Ingredients you need for any caprese salad or caprese appetizer.
How to make the best caprese salad for your appetizer!
You'll want to prep by slicing your tomatoes about ¼ inch thick, wash your basil and you are ready to layer!
TIP: I like to sandwich the mozzarella between the tomato and basil so it can soak in the flavors of each.
What dressing is used on Caprese Salad?
Traditionally some sort of a balsamic dressing is paired with caprese salads. For instance a balsamic vinegar or reduction sauce. I love using BRIANNAS Creamy Balsamic Dressing. It's tangy but not TOO tangy as a balsamic vinegar may comes, and it's not too thick where the balsamic reduction can over power the delicate flavors and texture of the mozzarella and tomato.
Drizzle or brush the Creamy Balsamic dressing over top of the tomatoes and mozzarella. 
Top the salad with fresh cracked pepper and sea salt!
Can I make Caprese salad the night before?
You can most definitely make caprese salad a few hours, or the morning of your party. You will need to cover it so it is air tight and refrigerate it the entire time. However I don't recommend making caprese salad the night before, because the salad is made with fresh mozzarella- which has very high water content. It does not save too well. The other ingredients become milky and a little slimy. So stick to making it just a few hours before.
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Caprese Salad Appetizer
Ingredients
- 1 package fresh mozzarella log
- 15-20 Fresh Basil Leaves about
- 3-4 large Tomatoes RIPE, and sliced thin
- BRIANNAS Creamy Balsamic Dressing
- fresh cracked pepper and sea salt
Instructions
- Slice tomatoes into ¼ inch slices. About 15 slices.
- Separate mozzarella (this should be pre-sliced)
- Wash and separate leaves
- Layer from bottom to top, tomato, cheese, and basil leaf.
- drizzle or brush creamy balsamic dressing over top of tomatoes and cheese.top with with fresh pepper and sea salt
DEBBIE SHEEGOG says
Awesome way to make caprise salad! This is also a great approach to creating bruschetta, both of which to my family and me are best in the most simple form, as you so well describe here. Either one could easily be the appetizer or main course on hot summer days. There are no additional ingredients needed, as using slices of mozzarella topped with a garden’s sliced heirloom tomatoes and basil leaves, with salt and pepper, stacked atop the slices of crusty bread grilled with a little olive oil in a cast iron skillet, (to which some like to add a bit of finely chopped garlic), brings all of the beautiful fresh flavors together.
I look forward to trying the dressing you recommend, as it will surely further enhance a classic recipe.
Hoping all may enjoy their backyard or farmers’ market summer bounty, and stay safe and well!
Erin V says
looks so elegant- great idea for a party or somethin!
Meg says
Caprese salad is SO good, and to make it bite size is brilliant! Yum!