# What makes a caprese salad worth eating? Canonical: https://zestasy.com/wiki/good-caprese/ Section: Zestasy Wiki > Food · Updated: 2026-10-14 · Publisher: Zestasy *Zestasy Wiki: our reference answers. Checked for facts and sources; less curated than the magazine.* A caprese is only as good as its tomatoes, so make it when they are ripe and fragrant, and keep everything at room temperature. Use fresh mozzarella that has been drained, salt the tomatoes before the cheese goes on, tear the basil at the last minute and finish with a generous thread of good olive oil. A caprese has nowhere to hide. Three ingredients, plus oil and salt, and no cooking to smooth over anything. Made in August with tomatoes that smell of the plant, it is one of the best plates in Italian cooking. Made in February with pale, cold tomatoes and rubbery cheese straight from the fridge, it is a shrug on a plate. The difference is all in the details. ## What it is [Wikipedia's caprese salad entry](https://en.wikipedia.org/wiki/Caprese_salad) describes it as sliced fresh mozzarella, tomatoes and basil, seasoned with salt and olive oil, named after the island of Capri where it is believed to have originated. It also notes that in Italy it is often eaten as an antipasto without vinegar, sometimes with pepper and olives. That is the version we are after. ## The tomatoes decide everything If you take one thing from this page: only make caprese when the tomatoes are good. - **Choose by smell and weight.** A ripe tomato smells green and sweet at the stem and feels heavy for its size. Our guide to [picking ripe tomatoes](https://zestasy.com/wiki/picking-ripe-tomatoes/) goes further. - **Mix varieties** if you like: big ribbed ones sliced thickly, cherry tomatoes halved. Different shapes make the plate look generous. - **Keep them out of the fridge.** Cold dulls flavour and makes the texture mealy. If they have been chilled, give them time on the counter. More on this in [tomatoes in the fridge](https://zestasy.com/wiki/tomatoes-in-the-fridge/). Out of season, we would rather make something else than force it, or use sweet cherry tomatoes, which hold up better through the year. ## The mozzarella - **Fresh mozzarella in its liquid**, cow's milk *fior di latte* or buffalo mozzarella, is the classic. Buffalo is richer and tangier; fior di latte is milder and a little firmer. - **Drain it well** and pat it dry, or the plate fills with milky water. - **Take it out of the fridge in good time.** Cold mozzarella is squeaky and tastes of very little. At room temperature it turns soft and milky. - **Tear or slice.** Torn pieces look relaxed and catch the oil in their ragged edges; even slices give the classic alternating pattern. Burrata is a lovely variation, but it is a different, creamier experience; see [burrata versus mozzarella](https://zestasy.com/wiki/burrata-vs-mozzarella/). ## Salt, and when to add it Salt the tomatoes first, on their own, a few minutes before assembling. It seasons them properly and draws out a little juice that mixes with the oil into something worth mopping up with bread. Use flaky salt if you have it, for the crunch. Then add the mozzarella, which needs only a light pinch. ## Order of assembly 1. Slice the tomatoes and lay them on the plate. Salt them. 2. Add the mozzarella between or on top of the tomato slices. 3. Tear the basil over the top at the very last moment, so it doesn't bruise and darken. 4. Pour over good extra virgin olive oil, more than feels polite. 5. A few turns of black pepper, if you like. Serve straight away, at room temperature, with bread for the juices. ## The oil matters Since nothing is cooked, the oil is a main ingredient, not a lubricant. Use your best extra virgin: something fresh, green and a little peppery. Our page on [finishing with olive oil](https://zestasy.com/food/finishing-with-olive-oil/) explains why raw oil tastes so different from cooking oil. ## What about balsamic? It is common outside Italy and many people love it. If you use it, a few drops of a good, thick balsamic are better than a pool of thin vinegar, which drowns the tomatoes. Our page on [cheap and expensive balsamic](https://zestasy.com/wiki/cheap-vs-expensive-balsamic/) explains the bottles. ## FAQ ### Can we make caprese ahead? Prepare the components, but assemble just before serving. Sliced tomatoes go soft and the basil darkens if it sits for long. ### What can we add without losing the point? Olives, a few capers, a pinch of dried oregano, or ripe peaches or nectarines in late summer. Keep the additions few, so the tomato and mozzarella still lead. ### What to do with leftovers? Chop everything, toss with warm pasta or spoon onto toasted bread. The juices are delicious soaked into something. ## Related - [What is the difference between burrata and mozzarella?](https://zestasy.com/wiki/burrata-vs-mozzarella/) - [How do you pick ripe tomatoes at the market?](https://zestasy.com/wiki/picking-ripe-tomatoes/) - [Should you keep tomatoes in the fridge?](https://zestasy.com/wiki/tomatoes-in-the-fridge/) - [Why finish a dish with raw olive oil?](https://zestasy.com/food/finishing-with-olive-oil/) - [What is the difference between cheap and expensive balsamic vinegar?](https://zestasy.com/wiki/cheap-vs-expensive-balsamic/) - [All Food answers in the Wiki](https://zestasy.com/wiki/#food)