This Caprese salad is a fresh, slightly elevated twist on the classic — elegant but wonderfully unfussy.
Hot honey brings a gentle sweet heat that cuts through the creamy mozzarella, making it an easy, bold alternative to the usual balsamic dressing.
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Use colourful heirloom tomatoes for flair or stick with everyday salad tomatoes — no need for perfectly matched slices of tomato and mozzarella. Keep the presentation rustic and relaxed.
With croutons for crunch and toasted pine nuts for nuttiness, this salad works as a light summer lunch with crusty bread, an elegant starter or a side for an Italian meal.
What’s to love about this recipe
- No balsamic vinegar – The hot honey dressing is simple to make and versatile for other salads.
- Rustic charm – Use all of the tomatoes, including smaller end pieces; perfect slices aren’t required.
- Customise it – Add nuts, croutons, mozzarella pearls or other favourites.
- Show-stopper – Gourmet look, big flavour, minimal effort.
- Italian favourite – A timeless side for any meal, including summer holiday lunches.
Ingredients and substitutions for Caprese Salad
The best tomatoes for Caprese salad
Choose ripe, deeply coloured tomatoes with a fresh, slightly sweet aroma and a firm texture that holds when sliced. Quality matters — tomatoes are the heart of this salad.
Caprese-worthy tomatoes:
Heirloom tomatoes (Brandywine, Cherokee Purple, Green Zebra) — rich, sweet and visually striking; slice thick for impact.
Medium tomatoes (Roma, San Marzano, Campari) — dense, sweet and easy to slice.
Small tomatoes (Sun Gold, Sweet 100, Grape) — bright and sweet; scatter them through the salad for pops of colour.
Everyday salad tomatoes (Beefsteak, Vine-Ripened) — use only when they are top quality, deeply coloured and juicy.
Your tomatoes don’t all have to be the same size — Here’s why
Traditional Caprese often shows perfectly uniform slices, but that requires trimming away smaller bits. Instead, use all of your tomatoes and match slices to the mozzarella you have. Pair smaller tomato slices with smaller mozzarella pieces. The result is rustic and more sustainable — and it looks great.
Mozzarella
Choose fresh mozzarella balls packed in water for soft, milky creaminess. Avoid pre-shredded or block mozzarella, which are drier and better suited for melting.
What is fresh mozzarella?
Fresh mozzarella is soft, moist and mild, usually sold in balls and kept in water or brine. It provides the classic creamy texture in a Caprese.
Fresh basil leaves
Use vibrant, undamaged basil leaves. Larger leaves are useful for layering between slices, while tiny sprigs or young leaves make pretty garnishes. You can add oregano or mint for variation, but basil is the traditional choice.
Extra virgin olive oil
A good-quality extra virgin olive oil — fresh, fruity and smooth — elevates this salad. If unavailable, a mild cold-pressed olive oil will work.
Step-by-step instructions
Start with the hot honey dressing
1. Place runny honey and chilli flakes in a small saucepan. Warm over very low heat for about 4 minutes so the chilli flavour infuses the honey. Do not let it boil, or the honey could thicken too much.
2. Remove from heat and let cool slightly so the flavours settle. Stir in the cider vinegar (or lemon juice or other vinegar) and a pinch of salt.
3. Pour the hot honey into a jar. If you prefer a smooth dressing, strain out the chilli flakes; otherwise leave them in for texture and extra heat.
Make the salad
4. Slice tomatoes and mozzarella into thick rounds. Keep smaller end pieces and pair them with smaller mozzarella slices — rustic, not perfect.
5. Lightly drizzle olive oil on the serving platter so it spreads evenly underneath the salad.
6. Layer: tomato slice, mozzarella slice and a few basil leaves, repeating and slightly overlapping until all slices are used.
7. Scatter toasted pine nuts and croutons on top. Add extras like cherry tomatoes or mozzarella pearls if desired.
8. Drizzle the remaining olive oil and season with salt and freshly ground black pepper.
9. Drizzle some hot honey dressing over the salad or serve it on the side so guests can add their own. We like to drizzle a little and leave the rest in a jar for self-service.
Caprese salad variations
- Layer in avocado slices for creaminess.
- Swap hot honey for a balsamic glaze or reduction.
- Add fresh peach slices for a seasonal twist.
- Use burrata instead of mozzarella for extra creaminess.
- Replace pine nuts with walnuts or pecans.
- Finish with a drizzle of pesto for a herb-forward touch.
Caprese presentation and serving suggestions
Large vintage plate or platter — adds charm and a homey feel for family-style serving.
Wooden chopping board — ideal for a relaxed, informal presentation.
Long rectangular platter — lets you arrange the salad in a clean linear display for larger gatherings.
Large shallow bowl — useful when including loose elements like cherry tomatoes and mozzarella pearls.
Serve with ciabatta — crusty bread pairs perfectly if the salad is a main light meal.
How to store Caprese salad: Keeping it fresh
Store leftovers in an airtight container in the fridge and aim to eat them the next day. Croutons will go soggy, so remove them before storing and add fresh ones when serving again.
Making ahead?
Prepare most components earlier in the day: slice tomatoes and mozzarella and even arrange them on the platter. Keep basil, pine nuts, croutons and dressing separate until the last minute to prevent wilting and sogginess. Assemble no more than 2–3 hours before serving for the best texture and appearance.
More show-stopping salads
Caramelised pear and rocket salad
Grilled halloumi and watermelon salad with pomegranate dressing
Creamy Italian pasta salad
Cypriot grain salad
Nectarine salad with basil dressing
Recipe
Caprese Salad with Hot Honey Drizzle
Hot honey adds a gentle sweet heat that balances the creamy mozzarella and bright tomatoes.
Ingredients
For the hot honey dressing
- ½ cup runny honey
- ½-1 teaspoon chilli flakes
- ½ teaspoon cider vinegar or vinegar of choice, or lemon juice
- pinch of salt
For the Caprese salad
- 3 large tomatoes or a mix of sizes and varieties
- 3 balls fresh mozzarella roughly 120–140g (4–5oz) per ball
- 4 tablespoons extra virgin olive oil
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts, toasted or substitute with preferred nuts
- ½ cup croutons
- salt to taste
- freshly ground black pepper, to taste
Instructions
Making the hot honey dressing
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Add honey and chilli flakes to a small saucepan. Heat over very low heat about 4 minutes to infuse the chilli into the honey. Do not boil.
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Remove from heat and let cool slightly. Stir in cider vinegar (or lemon juice) and a pinch of salt.
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Pour into a jar. Strain to remove chilli flakes for a smoother drizzle, or leave them in for texture and extra heat.
Making the salad
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Slice tomatoes and mozzarella into thick rounds, keeping smaller pieces and pairing sizes as needed.
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Drizzle a little olive oil on the platter to help the dressing spread evenly.
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Layer tomato, mozzarella and basil, slightly overlapping, until all slices are used.
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Scatter toasted pine nuts and croutons; add cherry tomatoes or mozzarella pearls if you like.
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Drizzle remaining olive oil and season with salt and freshly ground black pepper.
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Serve with hot honey drizzle either on top or on the side for guests to add themselves.
Notes
Caprese salad variations
- Layer in avocado slices for extra creaminess.
- Swap the hot honey for balsamic glaze if preferred.
- Add peach slices for a fruity contrast.
- Use burrata instead of mozzarella for a creamier centre.
- Replace pine nuts with walnuts or pecans.
- Drizzle pesto for a herby lift.
Nutritional data disclaimer
Nutritional information is provided by a third party and may vary depending on brands and portion sizes. Use it as a guide and consult a professional for personalised dietary advice.
Nutrition
For food safety advice, consult your local food safety guidance.