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Caprese Salad

The components of caprese salad -- sliced tomatoes, fresh mozzarella, and basil on a white platter.
This Caprese salad by Giada de Laurentiis is pretty traditional—why mess with something that works? Tomatoes, basil, mozzarella, and a slightly updated dressing just screams summer.
Giada De Laurentiis

Prep 15 mins
Total 15 mins
4 servings
249 kcal


  • 3 tablespoons fresh lemon juice (from about 1/2 lemon)
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 3 tablespoons extra-virgin olive oil
  • 1 1/4 pounds assorted tomatoes (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow teardrop tomatoes)
  • 6 ounces fresh mozzarella cheese drained and sliced
  • 2 tablespoons thinly sliced basil leaves


  • Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend.
  • Cut the regular tomatoes into 1/4-inch-thick slices and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half.
  • Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with basil and additional salt and pepper to taste, and serve.