Recipe

Modern Caprese Salad

A quick, bright Caprese with juicy tomatoes, creamy mozzarella, basil, and a punchy balsamic pesto drizzle.

By Matt Campbell

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4.8

A real photograph of a modern Caprese salad on a white platter with sliced heirloom tomatoes, fresh mozzarella, basil leaves, and a glossy green balsamic pesto drizzle in natural window light

Caprese is already a near perfect situation: sweet tomatoes, milky mozzarella, basil that smells like summer, and enough olive oil to make everything taste expensive. This is the modern version I make when I want it to hit harder without getting complicated. Think classic Caprese energy, but with a fast drizzle that tastes like you actually tried.

The move is simple: instead of plain balsamic glaze, we blend a quick balsamic pesto that clings to the tomatoes and sneaks into every bite. It takes about a minute, uses normal ingredients, and turns a simple salad into the kind of plate people hover around.

A real photograph of a hand tearing fresh basil leaves over sliced tomatoes and mozzarella on a serving platter Tasting as you go is encouraged, especially with the tomatoes. If they are a little bland, you are not doomed. A pinch of flaky salt and a confident drizzle of olive oil fixes a lot.

Why It Works

Big flavor with minimal effort: the balsamic pesto adds sweet, tangy, herby punch without cooking anything.
Great texture: juicy tomatoes, creamy mozzarella, and basil with crisp edges of salt on top.
Flexible and forgiving: swap tomato varieties, use burrata, or make it into a meal with crusty bread or grilled chicken.
Fast: this is a legit 10 to 15 minute recipe, including the drizzle.

Pairs Well With

Storage Tips

Caprese is best right after you build it, but leftovers can still be good if you store them smart.

How to store

Store components separately when possible: keep sliced tomatoes and mozzarella in separate containers, then add basil and drizzle right before eating.
If already assembled: transfer to an airtight container and refrigerate up to 24 hours. Expect it to get juicier and softer.
Keep basil dry: basil bruises fast. If you can, pick off leftover basil and add fresh later.
Extra balsamic pesto: store in a small jar up to 5 days in the fridge. Pour a thin layer of olive oil over the top to help keep it bright.

Leftover upgrade: chop it all up and toss with cooked pasta, or pile it onto toast and call it lunch.

Common Questions

What makes this “modern”?

The classic version is just tomatoes, mozzarella, basil, olive oil, salt, and sometimes balsamic. Here, the “modern” twist is a quick balsamic pesto drizzle that concentrates the flavor and coats every bite.

Can I use burrata instead of mozzarella?

Absolutely. Burrata makes it richer and a little messy in the best way. Tear it over the top right before serving.

What tomatoes are best for Caprese?

Whatever is ripe and actually tastes like something. Heirlooms are great, but so are grape or cherry tomatoes. In winter, I prefer cherry tomatoes because they tend to be sweeter than big slicers.

Do I have to use balsamic vinegar?

No. You can swap in lemon juice for a brighter, less sweet drizzle. Start with 1 tablespoon, then adjust.

Will the balsamic pesto be green?

If you use white balsamic or golden balsamic, yes, it stays a bright, herby green. If you use standard dark balsamic, it will turn a deeper brownish green. Still delicious, just moodier.

How do I keep the salad from getting watery?

Slice tomatoes, then let them sit on a paper towel for 5 minutes. Also, salt at the end if you want a cleaner presentation.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board
Sharp knife or serrated tomato knife
Small blender, food processor, or immersion blender with cup
Measuring spoons
Serving platter

I used to think Caprese was the ultimate “no notes” dish, until I made it for a group using tomatoes that looked gorgeous and tasted like crunchy water. Everyone was polite, but I could feel the sadness. Now I treat Caprese like a choose your own adventure: if the tomatoes are amazing, I keep it classic. If they need help, I bring in this balsamic pesto drizzle. It is my little safety net, and it makes the whole plate taste like you meant to do it that way all along.