Caprese salad with balsamic vinegar brings together ripe summer tomatoes, fresh mozzarella, fragrant basil and extra virgin olive oil, finished with a few carefully placed drops of Balsamic Vinegar of Modena. It is a simple dish whose character depends entirely on ingredient quality, temperature and balance. In the Italian interpretation, simplicity is never an absence of care: it is the art of adding only what is needed and taking the time to enjoy it.
⏱ Preparation time: 10 minutes
👨🍳 Difficulty: Very easy
🍽 Serves: 4
☀️ Occasion: A summer lunch, an outdoor dinner or a relaxed moment to share
Caprese salad proves that a memorable dish does not need to be complicated. When each ingredient is carefully chosen and served at its best, simplicity becomes a natural form of elegance.
Almost everyone knows Caprese salad, yet it is often prepared carelessly: underripe tomatoes, watery mozzarella served straight from the refrigerator, tired basil or too much dressing.
Simple dishes leave nowhere for poor ingredients to hide. The tomatoes should be ripe and fragrant, the mozzarella tender and properly drained, and the basil fresh and aromatic.
Caprese does not need to be reinvented. Its character comes from ingredient quality, the right temperature and the ability to keep every flavour clearly recognisable.
Caprese belongs to bright days, unhurried lunches and tables set outdoors. It may begin with a visit to a local market or become the dish placed at the centre of a relaxed dinner with friends.
Its richness lies in this simplicity: everyday ingredients invite us to slow down, enjoy what is in season and share the table.
Caprese expresses the Italian lifestyle through colour, freshness, conviviality and the pleasure of turning an uncomplicated meal into a moment worth remembering.
To prepare Caprese salad for 4 people, you will need:
Nothing else is necessary. In a dish built around so few elements, the quality and freshness of every ingredient are immediately noticeable.
The best Caprese salad starts with ripe but firm tomatoes, properly drained mozzarella and fragrant basil added shortly before serving.
Choose beefsteak or heirloom tomatoes, or the best locally grown summer tomatoes available. Look for natural fragrance, firm flesh and a balanced combination of sweetness and acidity.
Fresh cow’s-milk mozzarella has a delicate flavour and firmer texture, while buffalo mozzarella is softer, richer and more succulent. Whichever you choose, drain it carefully before slicing.
Add fresh basil leaves whole or tear them gently by hand just before serving. Cutting them too early can bruise the leaves and cause them to darken.
Caprese salad should be served cool, but never refrigerator-cold. Allow the tomatoes and mozzarella enough time to reveal their natural fragrance, sweetness and texture.
Add salt sparingly to the tomatoes shortly before serving, as salting them too early encourages them to release water. Extra virgin olive oil should lightly coat the ingredients rather than collect at the bottom of the plate.
The method is simple, but the order of each step helps preserve the individual flavours, colours and textures of the ingredients.
Wash and dry the tomatoes, then cut them into even slices. Drain the mozzarella thoroughly and slice it to a similar thickness.
Arrange the tomato and mozzarella on a serving plate, alternating the slices without overlapping them too heavily. Add a small pinch of sea salt to the tomatoes and drizzle lightly with extra virgin olive oil.
Place the basil leaves between the slices, keeping them whole or tearing them gently by hand.
Just before serving, finish with a few drops of IL DENSO 5 Medaglie. The dish is ready when every ingredient remains distinct while contributing to one balanced combination.
Season Caprese salad in this order: salt the tomatoes, add extra virgin olive oil and fresh basil, then finish with a few drops of IL DENSO 5 Medaglie.
Salt should be added shortly before serving, as it draws moisture from the tomatoes and can leave too much liquid on the plate.
Add the basil at the final stage to preserve its colour and aroma. The olive oil connects the tomatoes and mozzarella, while IL DENSO 5 Medaglie provides the finishing touch.
Do not stir it into the salad or pour it over the dish like a sauce. Its drops should remain visible on selected areas of the plate.
The right balsamic should respect the freshness of Caprese, complement its ingredients and express its character through only a few carefully placed drops.
Il Mastro Acetiere is the artisan who shapes the character and balance of balsamic vinegar.
He selects the cooked grape must, determines the right amount of wine vinegar and blends the two. He also chooses the most suitable wood for the barrel and the maturation time needed to achieve harmony of aroma, density and flavour.
Behind a few drops added to Caprese salad lies a process built on experience, patience and precision.
Il Mastro Acetiere recommends IL DENSO 5 Medaglie because its density and balanced sweet-and-sour character complete Caprese salad without overpowering its freshness.
Made with cooked grape must and wine vinegar, this Balsamic Vinegar of Modena has a density of 1.35. Its drops remain clearly visible on the tomatoes and mozzarella instead of dispersing into the liquid on the plate.
Its harmonious flavour adds a persistent sweet-and-sour note, while its aroma recalls fine woods. Der Feinschmecker ranked it second in both its 2021 and 2023 tastings.
Just a few drops add intensity while preserving the tomatoes, mozzarella and basil.
Caprese salad needs no elaborate table setting. Its elegance comes from fresh ingredients, a clean presentation and the relaxed way it is shared.
Arrange Caprese salad on a wide, light-coloured serving plate, alternating the tomato and mozzarella slices without crowding them.
Keep the presentation natural and leave enough space for every ingredient to remain distinct.
Add the basil and extra virgin olive oil, then finish with a few visible drops of IL DENSO 5 Medaglie.
The balsamic should complement rather than cover the dish: a dark, velvety detail that contrasts with the familiar colours of Caprese.
Serve Caprese salad immediately after assembling it, while the tomatoes, mozzarella and basil retain their freshness, texture and fragrance.
It is ideal for a summer lunch, an outdoor dinner or a relaxed garden gathering. Serve it as a starter, a light main dish or place it at the centre of the table to share.
Fresh bread, a cool drink and good company are enough to express its Italian character: seasonal ingredients and the pleasure of enjoying summer without rushing.
Changing the mozzarella, presentation or accompaniments can adapt Caprese salad to different occasions, as long as ripe tomatoes, fresh cheese and basil remain at the heart of the dish.
Fior di latte creates a lighter, more delicate Caprese salad, while buffalo mozzarella makes it softer, richer and more succulent.
Fior di latte holds its shape well and generally releases less liquid. Buffalo mozzarella should be drained more carefully before serving.
For a summer appetiser, use cherry tomatoes and small mozzarella balls in individual bowls or on skewers. The presentation changes, but the principle remains the same: fresh ingredients, restrained seasoning and a few final drops of IL DENSO 5 Medaglie.
Serve Caprese salad with crusty bread, breadsticks or plain focaccia, together with a crisp white wine, dry rosé or refreshing non-alcoholic drink.
Choose Sauvignon Blanc, Pinot Grigio, dry rosé or dry sparkling wine: each has enough freshness to accompany the mozzarella and ripe tomatoes without overwhelming the basil or balsamic.
For a non-alcoholic option, try sparkling water with lemon, unsweetened iced tea or a light citrus-and-herb infusion.
As with the dish itself, every pairing should support the freshness of Caprese rather than compete with it.
Caprese salad shows how Italian cooking turns seasonality and restraint into pleasure. Ripe tomatoes, fresh mozzarella and fragrant basil need little more than care and time at the table.
A few drops of IL DENSO 5 Medaglie add a balanced, persistent sweet-and-sour note without changing the identity of the dish.
This is the pleasure of the Italian summer: choosing well, adding only what is necessary and sharing the result with good company.
👉 Discover the Mussini range of Balsamics and Condiments and find other products for your table.
👉 Explore the Mussini recipe blog for more inspiration dedicated to the pleasure of good food.
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Yes. Traditional Caprese salad is made with tomatoes, mozzarella, basil and extra virgin olive oil, but a few drops of Balsamic Vinegar of Modena can add an elegant sweet-and-sour contrast. Add it sparingly at the end so that it complements rather than overpowers the fresh ingredients.
Only a few drops are needed. The density 1.35 of IL DENSO 5 Medaglie allows it to remain clearly visible on the tomatoes and mozzarella while adding a persistent flavour without turning the balsamic into a sauce.
The tomatoes and mozzarella can be sliced and kept separately for a short time, but Caprese salad should be assembled and seasoned just before serving. Add the salt, olive oil, basil and IL DENSO 5 Medaglie at the end to preserve freshness, texture and colour.
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