Caprese Salad Bowl (Printable)

Creamy mozzarella meets ripe tomatoes and fresh basil with tangy balsamic glaze over crispy bread chunks.

# What You 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

# Directions:

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.

# Helpful Tips:

01 -
  • It comes together in the time it takes to make toast, so weeknight dinner suddenly feels special.
  • Fresh basil and good mozzarella do all the heavy lifting, turning minimal effort into maximum flavor.
  • The contrast between crispy bread and creamy cheese feels indulgent without pretension.
02 -
  • Cold mozzarella straight from the fridge is dense and rubbery, so take it out about ten minutes before serving and it'll taste the way it's supposed to.
  • The bread goes from crispy to soggy in minutes, so this salad demands to be eaten right away, which honestly feels like the best kind of demand.
03 -
  • Serve this on a platter instead of a bowl so people can see all the colors and help themselves to a balanced bite of everything.
  • A tiny pinch of fleur de sel instead of regular salt dissolves more slowly and gives you better texture and flavor control.
Go Back