Caprese Salad

Caprese Salad is the simplest sort of Italian salad: ripe tomatoes, soft mozzarella, fresh basil and good olive oil. For me, its place on a South African braai table is easy to explain — it is cool, colourful and needs neither a stove nor a spare corner of the grid. Choose tomatoes that smell properly tomatoey, because there is no heavy dressing to hide behind.

The fresh tomatoes cut through the richness of Lamb Sosaties, while the mild mozzarella is especially welcome alongside Peri-Peri Chicken. It also makes a lighter partner for steak or chops when the table already has bread and a substantial salad. You will find more ideas in our Braai Salads collection.

You can slice the tomatoes and drain and slice the mozzarella up to 4 hours ahead; keep them in separate covered containers in the fridge at 5°C or below. Assemble and add the basil, oil and seasoning shortly before eating. In our summer heat, keep the platter shaded and put out smaller portions if lunch will linger: refrigerate perishables within 2 hours, or within 1 hour when the temperature is above 32°C. A cooler box with ice packs is handy if fridge space or electricity is limited.

Tips & Techniques

• Buy for flavour: Choose ripe, fragrant tomatoes with a little give, not hard, pale ones. A mix of red and yellow tomatoes looks lovely, but good flavour matters more than colour.
• Check the drained weight: Mozzarella tubs include packing liquid in some displayed weights. You need 250 g of actual cheese for this platter.
• Keep the platter from flooding: Drain the cheese well and use a wide platter rather than a deep bowl. Do not salt the tomatoes ahead of time, as salt draws out their juices.
• Handle basil gently: Dry the leaves thoroughly and tear large ones just before serving. Chopping them far ahead encourages dark, bruised edges.
• Finish when the meat rests: Have your ingredients ready, then dress the salad while the braai meat is resting. It will reach the table fresh rather than sitting outside while the fire gets going.

Delicious Variations

• Cherry tomato version: Replace the sliced tomatoes with 600 g halved cherry or rosa tomatoes and use 250 g drained bocconcini. Halve larger cheese balls and arrange everything on a shallow platter.
• A little balsamic: Drizzle over 5-10 ml balsamic vinegar just before serving if you enjoy extra tang. It is an optional twist, not essential to a classic Caprese.
• Budget-friendly feta twist: Replace the mozzarella with 200 g cubed feta and leave out the added salt until you have tasted it. The result is a saltier tomato-and-basil salad rather than a traditional Caprese.
• Avocado addition: Add 1 medium avocado, sliced immediately before serving. Tuck it between the tomatoes and cheese and serve straight away.

Serving Suggestions

• With smoky lamb: Serve alongside lamb sosaties or chops; the juicy tomatoes balance the richer meat beautifully.
• With spicy chicken: Pair with peri-peri chicken for a cool, mild side that does not compete with the marinade.
• With bread: Put out warm roosterkoek or crusty bread to mop up the olive oil and tomato juices left on the platter.
• For a mixed braai spread: Allow this quantity for 6 people when there are other sides, or 4 people if it is the main salad accompanying the meat.

Frequently Asked Questions (FAQs)

Q1: How far ahead can I make Caprese Salad?

Prepare the tomato and mozzarella slices up to 4 hours ahead and refrigerate them separately in covered containers at 5°C or below. Drain away any liquid before assembling. Keep washed basil dry and add it with the oil, salt and pepper just before serving.

Q2: Can I keep leftover Caprese Salad?

Refrigerate leftovers promptly in a covered container and eat within 24 hours for the best texture. The tomatoes will release juice and the basil may darken. Discard salad left unrefrigerated for more than 2 hours, or more than 1 hour in temperatures above 32°C; do not freeze it.

Q3: What can I use instead of fresh mozzarella?

Bocconcini are an excellent substitute: use the same drained weight. Firm pizza mozzarella is edible but lacks the soft, milky texture this salad needs. Feta works as a budget variation, but use 200 g and taste before adding any salt.

Q4: How much should I make for a braai with 12 guests?

Double the recipe to 1.2 kg tomatoes, 500 g drained mozzarella, 30 g basil and 60 ml olive oil. Season to taste. This serves 12 with other braai sides; divide it between two platters and keep the second chilled until needed.

Q5: Does Caprese Salad need balsamic vinegar or a dressing?

No. Ripe tomatoes, olive oil, salt and pepper provide plenty of flavour, and the tomato juices become part of the dressing. If you like balsamic, add only 5-10 ml to this platter so it does not overwhelm the mozzarella and basil.

In Summary

This Caprese Salad brings fresh tomatoes, soft mozzarella and fragrant basil to the braai table in just 15 minutes. Drain the cheese well, season at the last minute and keep the platter cool until everyone is ready to eat.