Caprese Salad Recipe
This Caprese salad recipe is a fresh and simple Italian-inspired dish made with ripe tomatoes, creamy bocconcini, fragrant basil, and a drizzle of olive oil and balsamic glaze. Featured on Fish the Dish, hosted by Spencer Watts, this vibrant salad is the perfect light side dish for seafood, grilled proteins, or summer entertaining.
The Inspiration
Caprese salad originates from the Campania region of Italy and is known for its simplicity and focus on high-quality ingredients. Traditionally representing the colours of the Italian flag, it highlights fresh tomatoes, creamy mozzarella, and fragrant basil in a way that requires almost no manipulation—just careful assembly and seasoning.
On Fish the Dish, Spencer Watts often emphasizes how fresh, simple side dishes can elevate an entire meal. This Caprese salad is designed to complement richer mains, particularly seafood dishes like balsamic marinated walleye, where acidity, creaminess, and freshness help balance fried or pan-seared textures.
Ingredients
- 2 plum or vine-ripened tomatoes, sliced into ¼ inch rounds
- ¾ pounds (340g) bocconcini, sliced into ¼ inch rounds
- ¼ cup (60ml) fresh basil, chopped
- Balsamic glaze, for drizzling
- Olive oil, for drizzling
- Salt and pepper
Method
- Season tomatoes and bocconcini with salt and pepper.
- Place staggered layers of tomatoes and bocconcini on a plate.
- Sprinkle chopped basil on top.
- Drizzle with balsamic glaze and olive oil.
- Serve with Balsamic Marinated walleye. See recipe.
Serving Suggestions
This Caprese salad recipe is best served fresh as a light side dish or starter, especially during warmer months when tomatoes are at their peak ripeness. Its bright, refreshing flavours make it an ideal accompaniment to seafood dishes such as balsamic marinated walleye, grilled fish, or pan-seared seafood recipes featured on Fish the Dish.
It also works beautifully as part of a larger Italian-inspired meal, paired with grilled vegetables, roasted chicken, or simple pasta dishes tossed in olive oil and garlic. The creamy bocconcini and tangy balsamic glaze provide balance to richer or more savory mains.
For entertaining, serve the salad on a large platter for a visually striking presentation. The alternating layers of red tomato and white cheese, finished with green basil and glossy balsamic glaze, create a dish that looks as good as it tastes.
In terms of beverages, this salad pairs well with crisp white wines such as Pinot Grigio, Sauvignon Blanc, or Prosecco. For non-alcoholic options, sparkling water with lemon or cucumber keeps the palate fresh and clean.
Final Thoughts
This Caprese salad recipe proves that simplicity can be incredibly powerful when it comes to cooking. With just a handful of fresh ingredients, you get a dish that is vibrant, balanced, and full of natural flavour.
What makes this salad stand out is its versatility and purity. There are no complicated techniques—just thoughtful layering and quality ingredients that speak for themselves. The combination of juicy tomatoes, creamy bocconcini, aromatic basil, and sweet balsamic glaze creates a perfect harmony of taste and texture.
On Fish the Dish, Spencer Watts highlights how dishes like this can elevate a full meal without overpowering it. This Caprese salad is the ideal supporting side for seafood, especially dishes like balsamic marinated walleye, where freshness and acidity are essential.
Whether you’re preparing a quick weeknight dinner or hosting guests, this salad delivers elegance with minimal effort.