Caprese Salad Bowl (Printable)

Creamy mozzarella with ripe tomatoes, fresh basil, and balsamic on crispy bread

# What You’ll Use:

→ Vegetables & Herbs

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

→ Dairy

03 - 8.8 oz fresh mozzarella balls or bocconcini, sliced

→ Bread

04 - 4 slices rustic ciabatta or sourdough bread

→ 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:

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 taste.
06 - Scatter crispy bread pieces on top just before serving to maintain their crunch.
07 - Serve the salad immediately and enjoy.

# Expert Advice:

01 -
  • It's ready in 10 minutes, which means you can have dinner on the table faster than ordering takeout.
  • The contrast between creamy mozzarella, juicy tomatoes, and crispy bread is genuinely addictive and feels indulgent without any fuss.
  • Fresh basil brings this bright, almost peppery note that makes the whole bowl taste like summer itself.
02 -
  • Don't dress the salad more than 10 minutes before eating unless you enjoy soft, soggy bread—the toasted pieces need to stay crispy to make this dish what it is.
  • The quality of your tomatoes and mozzarella matters infinitely more than technique here, so buy the best you can afford and let them be the stars rather than hiding them under excessive seasoning.
03 -
  • Warm the serving bowl or platter slightly by running hot water over it and drying it before assembling—this keeps the salad from getting cold too quickly and helps flavors feel more vibrant.
  • If your balsamic vinegar tastes harsh or too acidic, you've likely bought an imitation—seek out true balsamic from Modena, and your entire salad experience will shift.
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