Ina Garten Tomato Mozzarella Basil Salad is a quick, simple summer side dish with sliced tomatoes, fresh mozzarella, and basil leaves, ready in five minutes. That makes it a go-to potluck or picnic plate, since there is no cooking and the ingredients do all the work on their own.
Slicing both the tomatoes and mozzarella to the same thickness is what matters most, because uneven pieces throw off the flavor in every bite. About a quarter inch thick works well for both ingredients.
This version keeps things stripped back to just six ingredients with no vinegar or balsamic, which lets the tomatoes and mozzarella speak for themselves. Most caprese recipes add too many extras that cover up the fresh flavors.
Ina Garten Tomato Mozzarella Basil Salad
Course: SaladsCuisine: AmericanDifficulty: Easy8
servings5
minutes250
kcalRipe tomatoes and fresh mozzarella sliced on a platter with basil, drizzled with olive oil, and seasoned with salt and pepper. Best served at room temperature so all the flavors come through clearly.
Ingredients
6 small tomatoes (or 4 medium)
1 pound fresh mozzarella
10 to 15 fresh basil leaves
3 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
Directions
- Slice the tomatoes and mozzarella:Cut both into slices about 1/4-inch thick.
- Arrange the platter:Lay the tomato and mozzarella slices casually on a large platter, tucking the basil leaves in between.
- Season and serve: Drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper, and serve at room temperature.
FAQs
What type of tomatoes work best for this salad?
The best tomatoes for this salad are ripe, in-season varieties like heirloom or beefsteak that have been sitting at room temperature on the counter. Supermarket tomatoes picked too early tend to be mealy and lack the sweetness that this simple dish needs to shine. Farmers market tomatoes in the peak of summer will always give you the best results here.
What kind of mozzarella should you use?
Fresh mozzarella sold in water or whey is the right choice, since it is soft and creamy enough to pair with raw tomatoes. Pre-shredded or block mozzarella from the dairy aisle is too firm and rubbery for a caprese-style salad. Look for balls labeled fior di latte or burrata at your store if you want an even creamier option.
Should you refrigerate this salad before serving?
You should not refrigerate this salad before serving because cold temperatures dull the flavor of both the tomatoes and the fresh mozzarella. Assemble it right before you plan to eat and keep it at room temperature on the table or counter. If you need to prep ahead, slice the ingredients and store them separately, then plate just before guests arrive.
Does the quality of olive oil matter for this recipe?
Good olive oil matters here because it is one of only six ingredients in the whole recipe, so its flavor comes through in every bite. A fruity, peppery extra-virgin oil adds depth that a bland cooking oil cannot match at all. Save your everyday oil for the stovetop and use the best bottle you have for finishing this salad.
What can you serve alongside this salad?
This salad goes well alongside grilled chicken, crusty bread, or pasta as part of a bigger summer meal or gathering. It also works as a light appetizer before a heavier main course like grilled steak or a pan of lasagna. Adding a side of prosciutto or salami turns it into a full antipasto spread for a casual dinner party.
