Mary Berry Caprese Salad Recipe – Juicy Tomatoes, Creamy Mozzarella, and Summer Simplicity on a Plate

I first made this Caprese salad on a humid July evening when the fridge was practically empty—but the garden was bursting with tomatoes, and I had a lonely ball of mozzarella hiding behind the pickle jar. I wasn’t planning a “wow” dish, just something to cool me down and not make me turn the oven on.

What happened was a small revelation.

The balsamic was a last-minute flick of the wrist, and that tiny twist turned out to be exactly what the salad needed. The tomatoes were still warm from the sun, the mozzarella was silky-soft, and honestly? I ate it straight off the cutting board.

This is one of those dishes that only works when the ingredients are top-notch—so let me show you what to look for and how to make it sing.

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Why This One Works So Well

• You don’t cook anything. Nothing. Just slice, layer, and season.
• The balance of richness and acidity is magic. Add a touch of balsamic to contrast the creamy mozzarella and sweet tomatoes.
• Texture is key. Thick slices of tomato + soft cheese + whole basil leaves = bite after perfect bite.

Most people forget: seasoning matters here. Salt, pepper, and olive oil aren’t garnish—they’re ingredients. Get them right, and you barely need a knife to eat this.

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INGREDIENTS + WHY THEY MATTER

• Ripe tomatoes – Absolutely essential. I used heirlooms from the farmers’ market, still warm in the basket. If they’re pale or watery, your salad will be too.
• Fresh mozzarella (buffalo if you can) – I’ve tried both cow and buffalo; buffalo is softer and more luxurious, but cow’s milk is still lovely if that’s what you have.
• Basil – Torn, not chopped. This releases the oils without bruising it. Don’t skip it—it’s the heart of the salad.
• Extra virgin olive oil – Use your good stuff here. The peppery, grassy one you save for dipping.
• Balsamic vinegar (optional) – Adds a tangy depth.
• Sea salt + freshly ground black pepper – Brings it all to life. I use flaky Maldon salt and a pepper mill on the coarsest setting.

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Making It Yours (Without Ruining It)

Ingredient Swaps That Hold Up

• Mozzarella → Burrata – Gorgeous upgrade. Just tear and spoon over the top.
• Tomatoes → Grilled peaches – If you’re feeling summery and fruity. Adds sweetness.
• Basil → Pesto drizzle – Especially nice if your basil isn’t looking great.
• Balsamic → Lemon zest + juice – Brighter, fresher version.
• Add-ins I’ve loved:
  • Toasted pine nuts for crunch
  • Prosciutto slices for a salty hit
  • Rocket (arugula) for peppery green vibes

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Watery salad	Used cold or underripe tomatoes	Let tomatoes come to room temp + use ripe ones
Mozzarella too rubbery	Used low-moisture blocks	Always choose fresh mozzarella in brine
Overpowered flavour	Used too much balsamic or pesto	Start with a light drizzle and taste
Basil went black	Cut it with a knife	Tear with hands to avoid bruising

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HOW TO MAKE JAMIE OLIVER’S CAPRESE SALAD

1. Slice your tomatoes + mozzarella.
   Thick slices—about ½-inch. Too thin and they’ll go soggy.
2. Layer on a platter.
   Alternate tomato and mozzarella slices in a circle or neat row. Tuck basil leaves in between.
3. Drizzle olive oil + balsamic (if using).
   Be gentle—you want a shimmer, not a flood.
4. Season well.
   Flaky sea salt and freshly cracked pepper, all over. Taste one bite and adjust.
5. Serve immediately at room temp.
   This is when the flavours are boldest and the textures at their best.

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TIPS FROM MY KITCHEN

• I chill the plate beforehand—keeps everything crisp if serving outside.
• I cut the mozzarella with floss or dental tape—it gives cleaner slices than a knife.
• A tiny pinch of flaky salt on each slice of tomato (before layering) really levels it up.
• Don’t skip the room temperature rule—it’s not the same when fridge-cold.

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STORAGE + SERVING

• Fridge: Store leftovers in an airtight container for up to 24 hours—but honestly, it’s best fresh.
• Avoid freezing. Texture will suffer.
• Leftovers idea: Chop it all up, stuff it into a crusty roll, and press it into a panini. Phenomenal.

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FREQUENTLY ASKED QUESTIONS

Q: What’s the best tomato for Caprese?
A: Heirlooms are my favourite—juicy, colourful, and less acidic. Vine-ripened or beefsteak also work well.

Q: Can I make it ahead?
A: Slice everything ahead, but don’t dress or salt it until just before serving. Salt draws moisture, and you’ll lose texture.

Q: Do I need balsamic vinegar?
A: Not traditional—but this touch adds richness. I usually add just a few drops of syrupy balsamic.

Q: Can I add protein to make it a full meal?
A: Yes—try prosciutto, grilled chicken, or even a poached egg on top. Just don’t overload it.

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Similar Recipes:

• Mary Berry Smoked Salmon and Avocado
• Mary Berry Greek Salad with Asparagus Recipe
• Mary Berry Waldorf Salad

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