Name: Basil Vinaigrette Caprese Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 4 large ripe tomatoes, sliced 1/4-inch thick; 1 lb fresh mozzarella, sliced 1/4-inch thick; 1 cup fresh basil leaves, packed, plus extra for garnish; 1/3 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 small garlic clove; 1/2 teaspoon Dijon mustard; 1/2 teaspoon honey; Salt, to taste; Freshly cracked black pepper, to taste; Flaky sea salt, for finishing; 2 tablespoons balsamic glaze, optional

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There's something magical about ripe summer tomatoes meeting creamy mozzarella and a bright, garlicky basil vinaigrette instead of a plain drizzle of oil. This basil vinaigrette caprese salad comes together in fifteen minutes and turns the Italian classic into something even more crave-worthy.

Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.

Basil Vinaigrette Caprese Salad

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Ripe tomatoes and fresh mozzarella layered and drizzled with a bright, garlicky basil vinaigrette blended fresh.

Total Time: 15 minutes
Yield: 4 1x

Ingredients

Scale

4 large ripe tomatoes, sliced 1/4-inch thick
1 lb fresh mozzarella, sliced 1/4-inch thick
1 cup fresh basil leaves, packed, plus extra for garnish
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 small garlic clove
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
Salt, to taste
Freshly cracked black pepper, to taste
Flaky sea salt, for finishing
2 tablespoons balsamic glaze, optional

Instructions

Arrange the sliced tomatoes on paper towels, sprinkle lightly with salt, and let sit for 5 minutes to draw out excess moisture.
In a blender or food processor, combine the basil leaves, olive oil, red wine vinegar, garlic, Dijon mustard, honey, and a pinch of salt. Blend until smooth and bright green, about 30 seconds.
Pat the tomato slices dry and arrange them on a platter, alternating and slightly overlapping with the mozzarella slices.
Spoon the basil vinaigrette generously over the tomatoes and mozzarella, making sure every slice is coated.
Scatter fresh basil leaves over the top and finish with flaky sea salt and cracked black pepper.
Drizzle with balsamic glaze, if using, and serve immediately.

Notes

Salt and drain the tomatoes before assembling to prevent a watery plate. Blend the vinaigrette just before serving, as fresh basil discolors quickly once puréed. For best flavor, use tomatoes and mozzarella at room temperature, not straight from the fridge.

Author: Ella Whitley
Prep Time: 15 minutes
Cook Time: 0 minutes
Method: No-Cook
Cuisine: Italian

Frequently Asked Questions

Can I make the basil vinaigrette ahead of time?

You can make it up to 4 hours ahead and store it covered in the fridge, but the basil will darken slightly as it sits. For the brightest green color and freshest flavor, blend it just before serving your basil vinaigrette caprese salad.

What's the best mozzarella to use?

Fresh mozzarella packed in water or brine is ideal — look for fior di latte or buffalo mozzarella at your grocery store's deli counter. Avoid pre-shredded mozzarella, which is too firm and lacks the creamy texture this salad needs.

Can I use dried basil instead of fresh?

Fresh basil is essential for this recipe since it's blended directly into the vinaigrette; dried basil won't purée into a sauce and tastes noticeably different. If fresh basil isn't available, try a simple olive oil and balsamic drizzle instead.

How do I keep the tomatoes from making the salad watery?

Salt your tomato slices and let them rest on paper towels for a few minutes before plating to draw out excess liquid. Also, dress the salad just before serving rather than letting it sit dressed for a long time.

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