line the plate (small or large whichever you prefer) with shredded lettuce or baby salad greens.

Arrange sliced tomatoes, overlapping, on top of the greens. Slice fresh mozzarella cheese; Slightly overlap the tomatoes and overlap each slice of cheese.

Sprinkle vegetables and cheese lightly with garlic powder. Chop fresh basil and sprinkle over the vegetables and cheese. Drizzle over the top balsamic vinegar.


  • 8 Ounces fresh mozzarella cheese, cut in small chunks
  • 2 Medium tomatoes, diced
  • 1 Cup thinly chopped Romaine lettuce
  • 2 Cloves fresh minced garlic
  • 2 Tablespoons fresh chopped basil
  • Salt/ pepper to taste
  • 2 Pitas
  • ¼ Cup balsamic vinegar
  • ¼ Cup olive oil

In a bowl combine the cheese, romaine, garlic tomatoes and basil. Add vinegar and oil and toss together. Salt and pepper to taste. Cut pitas in half. (I like to warm slightly) Stuff each half of pita with the tomato and cheese mixture. This is great for a fast lunch.


This is very closely related to the Caprese salad recipe but includes a few other ingredients; still very good.

  • 1 Bottle Italian salad dressing
  • 2 Large cucumbers thinly sliced
  • 3 Sliced tomatoes
  • 1 Medium onion thinly sliced
  • 2 Cups mozzarella cheese in small chunks
  • 2 Cloves minced garlic
  • ¼ Cup chopped fresh basil

Combine all ingredients in a bowl with salad dressing; toss to coat.
Season with salt and pepper if desired.


This recipe is similar to the caprese salad recipe but includes garbanzo beans and instead of the basil it has parsley and mint for the green.

  • ½ Cup olive oil
  • 1 ½ Tablespoon lemon juice
  • 2 Teaspoons white wine vinegar
  • 1 Clove minced garlic
  • ½ Teaspoon each salt and pepper
  • 1 Can (15 ounces) garbanzo beans
  • 1 Cup chopped green onions (1 inch pieces)
  • ¼ Cup chopped fresh parsley
  • ¼ Cup chopped fresh mint
  • 4 to 6 Large firm red ripe tomatoes
  • ½ Pound fresh mild cheese in small pieces

Combine oil, lemon juice, vinegar, garlic, salt and pepper; mix well.
Add beans, onions, parsley, mint and cheese; mix lightly until coated.
Cut tops off tomatoes; set tops aside.
Spoon seeds out of tomatoes and pulp; save for another use like soup of stew.
Fill tomatoes with bean mixture and replace lid to serve.