Insalata Caprese, the quintessential Italian summer salad of fresh mozzarella and heirloom tomatoes, served over mixed greens with a bright basil vinaigrette.
After a weekend at a nearby farm picking an array of heirloom tomatoes, I made a simple Caprese for dinner. Instead of the classic drizzle of olive oil, I whisked up a fresh basil vinaigrette for this Insalata Caprese. It’s an ideal summer dish: ripe tomatoes, creamy mozzarella, peppery basil, and a tangy, herbaceous dressing. The produce available at farm stands in August is extraordinary, and the colors alone make this salad irresistible.
This version is very straightforward: thick slices of heirloom tomatoes and fresh mozzarella are arranged over mixed baby greens, then finished with a spoonful of basil vinaigrette. A pinch of sea salt and a few torn basil leaves are all you need to highlight the ingredients. When tomatoes are at their peak, the flavors are bright and juicy in a way you can’t replicate any other season.
Heirloom tomatoes are a study in variety and character. At the farm stand, they’re often labeled at the end of each row, and sometimes the growers set aside boxes for local restaurants. I picked a colorful mix — reds, yellows, odd shapes and even a deep chocolate-hued tomato. Their skins may show streaks or imperfect shapes, but when sliced they form a vibrant, neon-like palette. More importantly, they deliver a sweet, full tomato flavor that turns a simple salad into something memorable.
I hope you’re enjoying fresh tomatoes from a garden or farm stand this season. I can’t get enough — they’re perfect in salads, sandwiches, BLTs, grilled pizza, or tossed together in a bowl for an easy lunch. This Caprese with basil vinaigrette is one of those recipes that celebrates peak produce and requires almost no effort. Do you pronounce it “tomayto” or “tomahto”? — Kelly 🍴🐦
Seasonal Summer Recipes to Try
- Grilled Corn Salad with a honey-lime dressing and loads of summer vegetables.
- Fresh Peach Pie made with a flaky homemade crust — the perfect fruit dessert.
- Blackberry Peach Cobbler that combines two summer fruits into one rustic treat.
- Blackberry Crisp with a buttery topping that works great for any seasonal fruit.
Insalata Caprese with Basil Vinaigrette
Summary: A summer salad of fresh mozzarella and heirloom tomatoes served over mixed greens with a bright basil vinaigrette.
Course: Salad | Cuisine: Italian
Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4 | Calories: 291 kcal
Author: Kelly Wildenhaus
Ingredients
- 3–5 heirloom tomatoes, mixed colors and sizes, thickly sliced
- 1–2 balls fresh mozzarella, drained and thickly sliced
- Mixed baby lettuces
- 1/2 cup good-quality extra-virgin olive oil
- 1½ tablespoons red wine vinegar
- 1 tablespoon water (more if needed)
- 1 garlic clove, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 2 cups loosely packed fresh basil leaves
Instructions
- Spread mixed baby lettuces on a serving platter. Layer overlapping slices of tomato and mozzarella on top. Season with sea salt and freshly cracked black pepper.
- For the basil vinaigrette: combine olive oil, red wine vinegar, water, chopped garlic, Dijon mustard, and salt in a blender. Coarsely chop the basil and add it in. Blend on high for about 30 seconds until smooth. If the dressing is too thick, add a little more water or olive oil to reach the desired consistency. Transfer the vinaigrette to a jar.
- Drizzle the basil vinaigrette over the arranged tomatoes and mozzarella. Garnish with torn basil leaves. Leftover vinaigrette can be stored covered in the refrigerator for several days; bring to room temperature before serving.
Notes
Do not store fresh basil in the refrigerator; it tends to brown. Trim the stems and place them in a glass of water on the counter, loosely covered with a plastic bag to keep them fresh.
Nutrition (per serving)
Calories: 291 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 28 g | Saturated Fat: 4 g | Fiber: 3 g | Sugar: 7 g
*Basil vinaigrette adapted from David Lebovitz.