There’s nothing quite like the magic of a classic Caprese salad. The combination of thick, juicy tomato slices paired with creamy fresh mozzarella is a summertime staple that never truly goes out of style. But today, this beloved Italian classic gets a bright, refreshing upgrade in this Caprese Salad with Lemon Basil Vinaigrette.
Instead of the usual drizzle of olive oil, these beautiful layers are dressed with a vibrant, homemade Lemon Basil Vinaigrette. To clear up any confusion right away: this is fresh, sweet basil leaves and crisp, zesty lemon juice, blended into a smooth, sunshine-in-a-jar dressing.
It distributes that incredible herb and citrus flavor over every single bite of cheese and tomato. For a quick, elegant dish that tastes like pure summer, this Caprese Salad with Lemon Basil Vinaigrette is about to be your new go-to.
This lemon basil vinaigrette started as a way to use up an abundance of basil from the garden, but it’s become one of those dressings worth keeping a jar of in the fridge most of the season.
Bright, herby, a little sweet from the honey, with just enough tang from the lemon and vinegar to wake everything up. Paired with fresh mozzarella and tomato slices, it turns into a beautiful yet simple platter with a mouthwatering presentation!
For a way to elevate the taste of a classic Caprese salad, this one’s a favorite. It takes just minutes to make and tastes like summer luxury.
Why You’ll Love This Caprese Salad
- A fresh twist on the classic Caprese with a homemade lemon basil vinaigrette
- No cooking required – ready in just 15 minutes
- A beautiful, simple platter that feels elegant for guests
- Vinaigrette can be made ahead and kept on hand
- Bright, herby flavor with just the right balance of sweet and tangy
Ingredients
- Fresh mozzarella: sliced, for that classic creamy Caprese base
- Tomatoes: sliced thick and juicy
- Basil: for the vinaigrette and for garnish; fresh basil is essential here, not dried
- Garlic: minced, adds depth to the vinaigrette
- Olive oil: the base of the vinaigrette
- White wine vinegar: adds tang
- Honey: balances the acidity with a touch of sweetness
- Lemon juice: for that bright, zesty finish
- Salt and pepper: to taste
How to Make Caprese Salad with Lemon Basil Vinaigrette
- Remove the stems from the basil leaves and rinse gently, patting dry with a clean towel. Tip: dry the basil thoroughly after washing so the vinaigrette doesn’t turn watery.
- Add the basil to a food processor and pulse until finely chopped into small pieces.
- Add the remaining vinaigrette ingredients and pulse until well combined into a smooth vinaigrette. Tip: use fresh basil, not dried. This recipe depends on that bright, fresh flavor.
- Taste and adjust, adding a bit more honey if it’s too tart, or more lemon juice if it’s too sweet.
- Arrange the mozzarella and tomato slices on a platter, alternating and slightly overlapping.
- Drizzle the vinaigrette generously over the mozzarella and tomatoes. Tip: wait to dress the salad until right before serving. The acid in the lemon juice will eventually break down the tomatoes and make the cheese mushy if it sits too long.
- Garnish with fresh basil leaves and serve immediately.
- Store remaining vinaigrette in the refrigerator in a jar with an airtight lid.
How to Serve
- Pair with a glass of wine, such as Sauvignon Blanc, Pinot Grigio, unoacked Chardonnay; Prosecco or a dry rosé pair nicely as well
- Serve with crusty bread alongside the platter
- Perfect as a light starter or appetizer for guests
Tips
- Use fresh basil, not dried. This recipe depends on that bright, fresh flavor.
- Dry the basil thoroughly after washing so the vinaigrette doesn’t turn watery.
- Use a small blender or food processor to emulsify the vinaigrette so everything binds together perfectly.
- Taste as you go. Add a bit more honey if too tart, or a splash more lemon juice if too sweet.
- Dress the salad right before serving. Letting it sit too long will break down the tomatoes and make the cheese mushy.
Frequently Asked Questions
Can I make the vinaigrette ahead of time?
Yes, the vinaigrette can be made ahead and stored in the fridge for up to a week. Just let it come to room temperature and give it a good shake or stir before using.
Can I assemble the salad ahead of time?
The mozzarella and tomatoes can be sliced ahead, but the salad should only be dressed right before serving to keep the tomatoes and cheese from getting watery or mushy.
Can I use dried basil instead of fresh?
No, this recipe depends on the bright, fresh flavor of fresh basil for the vinaigrette.
How do I fix the vinaigrette if it’s too tart or too sweet?
Add a bit more honey if it’s too tart, or a splash more lemon juice if it’s too sweet.
Caprese Salad with Lemon Basil Vinaigrette
Equipment
- food processor
- platter (for serving)
- jar with airtight lid (for storing remaining vinaigrette)
Ingredients
- 8 slices mozzarella
- 8 slices tomatoes
- fresh basil (for garnish)
Lemon Basil Vinaigrette
- 2 cups basil (packed)
- 1 clove garlic (minced)
- ½ cup olive oil
- ½ Tbsp white wine vinegar
- 2 Tbsp honey
- ½ juice of one lemon
- salt and pepper (to taste)
Instructions
- Remove the stems from the basil leaves and rinse gently, patting dry with a clean towel.
- Add the basil to a food processor and pulse until finely chopped into small pieces.
- Add the remaining vinaigrette ingredients and pulse until well combined into a smooth vinaigrette. Taste and adjust, adding a bit more honey if too tart, or more lemon juice if too sweet.
- Arrange the mozzarella and tomato slices on a platter, alternating and slightly overlapping.
- Drizzle the vinaigrette generously over the mozzarella and tomatoes.
- Garnish with fresh basil leaves and serve.
Notes
Make ahead:
- The vinaigrette can be made ahead and stored in the fridge for up to a week.
- The salad itself should be assembled and dressed right before serving.
To store:
- Store leftover vinaigrette in an airtight jar in the fridge for up to a week.
- Let it come to room temperature and give it a good shake or stir before serving, since the oil will solidify when chilled.
- The assembled salad is best enjoyed fresh and does not store well once dressed.
Freezing:
- Not recommended for the assembled salad or the vinaigrette.
Did You Make This Recipe?
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