Caprese Salad Bowl (Printable)

Fresh Italian salad with mozzarella, tomatoes, basil, and balsamic-glazed croutons

# What You'll Need:

→ Vegetables & Herbs

01 - 14 oz ripe tomatoes (heirloom or cherry), sliced or halved
02 - 1 small bunch fresh basil leaves

→ Dairy

03 - 8.8 oz fresh mozzarella balls (bocconcini or sliced)

→ Bread

04 - 4 slices rustic bread (ciabatta or sourdough)

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons balsamic vinegar
07 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Toast bread slices until golden and crispy. Cut into bite-sized cubes or tear into rustic chunks.
02 - Arrange tomatoes and mozzarella in a large bowl or on a platter, alternating slices for visual appeal.
03 - Tuck fresh basil leaves between the tomato and mozzarella pieces.
04 - Drizzle olive oil and balsamic vinegar evenly over the salad.
05 - Season with salt and freshly ground black pepper to your preference.
06 - Scatter crispy bread pieces on top just before serving to maintain their crunch.
07 - Present the salad immediately to ensure optimal texture and freshness.

# Expert Tips:

01 -
  • It comes together in 10 minutes, which means you can make it on a Tuesday night without fussing.
  • The contrast between warm, crispy bread and cool, creamy mozzarella is honestly addictive.
  • Fresh basil and tomatoes do most of the talking, so quality ingredients shine without competition.
02 -
  • If you dress the salad too early, the bread loses its crunch and the tomatoes become watery; add everything just before eating for the best texture.
  • Room-temperature mozzarella tastes better than cold straight from the refrigerator, so let it sit out for a few minutes before serving.
03 -
  • Let mozzarella sit at room temperature for 15 minutes before serving so it's soft and pliable, not stiff and dense.
  • Balsamic vinegar varies wildly in quality and age, so taste before you buy if you can; aged balsamic is sweeter and worth the extra cost for this simple dish.
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