The caprese recipe
for your table
Take the mozzarella out of the refrigerator half an hour before serving and let the tomatoes come to room temperature too. Cold mozzarella has almost no flavor, so this isn’t a minor detail but half the result.
Cut the tomatoes into slices about half a centimeter thick and tear or cut the mozzarella into pieces of the same thickness. Sprinkle a little coarse salt over the tomato and let it stand for a few minutes.
Arrange the tomato and mozzarella alternately on a plate, or layer them in an amuse glass for the bite-sized version. Tear the basil by hand over the plate, because the leaves turn black when cut with a knife.
Drizzle olive oil over everything and grind pepper on top. Serve immediately, while the mozzarella is still at room temperature and the tomato hasn’t released any moisture.
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The story
Caprese is short for insalata caprese, the salad from Capri, and consists of three things: tomato, mozzarella, and basil. Its colors are those of the Italian flag: red, white, and green. Precisely because so little goes into it, there is also nowhere to hide. A watery tomato from the refrigerator, a mozzarella that tastes of nothing, or an oil you would not use for anything else: you taste it immediately. Nothing is cooked and nothing is mixed, so the only things in your control are what you buy and the temperature at which it reaches the table.
The right glass
Caprese belongs on a flat plate, but it works better as an appetizer in a glass: you stack tomato and mozzarella on top of each other, and the layers remain visible through the sides. For this, you want a low glass with a wide opening, so a slice of tomato fits flat inside and a small fork can be used alongside it. If you prefer to stand caprese skewers upright, you need a tall, narrow glass; ours can be found with the shot glasses. A glass made specifically for skewers is not in the range, so we chose the tall shot glass that comes closest.
Pasabahce Elysia Amuse Glass 23.5 cl (4 pieces)
Arcoroc Islande Shot Glass 10 cl Tubo (6 pieces)
Both sets together € 30,90.
The right tools
For caprese, you need little besides the glass: a cocktail pick for the skewers and a bar spoon for placing the layers in a narrow glass without smearing the sides. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 58,85.
What do you serve with it?
Caprese is at once fresh, salty, and creamy, so a heavy wine cuts right through it. A dry white wine or a rosé wine keeps things light, and for the appetizer version, many people prefer to serve sparkling wine. Popular choices are prosecco and cava. On each drinks page, you can read the alcohol percentage, what it tastes like, which cocktails pair with it, and which glass you need.
Variations & twists
Using burrata instead of mozzarella makes the whole dish creamier, and tomatoes in different colors give it a different look without changing the flavor. Balsamic vinegar was added later and is mostly found outside Italy: not a mistake, just a variation, and it overpowers the mozzarella more quickly than you might think. A spoonful of pesto at the bottom of the glass works well too. For drinks and snacks, thread tomato, mozzarella and basil onto a skewer, so you do not need a plate. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Only put the tomato and mozzarella on the plate once everyone is seated, because the tomato releases moisture and everything ends up sitting in a puddle. Salt the tomato separately and drizzle over the olive oil last. Use a plate or glass at room temperature; on a plate straight from the refrigerator, the mozzarella immediately loses some of what it has just gained.
Good to know
Does caprese contain balsamic vinegar?
Not in the classic version. It contains tomato, mozzarella, basil, olive oil, salt and pepper, and nothing else. Balsamic vinegar was added later and became especially common outside Italy. So call it a variation, not a mistake: if you want to add it, use a thick, sweet balsamic vinegar and just a few drops, because the acidity masks the mozzarella's flavor.
Buffalo mozzarella or fior di latte?
Buffalo mozzarella is made from buffalo milk: softer, creamier, slightly more sour and moister. Fior di latte is made from cow's milk: firmer, milder and drier, so it holds its shape better. For a caprese served on a plate, buffalo mozzarella is the classic choice. If you layer the caprese in a glass or on a skewer, fior di latte is easier to work with because it does not collapse.
Why shouldn't the tomatoes come straight from the refrigerator?
Below about ten degrees, a tomato retains its aroma but the flesh feels mealy. So store tomatoes on the counter rather than in the refrigerator, with the stem end facing down. If they have been refrigerated, leave them at room temperature for at least an hour before cutting them.
Why do you tear basil instead of cutting it?
When cutting basil, a knife bruises the edges of the leaves, turning them black within a few minutes. When you tear the leaves, they break along the veins and stay green longer. Also do this just before serving and place the basil on top, not underneath.
Caprese as a snack: skewer or glass?
Both work. On a skewer, place a cherry tomato, a small ball of mozzarella and a basil leaf: convenient when people are standing. In a glass, stack slices of tomato and mozzarella on top of each other, adding the oil only at the end; it looks neater on the table and you need a small fork.
Frequently asked questions
What is in a classic caprese?
Ripe tomato, mozzarella, fresh basil, olive oil, salt and pepper. Nothing more. Balsamic vinegar is not part of the classic version; it was added later and is therefore a variation.
Which mozzarella do you use for caprese?
Mozzarella di bufala made from buffalo milk is the classic choice: creamy, soft and slightly tangy. Fior di latte made from cow's milk is firmer and milder and holds its shape better, which is useful on a skewer or in a glass.
Should mozzarella be at room temperature?
Yes. Take it out of the refrigerator half an hour before serving. Cold mozzarella has almost no flavor and feels rubbery. The same applies to tomatoes: you should always store them outside the refrigerator anyway.
How do you make caprese as a snack in a glass?
Cut the tomato and mozzarella into equal slices and stack them alternately in a small amuse-bouche glass, with the torn basil and olive oil on top. Salt the tomato separately; otherwise moisture will collect at the bottom of the glass.
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