It’s time to get excited about what you’re going to put on your next Caprese salad.
I’m talking about dressings—the kind that make you feel like you’re eating a salad in the Italian countryside, and not like you’re sitting at your desk.
Caprese salad is one of those dishes that comes together so quickly, but tastes like it took hours to make.
It’s fresh, light, and packed with flavor.
The best part?
It’s easy to make!
So when it comes to dressing up this classic dish, I think we should all treat ourselves to something special: something that takes just a few minutes to mix up and won’t leave us feeling like we need a nap after lunch.
And these 8 dressings are exactly what you need: they’re easy to make, delicious on salads, and feel like something special from the moment they hit your tongue!
So, what dressing goes on Caprese salad?
The best dressing for Caprese salad is a mixture of olive oil, balsamic vinegar, and basil leaves. This will give the salad a light and refreshing flavor that won’t overpower the taste of the tomatoes and mozzarella.
8 Dressings that Go on Caprese Salad
There’s something about the simplicity of a Caprese salad that makes it so satisfying.
The fresh tomato, mozzarella cheese, and basil are all so delicious on their own that you don’t really need anything else.
But if you’re looking for some extra flavor in your life (or maybe just a different way to dress up your favorite summer dish), I’ve got 8 dressings that go on Caprese salad!
Herb Vinaigrette is my favorite dressing, and it goes super well with Caprese salad.
- I make this dressing by mixing olive oil, balsamic vinegar, chopped fresh basil, chopped fresh parsley and garlic powder in a bowl.
- After that, I pour the dressing over my sliced tomatoes, mozzarella cheese, and fresh basil leaves to create a delicious Caprese salad.
It’s important to note that when pairing this dressing with the dish, you should add it last so that it doesn’t get soggy from the tomatoes or lettuce.
If you’re making your own vinaigrette for the first time, make sure to use fresh herbs instead of dried herbs because they have more flavor!
I like to make this dressing in a mason jar, but you can use whatever you have on hand.
- Just fill the jar about halfway with apple cider vinegar, and then add honey until it’s about 1/2 cup.
- Stir well (you’ll want to use a fork or chopsticks), then add in orange juice until it’s about 1/4 cup.
- Stir again and taste! If it needs more sweetness, add more honey; if it’s too sour for your liking, add more orange juice.
I like to serve this dressing on caprese salad, but honestly, it would work really well with any kind of salad or vegetable dish that needs a little bit of sweetness and acidity—it goes especially well with artisan greens salads made with wild arugula or baby kale!
A good Balsamic Vinaigrette is made with balsamic vinegar and olive oil, but it can also have other ingredients like garlic, mustard, or honey.
It’s easy to make at home, but if you’re in a rush, store-bought versions are fine too—just make sure to read the label and find one with no added sugar or other unnecessary additives!
The way I usually go about pairing this dressing with Caprese salad is by mixing some of the dressing into the tomato mixture before adding it to the tomatoes and mozzarella.
This helps ensure that all of your ingredients are evenly coated so that every bite has some of everything!
Lastly—and this is something I learned the hard way—don’t add salt until after you’ve tasted the finished product!
The salt will bring out more of the vinegar flavor and might leave you feeling like there isn’t enough salt overall once everything else has been added in.
The key to making this dressing is using good quality olive oil.
I like to use a fruity extra virgin olive oil for this recipe because it adds a nice sweetness to the dressing.
To make the dressing, combine: 1/2 cup orange juice (or apple cider vinegar), 1/4 cup white balsamic vinegar, 2 tablespoons honey, 1 teaspoon chopped thyme leaves, 1/2 teaspoon salt, 1/8 teaspoon pepper.
When pairing this dressing with Caprese salad, I like to put it on top of a bed of fresh mozzarella balls and basil leaves that have been tossed in balsamic vinegar and then drizzled with olive oil.
This way you get the best of both worlds—sweetness from the orange juice/honey combo and acidity from the balsamic vinegar which balances out any bitterness from the herbs or cheese itself.
This dressing is easy to make at home and it tastes delicious.
Here’s how I go about making this dressing:
- First, I measure out two tablespoons of honey mustard, one tablespoon of olive oil, and one tablespoon of white wine vinegar in a bowl.
- Then, I whisk them together until they’re well combined.
I like pairing this with a caprese salad because it adds a little bit of sweetness to the dish while still letting the flavor of the tomatoes shine through.
It also pairs well with balsamic vinaigrette if you want something more acidic or vinegar-y.
One tip that I learned the hard way: Don’t put too much dressing on your salad! You don’t want your lettuce to wilt under all that richness from the dressing!
I love this dressing because it’s so simple and versatile.
It’s also a great way to use up any extra basil you might have lying around in your kitchen!
- Grab your jar of mayo and dine out on the basil you grew in your window box.
- Add one cup of lemon juice to the jar, then add a cup of chopped fresh basil leaves.
- Shake vigorously until combined.
The best thing about this recipe is that it doesn’t take a lot of prep—just combine all of your ingredients in a jar, shake vigorously until combined, then pour over your salad!
It works especially well with fresh greens like spinach or arugula, but if you’re feeling fancy, try pairing it with romaine lettuce too.
The best way I’ve found to make this dressing is to mix the ingredients together in a jar with a lid.
The yogurt, olive oil and vinegar should be combined first, followed by the minced garlic and salt.
The garlic should be minced as finely as possible for best results.
It’s very versatile and can be used with many different fruits and vegetables as well as meats or fish.
The one tip I learned the hard way is that if you’re going to use this dressing on something like a potato salad or coleslaw, you need to make sure that everything is fully mixed together before tossing it with the dressing or else there will be clumps of oil floating around in your dish!
Ranch dressing is a classic pairing for Caprese salad.
The tangy, creamy dressing compliments the bitterness of arugula, while the tomatoes and mozzarella provide just enough saltiness that you don’t need to worry about seasoning this dish.
The best way to make ranch dressing is to use real mayonnaise instead of store-bought ranch dressing.
When you make it yourself, you can control the ingredients and portion sizes.
You can also add fresh herbs like parsley or cilantro for added flavor if desired.
When pairing ranch dressing with this dish, I like to drizzle it on top before adding any other ingredients so that the dressing doesn’t get soaked up into the arugula or tomatoes.
I learned the hard way once (when making this dish) that if you put too much on top of your salad at first and then mix everything together, it will end up being too salty overall!
So be careful how much you use initially!
8 Dressings that Go on Caprese Salad
- Herb Vinaigrette
- Honey Citrus Salad Dressing
- Balsamic Vinaigrette
- Orange and Thyme Vinaigrette
- Honey Mustard Vinaigrette Salad Dressing
- Lemon-Basil Vinaigrette
- Greek Yogurt Salad Dressing
- Ranch Dressing
- Pick your favorite salad dressing from this list to use.
- Prepare the ingredients according to the recipe.
- Be ready to munch in no time!