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Best Caprese Salad

Simple Pleasures: The Best Caprese Salad

An intensely flavorful and slightly more rock n roll recipe for Insalata Caprese - Italian tomato and mozzarella salad
Course Appetiser
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1
Author Johan Johansen


  • 200 grams ripe tomatoes
  • 150 grams fresh, quality mozzarella cheese
  • 1 handful basil leaves
  • 1-2 tablespoons extra virgin olive oil the best you can afford
  • 1 pinch coarse sea salt
  • 1 sprinkle sugar
  • freshly cracked black pepper to taste


  1. Thirty minutes prior to doing anything else, remove the cheese from the fridge
  2. Wash the tomatoes and cut them whichever way you like, I like chunks. Whatever you do, keep them as uniform as possible.
  3. Drain the mozzarella if it comes in brine, then either slice or tear it into pieces about as large as your tomatoes
  4. Cut the basil leaves into thin strips (chiffonade)
  5. Mix the tomato chunks and the mozzarella pieces somewhat carefully in a bowl, then scatter over the basil and mix again.
  6. Sprinkle the mixture with salt and sugar, then pour over the oil and a few grinds of black pepper to taste
  7. Leave to stand on the kitchen counter for as little as five minutes or as much as 30 to allow the flavors to mend and blend together
  8. Serve as a light lunch or an appetizer, preferably with a nice crusty piece of bread that might as well be used for wiping up the juices forming at the bottom of the bowl.

Recipe Notes

Yes, I added a pinch of sugar to the original recipe. This is not an old Italian trick, it's an old Danish trick. A minuscule amount sugar accents the sweetness of the tomatoes, elevating the flavors of the dish. Try it!