Caprese Salad Bowl (Print out)

Fresh mozzarella and tomatoes with basil in a balsamic dressing, topped with crispy bread cubes.

# 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 Make It:

01 - Toast the bread slices until golden and crispy. Cut into bite-sized cubes or tear into rustic chunks.
02 - Arrange the 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 the olive oil and balsamic vinegar evenly over the salad.
05 - Season with salt and freshly ground black pepper to taste.
06 - Scatter the crispy bread pieces on top just before serving to maintain their crunch.
07 - Serve immediately and enjoy.

# Expert Advice:

01 -
  • It's ready in under 10 minutes, perfect for those moments when you're hungry but unwilling to cook.
  • Every bite tastes like the farmer's market got together with an Italian grandmother who knew exactly what she was doing.
  • The crispy bread soaking up the vinaigrette and tomato juices is honestly the best part, and no one talks about it enough.
02 -
  • Room-temperature tomatoes taste infinitely better than cold ones pulled from the fridge, which somehow lose all their personality.
  • Adding the bread too early teaches you a hard lesson about soggy textures that you only want to learn once.
03 -
  • Keep everything cool and add the bread literally moments before serving—this is the difference between a forgettable salad and one people ask about for weeks.
  • Buy the best balsamic and olive oil you can afford; with so few ingredients, there's nowhere for mediocre ones to hide.
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