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Starter · Campania

Classic Caprese Salad with Buffalo Mozzarella

Caprese is the purest expression of southern Italian cuisine: no cooking, no fuss, just three perfect ingredients that speak for themselves. Born in Campania, the home of buffalo mozzarella, this dish earns its place on every Italian summer table. The secret lies entirely in the quality of what you buy — choose well and the recipe does the rest.

10Prep (min)
0Cook (min)
10Total (min)
2Serves
EasyDifficulty
Classic Caprese Salad with Buffalo Mozzarella

Ingredients

  • 250 g fresh buffalo mozzarella (mozzarella di bufala)
  • 3 large ripe tomatoes (preferably San Marzano or Cuore di Bue)
  • 1 small bunch fresh basil leaves
  • 4 tablespoons extra-virgin olive oil (Campanian or Sicilian, fruity)
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon dried oregano (optional, Sicilian style)

Method

  1. Remove the buffalo mozzarella from its liquid at least 15 minutes before serving and allow it to drain on a clean kitchen towel — this prevents excess water from watering down the dish.
  2. Wash and dry the tomatoes thoroughly. Slice them into rounds approximately 1 cm thick using a sharp knife to keep the edges clean.
  3. Slice the mozzarella into rounds of similar thickness (about 1 cm) so the tomato and cheese alternate evenly.
  4. Arrange the tomato and mozzarella slices alternately on a flat serving plate, slightly overlapping like roof tiles (à la tegola).
  5. Tuck whole fresh basil leaves between the slices or scatter generously over the top.
  6. Drizzle a generous amount of extra-virgin olive oil evenly over the entire plate — do not be shy, this is the dressing.
  7. Season with flaky sea salt and a few turns of freshly ground black pepper. Add a pinch of dried oregano if desired.
  8. Serve immediately at room temperature. Never refrigerate a finished Caprese — cold kills the flavour of both the tomatoes and the mozzarella.

Tips from the kitchen

💡 Never dress Caprese in advance — salt draws water from the tomatoes and mozzarella, making the plate soggy. Dress only just before serving.
💡 Use mozzarella di bufala DOP from Campania for the authentic, creamy, slightly tangy flavour. Fior di latte (cow's milk) is a decent substitute but the character is different.
💡 The olive oil is the only condiment — choose a high-quality, cold-pressed extra-virgin with grassy, fruity notes. Balsamic glaze is not traditional in a classic Caprese and is best left off.

Frequently asked questions

Can I make Caprese ahead of time?

It is best assembled and served immediately. If you must prepare it slightly in advance, keep the components separate and plate without oil or salt until the last moment. Never store a dressed Caprese in the fridge.

What are the best tomatoes to use for Caprese?

In Italy, large, fleshy varieties with low water content and intense sweetness are preferred — Cuore di Bue (ox-heart) and Costoluto are classics. The tomatoes must be fully ripe and at room temperature, never cold from the fridge.

Is balsamic vinegar traditional in Caprese?

No. A classic Neapolitan Caprese uses only extra-virgin olive oil, salt and basil. Balsamic glaze is a modern, non-traditional addition that overpowers the delicate flavour of the buffalo mozzarella. Keep it authentic and skip it.