Easy Heirloom Tomato Caprese Salad

This is summer on a plate: thick, juicy slices of heirloom tomatoes, creamy fresh mozzarella, torn basil that smells like a backyard dream, a glug of peppery olive oil, and a glossy swipe of balsamic glaze. It’s a 5-minute salad that looks like you planned your life out. Perfect when the house is hot, the grill is loud, and you need something pretty that requires basically zero effort.

My husband is the guy who claims he’s “not a salad person” and then stands over the cutting board stealing salted tomato slices like a raccoon. The kids pick the tiny basil leaves because they’re “cute.” We started making this on Sunday nights in late summer—one giant platter for the table, plus a loaf of bread for swiping. It’s silly-simple, but it’s the thing everyone remembers. The “oh wow, this tomato is insane” kind of simple.

How to Make It

Grab 3–4 ripe heirloom tomatoes—the heavy, fragrant ones that feel like they might burst into song. Slice them thick, like you mean it. Sprinkle the slices with a pinch of salt right away so they get glossy and juicy while you do the rest.

Drain an 8-ounce ball of fresh mozzarella (the water-packed kind is great), then pat it dry—yes, actually dry it—so your plate doesn’t turn into a little mozzarella puddle. Slice it about the same thickness as the tomatoes.

Layer tomatoes and mozzarella on a big plate, not too precious. Tuck in handfuls of torn basil leaves like you’re making a flower arrangement after two coffees. Drizzle with 2–3 tablespoons good olive oil and a swirl of balsamic glaze. Crank on black pepper. Taste a corner. Add more salt if it needs to pop.

If you can stand it, let it sit 5–10 minutes so the juices mingle. If not, I won’t tell. Swipe with bread. Call it dinner.

✔Ingredient Notes

– Heirloom tomatoes: Pick ones that smell like tomatoes. If they’re pale and hard, wait a day on the counter. Slice with a sharp knife or a serrated bread knife so you don’t squash them.
– Fresh mozzarella: I like the water-packed balls for that soft, custardy bite. If all you’ve got is pre-sliced logs, it’s fine—just dry them well so the salad doesn’t get watery.
– Basil: Tear, don’t chop. Chopping goes black and sad. Tiny leaves can go in whole and make you feel fancy.
– Extra-virgin olive oil: The one you save for dipping bread—peppery and green. If yours is super bold, start with less and taste.
– Balsamic glaze: Store-bought is great in August when we’re all tired. No glaze? Simmer balsamic with a pinch of sugar or honey until syrupy. Don’t walk away—ask me how I know.
– Flaky salt & black pepper: Flaky salt makes the tomatoes sparkle. Freshly cracked pepper adds that little bit of heat.

✔Recipe Steps

1. Slice 3–4 ripe heirloom tomatoes into thick rounds and season with a pinch of salt.
2. Drain and pat dry 8 oz fresh mozzarella; slice to match tomato thickness.
3. Arrange tomatoes and mozzarella on a large plate, overlapping casually.
4. Tuck torn basil leaves all over so every bite gets some.
5. Drizzle with 2–3 tbsp extra-virgin olive oil, then swirl on balsamic glaze.
6. Finish with flaky salt and freshly cracked black pepper; rest 5–10 minutes if you can.

What to Serve It With

– Warm crusty bread or garlicky toast for scooping up all the juices.
– Grilled chicken, steak, or salmon—anything smoky loves this salad.
– A bowl of buttered pasta or orzo on the side for a low-effort dinner.
– Prosciutto, olives, and marinated artichokes for an instant antipasto moment.
– Chilled rosé or an ice-cold seltzer with lemon if we’re keeping it weeknight.

✔Tips & Mistakes

– Salt the tomatoes first. It wakes them up and makes a little natural dressing.
– Don’t drown it in balsamic. You want a ribbon, not a mudslide.
– Room-temp tomatoes taste brighter. Cold tomatoes = muted flavor.
– Pat the mozzarella dry so the salad doesn’t get soupy.
– Use a serrated knife for clean slices and fewer tomato crimes.

✔Storage Tips

Pop leftovers in a shallow container, cover, and refrigerate up to 24 hours. It will get a little weepy, which is honestly delicious—pour those juices over greens or mop them with bread. Cold straight from the fridge is still great, but the flavor sings louder if you let it sit on the counter for 10 minutes. Also: slap it on toast with an egg for breakfast and feel like a genius.

✔Variations and Substitutions

– Burrata swap: Creamy, messy, unforgettable. Use one big ball and tear it over the top.
– Cherry tomato moment: Halve a mix of colors, salt, then toss with mini mozzarella balls.
– Peach-caprese: Add ripe peach wedges for sweet-salty summer magic.
– Pesto drizzle: Thin a spoonful of pesto with oil and zigzag it over instead of balsamic.
– Greens base: Pile everything over arugula for peppery bite; dress greens lightly first.
– Vegan twist: Use a cashew-based mozzarella or marinated tofu slices; still dreamy.
– No glaze? Reduce balsamic with a pinch of sugar or honey until syrupy, then cool.
– Herb swap: Basil is classic, but mint is surprisingly fresh and fun in a heatwave.
– Crunch: Toasted pine nuts or pistachios for texture. Not traditional, very addictive.

Frequently Asked Questions

Easy Heirloom Tomato Caprese Salad

A vibrant, no-cook caprese salad made with juicy heirloom tomatoes, creamy fresh mozzarella, fragrant basil, extra-virgin olive oil, and a glossy balsamic glaze. Ready in minutes and perfect for summer.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb heirloom tomatoes mixed colors, cored and sliced 0.5 inch thick
• ▢ 12 oz fresh mozzarella sliced 0.5 inch thick
• ▢ 0.5 cup fresh basil leaves small leaves left whole, larger leaves torn
• ▢ 2 tbsp extra-virgin olive oil
• ▢ 1 tbsp balsamic glaze store-bought or homemade
• ▢ 0.75 tsp kosher salt to taste
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 0.25 tsp flaky sea salt for finishing, optional
• ▢ 4 slice crusty bread for serving, optional

Instructions

Preparation Steps

• Slice the heirloom tomatoes and fresh mozzarella into even 0.5 inch rounds. Pat tomato slices dry with a paper towel to minimize excess moisture.
• On a large platter, alternate tomato and mozzarella slices in overlapping rows or a circular pattern.
• Tuck whole or torn basil leaves between the tomato and mozzarella so every bite has a bit of basil.
• Season evenly with kosher salt and freshly ground black pepper.
• Drizzle the extra-virgin olive oil and then the balsamic glaze over the salad.
• Finish with a pinch of flaky sea salt if using. Serve immediately with crusty bread.

Notes

For best flavor, use ripe, room-temperature tomatoes and high-quality olive oil. Swap mozzarella with burrata for an ultra-creamy version. If making ahead, slice and arrange tomatoes and mozzarella up to 2 hours in advance, refrigerate covered, then add basil, seasonings, and drizzles just before serving.