Insalata Caprese, the quintessential Italian summer salad of fresh mozzarella and heirloom tomatoes, over mixed greens with a fresh basil vinaigrette.
I just returned from a weekend of tomato picking at a nearby farm. The heirlooms were stunning, and I made a Caprese for dinner on Saturday. Instead of simply drizzling olive oil, I dressed the salad with a bright basil vinaigrette. This Insalata Caprese with Basil Vinaigrette is an ideal summer dish—the produce at farm stands in August is unbeatable, and the colors are irresistible.
The salad is simple: ripe tomatoes and fresh mozzarella, sliced and layered over mixed greens, then finished with the basil vinaigrette. A sprinkle of coarse sea salt and a few torn basil leaves bring everything together. When tomatoes are in season like this, the flavor is fresh and vibrant in a way you can’t replicate any other time of year.
I don’t claim to be an expert on heirloom varieties, but the farm had labeled rows and sometimes they let me choose from the boxes they save for local restaurants. I picked a mix of reds, yellows, different shapes and sizes—and even a chocolate-hued tomato.
I love the imperfect beauty of heirlooms. They had streaks, cracks and odd shapes, but when sliced they looked like a neon rainbow and tasted wonderfully sweet and juicy. The flavor was pure tomato, and absolutely lovely.
If you’re enjoying tomatoes from a garden or farm stand right now, use them everywhere: salads, sandwiches, BLTs, grilled pizza. Sometimes I simply toss the Caprese ingredients together for a quick lunch. I never want August to end. Do you say “tomayto” or “tomahto”? Kelly 🍴🐦
More seasonal summer recipes to try:
- Grilled Corn Salad with honey-lime dressing—full of sweet corn and summer vegetables.
- Fresh Peach Pie with a flaky, scratch-made crust—an ideal summer fruit pie.
- Blackberry Peach Cobbler combining two summer fruits in one comforting dessert.
- Blackberry Crisp with a versatile topping that suits any fruit.
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Insalata Caprese with Basil Vinaigrette
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Ingredients
- 3 – 5 heirloom tomatoes, different colors and sizes, thickly sliced
- 1 – 2 balls fresh mozzarella, drained and thickly sliced
- Mixed baby lettuces
- ½ cup good quality extra-virgin olive oil
- 1½ tablespoons red wine vinegar
- 1 tablespoon water
- 1 garlic clove, chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- 2 cups loosely packed fresh basil leaves
Instructions
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Scatter a serving platter with mixed baby lettuces. Arrange overlapping layers of tomatoes and mozzarella on top of the lettuces. Sprinkle with salt and fresh cracked pepper.
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Combine olive oil, vinegar, water, chopped garlic, mustard and salt in a blender. Coarsely chop the basil and add it. Blend on high for about 30 seconds until smooth. If needed, thin with a little extra water or olive oil. Transfer to a jar.
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Spoon the basil vinaigrette over the tomatoes and mozzarella. Garnish with torn basil leaves and serve. Leftover vinaigrette will keep covered in the refrigerator for several days; bring to room temperature before serving.
Recipe Notes
Nutrition
*Basil vinaigrette adapted from David Lebovitz