Uncle Larry Adventures

Italian Classics · Campania

More italian salad recipes

Insalata Caprese

Insalata caprese from Capri: ripe tomatoes layered with mozzarella di bufala and basil, dressed only with olive oil and salt.

Insalata Caprese

Three colors, one island

Fresh Italian salad with tomatoes, mozzarella and basil in a rustic bowl

The short version

Insalata caprese from Capri: ripe tomatoes layered with mozzarella di bufala and basil, dressed only with olive oil and salt.

Prep
10 min
Cook
0 min
Total
10 min
Serves
4 servings

Ingredients

  • 3 large ripe tomatoes
  • 10 oz mozzarella di bufala
  • 1 bunch basil
  • Extra-virgin olive oil
  • Flaky salt and black pepper

Instructions

  1. 01

    Temper everything. Take the mozzarella out of the fridge 30 minutes ahead; cold kills the flavor.

  2. 02

    Slice evenly. Cut tomatoes and mozzarella to the same thickness so every bite is balanced.

  3. 03

    Layer. Alternate slices on a platter, tucking whole basil leaves between them.

  4. 04

    Dress last. Salt, pepper and a generous pour of olive oil right before serving.

Larry’s rule: No balsamic glaze. If the tomatoes need syrup, they weren't ready to be picked.

Nutrition (estimated, per serving)

Serving
1 serving (about 230 g)
Calories
310 calories
Protein
15 g
Carbs
7 g
Fat
26 g
Saturated fat
14 g
Fibre
2 g
Sugar
4 g
Sodium
400 mg
Cholesterol
65 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/insalata-caprese).

Before you cook

What to know about Insalata Caprese

What it is

Insalata Caprese is a salad recipe rooted in Campania's tomato-rich, ingredient-first cooking. This version makes 4 servings in 10 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: temper everything, then slice evenly, then layer. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 3 large ripe tomatoes — supplies acidity, sweetness and the recipe's tomato base.
  • 10 oz mozzarella di bufala — contributes salt, richness and structure; its moisture and temperature affect the finish.
  • 1 bunch basil — provides the aromatic character; use it at the stage specified so it stays distinct.
  • Extra-virgin olive oil — builds the savory foundation and carries flavor through the dish.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Wash and prepare the components ahead, but keep them dry and add the dressing shortly before serving.

What to serve with it

  • Serve as a side or a light first course.
  • Dress close to serving time so the leaves keep their texture.

Questions Larry gets asked

How long does insalata caprese take to make?
About 10 min start to finish — roughly 10 min of prep and 0 min of cooking. That yields 4 servings.
What do you need to make insalata caprese?
5 ingredients, starting with 3 large ripe tomatoes, 10 oz mozzarella di bufala, 1 bunch basil. The full list with quantities is on this page.
How do you start insalata caprese?
Temper everything: Take the mozzarella out of the fridge 30 minutes ahead; cold kills the flavor.
How do you know when insalata caprese is done?
Dress last. Salt, pepper and a generous pour of olive oil right before serving.
What is the most common mistake with insalata caprese?
No balsamic glaze. If the tomatoes need syrup, they weren't ready to be picked.
Can you make insalata caprese ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a salad that reheats well.

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