Authentic Italian Caprese Salad Recipe » Perfect For Hot Summer Days

There’s nothing like a delicious Caprese salad made with fresh ripened tomatoes, buffalo mozzarella, fresh herbs, and full-flavored extra virgin olive oil.
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The Caprese salad of course has its roots in Italy and was birthed during the 1920s. A chef at Hotel Quisisana post-WWI wanted to pay tribute to everything that was Italy, including its country’s colors and invented the Caprese salad.
Ingredients for this recipe:
• 3 pounds assorted tomatoes, cut into bite-size pieces
• 1-pound buffalo mozzarella, cut into bite-size pieces
• 2 teaspoons dry oregano
• 3 tablespoons extra virgin olive oil
• 15 fresh basil leaves
• Sea salt and fresh cracked pepper to taste
Serves 6
Prep Time: 10 minutes
Procedures:
1. In a serving bowl or on a serving plate or tray toss together the tomatoes and mozzarella until mixed in with each other.
2. Garnish with dry oregano, salt, and pepper.
3. Finish by generously drizzling on olive oil and add on fresh basil leaves.
Chef Notes:
Make-Ahead: This salad is meant to be eaten right away. If you keep all of the ingredients prepared and separate you can make this up to 1 day ahead of time.
How to Store: Cover in the refrigerator for up to 2 days. This will not freeze well.
When it comes to selecting olive oil I like to purchase imported from Italy and always extra virgin for full flavor.
This salad is malleable, so if you want more tomatoes, cheese, herbs, olive oil and salt and pepper then please customize it to make it your own.

[@AYWalton]

But---what did you do with the Balsamic vinegar you put in the refrigerator? Did you forget to add it?

[@wicho4791]

😂😂

[@mirnadls6007]

And what’s happened with the balsamic vinegar?👌

[@divyabansal4095]

What did you do with balsamic vinegar

[@feluxjohn3236]

When art meets food, this presentation offers both in an extraordinary way, awesomeness!

[@ChefBillyParisi]

Appreciate you

[@charleyb8423]

I love Caprese... "Ya know what else is good? Blanched asparagus wrapped in prosciutto and drizzled with a balsamic glaze. Easy and delish!

[@ChefBillyParisi]

Yum!!

[@dennisprysner9925]

Awesome version of this classic, simple yet elegant! I’m headed to the farmers market right now.

[@ChefBillyParisi]

So good!!

[@SA-hf3fu]

Lol, ohhh man, I get that you want to include the balsamic version here but thank you so much for showing the oregano version. It is by far my favorite!

[@kippertoo]

I had this for supper tonight...light and easy, no balsamic for me. Yummy! 😍

[@ChefBillyParisi]

Awesome!

[@NikosEliopoulosmain]

Where is balsamic you made in the beginning?

[@ChefBillyParisi]

I just put it in the fridge I don’t like it on my Caprese it’s definitely not classic but I wanted to show people how to do it because I do see that in a lot of the recipes.

[@arlenerodriguez4314]

This Caprese Salad looks simply DEEE-LICIOUS!! I love all the different types of tomatoes you used in your salad and I'm definitely going to find the Buffalo Mozzarella....YUUUMMMYYY!!! So inspired! Thank you so much for sharing.

[@halukbekireraslan6965]

You are magnific tank you👍👍👍👍

[@ChefBillyParisi]

Thank you!!

[@asalways2676]

Hi Billy, After I uploaded my first video 'caprese' then I searched Caprese on youtube What the heck youtube showed me your video not mine haha. But I loved your caprese. And I loved you chose "fuji apple" for bulgogi. it is the apple of choice for Korean style meat marinade Yes homemade delicious always!!!

[@ChefBillyParisi]

Thanks for watching

[@crstfrdrnt]

this was a great one... first time i see a caprese like that, I usually see it in slices, love the creativity! keep em coming

[@ChefBillyParisi]

Thanks for watching!

[@snapshotmedicalkitchen2382]

this looks so yummy and healthy! Spread positivity and wellness anyway we can people! Especially through delicious food!

[@ChefBillyParisi]

Amen!!

[@geo34south]

First off, I was horrified, but eventually warmed to the idea of a deconstructed caprèse. However, never buy imported olive oil when your own country produces it. Imports, even from Italy, are usually low quality as they fail to sell locally and so are exported. It’s much like wine where imports, especially when similarly priced to excellent local wines, are inferior. Olive oil and the varieties and terroir thereof are analogous to fine wines. Just choosing extra virgin is no longer the yardstick. What, you don’t like reduced (I prefer aged) balsamic vinegar?! Caramelised onion too would add depth!

[@atimnile2401]

I disagree; You can import Olive 🫒 oil from Italy 🇮🇹 directly from family owned Vineyards with Quality Olive grooves . Especially if you actually visited the vineyard on A trip to Italy 🇮🇹. It all depends Really . The 🇺🇸 has Garbage ultra processed products compared to Europe

[@Tristan-xi7ih]

Looks delicious and perfect for summer 😋🥗

[@ChefBillyParisi]

Yes!

[@jlastre]

Spain produces and consumes far more olive oil than Italy. They have some of the best tasting. When I could afford it I used to buy a $75 bottle

[@craigdavis2265]

I really love that salad bowl. Where can i get those?

[@conniesanginesi4676]

Did I miss something? Balsamic glaze??? Unprofessional.

[@ChefBillyParisi]

I showed how to make it should you want it and also said however I don’t believe that it does.

[@mt-xv5zi]

great video but ngl that gloves kinda bothering

[@xnikkix]

I only found your channel today- but I love how much information you give to make an authentic dish- I find it very useful. I also love the clean aesthetic. Thank you for taking my day from good to BETTER! Subscribed of course

[@maryhood2967]

Amen!!! That is a beautiful salad, Billy!!!!

[@ChefBillyParisi]

Thank you

[@elainepowell6557]

Did he skip adding the balsamic glaze?

[@ChefBillyParisi]

Correct, I don't like it on there and I don't think it needs it, but I wanted to show how to properly do it in case someone wanted to use it

[@chrisdavis5201]

This looks so good...gonna try it this weekend. Have you thought about putting out a basics training course for people to learn knife skills as well as cooking skills? Your recipes are great but I would live to learn basics of sauce, saute, palate, etc, so I can take what you do and expand. I love your energy and the way you present the information and chef notes.

[@ChefBillyParisi]

I have a knife skills video out there now. Would maybe do the basic skill stuff, good idea son. Thanks for watching!

[@jodyskitchenja6965]

Nice💕

[@ChefBillyParisi]

Thanks for watching!

[@dextardextar]

I love caprese salad!

[@ChefBillyParisi]

So good!!

[@wendywarrelmann1743]

So keep the balsamic in the fridge forever? Did I miss when it was added? Poor reduced balsamic vinegar

[@yolandavaldez5256]

Oh Mr.P salad looks so good and cool and I love tomatoes and cheese thank you God Bless 🙏

[@ChefBillyParisi]

Thanks for watching!

[@mizlexi5]

Where do you get that oregano? That's my question. I know where to get that buffalo cheese here in CA but haven't seen that oregano 😢

[@Sarah-vi6lb]

But what about the usual presentation? Do you think this one is more convenient? And doesn’t it take away from the tradition?

[@bethbilous4720]

no balsamic?

[@feluxjohn3236]

That dried oregano was over the top!

[@ChefBillyParisi]

So good!!

[@indrin12]

A great vid very well presented, thanks so much for sharing.

[@helenli4393]

When do you add the balsamic vinegar to the salad?

[@Bluedoll28]

Chef billy ur a doll !

[@ChefBillyParisi]

Thanks for the kind words.

[@yorocco1]

7 minutes to say, “cut tomatoes and mozzarella”.

[@2021-j2d]

This is my love language! Fresh, in season and simple. Is it really a meal without a delicious salad?

[@olivergaag]

And the balsamic reduction?

[@ChefBillyParisi]

If you want it

[@olivergaag]

Chef Billy Parisi I figured. I was so excited about the reduction and it never showed up later. Love your videos, I recommend them to everyone. One chef to another.

[@ChefBillyParisi]

@@olivergaag Thank you kindly!

[@nothosaur]

Since when is it illegal to put caprese salad anywhere?

[@sabrinadebarge1926]

So simple yet so perfect!

[@ChefBillyParisi]

so good!!

[@itabsalem7563]

😋😋😋

[@Truthhurts808]

Fantastic!

[@ChefBillyParisi]

Many thanks!

[@dainasworldnumbers88]

This looks great!

[@kewlforever6463]

This was amazing!!! Just had it today

[@ISROCK]

Can this used as a side salad for a lasagna?

[@AdancheselamZewdu]

Wow thank you

[@itabsalem7563]

Yumm

[@ChefBillyParisi]

So good!!

[@skyboy123454321]

Simple yet elegant! This dish really lets the ingredients shine

[@helenjunell6271]

Yummmm

[@edgallagher6972]

Really? Lol.

[@joannacummins2153]

When did you add the vinegar?

[@ChefBillyParisi]

I didn’t, because I don’t think it needs it. However, I know some people like it so I wanted to at least show how to make it.

[@michaelfrietsch8246]

i literally have all your videos on nonstop play! i’ve always wanted to become a chef but the friends i’ve had that became one said it can really take out the joy for yourself making things outside of work 🤷‍♂️ i love cooking for joy and hobby. and for family

[@humanormachine2936]

This is the way I prefer caprese salad. I don't like huge slices of ingredients lined up on a plate, drizzled with overpowering balsamic vinegar glaze. A few small drips of balsamic, maybe, but the point is that the salad is already lovely and balanced without it.

[@ChefBillyParisi]

I totally agree!

[@yolandagrabowski6043]

I hope, they make vegan mozzarella cheese for that.

[@serenagutierrez395]

I am in California, today we have a heat wave warning. It's so hot. I read the topic and couldn't watch fast enough.

[@jenniferdove5680]

Billy, I thought 'buffalo's' were indicative of the USA...what do they use in Italy...specifically Capri ? good site...thanx 🌏☮AND💜✝

[@ChefBillyParisi]

You’re thinking of bison. Water buffalo

[@jenniferdove5680]

Right you are Billy... thanx ...

[@jenniferdove5680]

Can you explain the history of that cheese and how it relates to Capris...? To clear it up in my head? ☺

[@ChefBillyParisi]

I’d have to do some research, I’m not 100% tuned into the story.

[@jenniferdove5680]

Not sure ...just thought on a whim someone might know.@@ChefBillyParisi