Delicious Caprese Salad for One

I was well into my twenties before I discovered the simple magic of a caprese salad. Growing up, tomatoes and mozzarella were two things that never shared the same plate in our house. Mom’s idea of a fancy salad was iceberg lettuce with ranch dressing.

Now, when I’m eating lunch alone and want something that feels special without much fuss, I make this single-serving caprese. It takes just minutes to put together, and there’s something nice about treating yourself to fresh basil and good mozzarella, even when you’re dining solo.

What Kind of Tomato Should I Use?

For a classic caprese salad, you’ll want to reach for a ripe, in-season tomato that’s firm but gives slightly when pressed. Roma tomatoes work fine, but beefsteak or heirloom tomatoes are really the way to go here since they have that perfect balance of sweetness and acidity. During the off-season months, look for cocktail tomatoes or tomatoes on the vine, as they tend to have better flavor than the standard grocery store varieties. Just make sure to store your tomatoes at room temperature and never in the fridge – cold temperatures can make them mealy and dull their flavor.

Options for Substitutions

While a classic Caprese salad is pretty simple, you can still make some adjustments if needed:

• Fresh mozzarella: If you can’t find fresh mozzarella, you can use buffalo mozzarella or burrata (though burrata will be creamier). Regular block mozzarella isn’t ideal here since it lacks the right texture and moisture content.
• Fresh basil: Fresh basil is really key to this dish, but in a real pinch, you could use baby arugula for a peppery twist. I wouldn’t recommend dried basil as it just isn’t the same.
• Tomatoes: Any ripe, fresh tomato variety works well here – try heirloom tomatoes, Roma tomatoes, or even cherry tomatoes (halved). Just make sure they’re ripe and at room temperature for the best flavor.
• Extra virgin olive oil: This is pretty essential for a Caprese, but if you’re running low, you could use a regular olive oil. Just avoid using other types of oils as they’ll change the classic Italian flavor.

Watch Out for These Mistakes While Making

The biggest mistake when making a caprese salad is using cold ingredients straight from the fridge – letting your tomatoes and mozzarella come to room temperature for about 30 minutes before assembling will significantly improve their flavor and texture. Another common error is using dried basil instead of fresh leaves – fresh basil is essential for that authentic Italian taste and should be torn gently (not cut) right before serving to prevent browning. When it comes to the olive oil, less is more – drowning your salad will overpower the delicate flavors of the fresh ingredients, so start with a light drizzle and add more if needed. For the best results, season your tomatoes with salt before adding the other ingredients, as this helps bring out their natural sweetness and juices.

What to Serve With Caprese Salad?

This fresh Italian salad makes a perfect starter, but it can easily become a light meal with the right accompaniments. A slice of crusty ciabatta or French bread on the side is perfect for soaking up the olive oil and tomato juices – I always keep extra bread handy for this exact reason! For a more filling meal, try serving your caprese alongside some grilled chicken or a bowl of chilled pasta tossed with pesto. If you’re hosting a casual lunch, pair it with a light soup like gazpacho in summer or a warm bowl of Italian wedding soup in cooler months.

Storage Instructions

Immediate Serving: Caprese salad is best enjoyed right after it’s made when the tomatoes are juicy and the mozzarella is fresh. The flavors and textures are at their peak when served immediately at room temperature.

Short-term Storage: If you need to prep ahead, you can slice the tomatoes and mozzarella and keep them separate in the fridge for up to 24 hours. Wait to add the olive oil, salt, and pepper until right before serving. The basil leaves should be torn fresh, as they’ll turn dark if prepared too far in advance.

Assembly Tips: For the freshest taste, take the mozzarella out of the fridge about 20 minutes before serving to let it come to room temperature. This helps bring out its creamy flavor and soft texture.

Preparation Time	5-10 minutes
Cooking Time	0 minutes
Total Time	5-10 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 15-20 g
• Fat: 25-30 g
• Carbohydrates: 8-12 g

Ingredients

• 1 medium ripe tomato, cut into slices
• 3-4 slices of fresh mozzarella cheese (about 1/4-inch thick)
• 5-6 basil leaves
• 1-2 tablespoons of extra-virgin olive oil
• Salt and freshly cracked black pepper

Step 1: Layer the Ingredients

On a large plate, arrange slices of tomatoes and mozzarella cheese in an alternating pattern.

For an added burst of flavor, place a fresh basil leaf between each slice of tomato and mozzarella.

This creates a visually appealing and flavorful classic Caprese salad base.

Step 2: Season and Serve

Gently drizzle olive oil over the arranged slices to enhance the flavors of the tomatoes and cheese.

Season the salad with salt and pepper according to your personal taste preference.

Serve immediately as a fresh, light appetizer or side dish, letting the simple yet delicious ingredients shine.