Save My neighbor brought me tomatoes from her garden one afternoon, still warm from the vine, and I knew I had to use them that same day. I had chicken thawing and a ball of mozzarella in the fridge, and suddenly it clicked: why not turn the classic caprese into something more filling? The basil on my windowsill was practically begging to be picked. That evening, I made this salad for the first time, and it felt less like cooking and more like assembling something that was always meant to be together.
I made this for a small dinner party last spring, and one of my friends who claimed she didnt like salads asked for the recipe before dessert was even served. She told me later she made it three times that month. There is something about the way the balsamic soaks into the tomatoes and mingles with the creamy cheese that changes peoples minds about what a salad can be. I still think about the way everyone went quiet for a moment after the first bite, then started talking all at once about how fresh everything tasted.
Ingredients
- Boneless, skinless chicken breasts: These stay juicy on the grill if you dont overcook them, and slicing them thinly after resting makes them easier to eat and helps them soak up the dressing.
- Olive oil (for chicken): This helps the herbs stick and prevents the chicken from drying out on the grill, plus it adds a subtle richness.
- Salt, black pepper, and dried Italian herbs: Simple seasonings that let the chicken complement the salad without overpowering the fresh flavors of tomato and basil.
- Ripe tomatoes: The star of the show, use the ripest you can find because their sweetness balances the tangy balsamic perfectly.
- Fresh mozzarella cheese: Go for the kind packed in water if possible, it has a creamier texture and mild flavor that melts into every bite.
- Fresh basil leaves: Tear them just before serving to release their oils, and don't skip this because basil is what makes it truly caprese.
- Mixed salad greens: Optional, but they add volume and a little bitterness that rounds out the sweetness of the tomatoes.
- Extra virgin olive oil: Use a good quality one for the dressing since it really shines through in such a simple recipe.
- Balsamic glaze: Thicker and sweeter than regular balsamic vinegar, it clings to the ingredients and adds that signature caprese tang.
- Honey: Just a touch balances the acidity if your tomatoes are on the tart side.
Instructions
- Preheat the grill:
- Get your grill or grill pan over medium high heat and let it warm up for a few minutes so the chicken gets those beautiful char marks. A hot surface also prevents sticking.
- Season the chicken:
- Rub the chicken breasts all over with olive oil, then sprinkle with salt, pepper, and Italian herbs if youre using them. Massage it in a little so the flavors really stick.
- Grill the chicken:
- Place the chicken on the grill and cook for six to seven minutes per side, resisting the urge to flip it too early. When the juices run clear and the internal temperature hits 165 degrees, take it off and let it rest for five minutes before slicing thinly.
- Arrange the salad base:
- Lay out the tomato slices, mozzarella slices, and basil leaves on a large platter, alternating them in a pattern or scattering them casually. If youre using salad greens, tuck them underneath or around the edges.
- Add the chicken:
- Once the chicken has rested, slice it thinly against the grain and layer the pieces over the arranged salad. The warmth from the chicken will slightly soften the cheese, which is exactly what you want.
- Make the dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if youre using it, then season with a pinch of salt and pepper. Taste it and adjust the sweetness or tang to your liking.
- Drizzle and serve:
- Right before serving, drizzle the dressing evenly over the entire salad. Serve immediately while the chicken is still warm and the greens are crisp.
Save One summer evening, I brought this salad to a potluck, and I watched a kid who claimed he hated tomatoes go back for seconds. His mom looked at me in disbelief, and I just shrugged. Sometimes it is not about changing the ingredients, its about how you put them together. That moment reminded me that good food doesnt need to be complicated, it just needs to be honest and fresh and made with a little bit of care.
Storing and Serving Tips
This salad is best enjoyed immediately after assembly, but you can prep the components a few hours ahead. Keep the grilled chicken, sliced tomatoes, mozzarella, and dressing in separate containers in the fridge, then assemble everything right before serving so it stays fresh and vibrant. If you have leftovers, store them in an airtight container for up to one day, but keep in mind the tomatoes will release moisture and the greens will soften. I like to eat leftover chicken and mozzarella straight from the fridge as a quick snack.
Variations to Try
For a vegetarian version, leave out the chicken entirely or swap it for grilled portobello mushrooms or roasted chickpeas. If you want to add more texture, toss in some toasted pine nuts or sliced avocado. I have also made this with grilled shrimp instead of chicken, and it brought a whole new coastal vibe to the dish. A handful of arugula in place of mixed greens adds a peppery bite that pairs beautifully with the sweet balsamic. You can even serve this over a bed of cooked quinoa or farro to make it more filling.
Pairing Suggestions
This salad shines alongside a crisp white wine like Sauvignon Blanc or Pinot Grigio, which cuts through the richness of the mozzarella and complements the acidity of the tomatoes. If you prefer something non alcoholic, try sparkling water with a squeeze of lemon or a light iced herbal tea. For a complete meal, serve it with a slice of crusty bread or garlic toast to soak up any leftover dressing.
- Use buffalo mozzarella if you want an even creamier, more luxurious texture.
- Try adding a sprinkle of flaky sea salt on top just before serving for a little extra crunch.
- If fresh basil isn't available, use a drizzle of basil oil or a sprinkle of dried basil, though fresh really is best.
Save This salad has become my go to whenever I want something that feels special but doesn't require much effort. I hope it brings you as much joy as it has brought me, whether you are cooking for yourself on a quiet evening or sharing it with people you love.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can grill the chicken and slice the tomatoes and mozzarella up to 2 hours ahead. Store separately in the refrigerator. Assemble and dress just before serving to keep the salad fresh and prevent sogginess.
- → What's the best way to grill chicken breasts evenly?
Pound the chicken breasts to an even thickness of about 3/4 inch before grilling. This ensures they cook through at the same rate. Oil your grill grates well and avoid moving the chicken constantly—let each side develop a golden crust for 6-7 minutes.
- → Can I use a different type of mozzarella?
Absolutely. Buffalo mozzarella offers a richer, creamier flavor and is traditional for Caprese. Regular fresh mozzarella or even part-skim varieties work well too. Avoid pre-shredded mozzarella as it doesn't have the same texture.
- → How do I make balsamic glaze at home?
Heat balsamic vinegar in a small saucepan over medium heat and simmer for 10-15 minutes until it reduces by half and becomes syrupy. Cool before using. Store in an airtight container for up to a month. This intensifies the flavor and creates the perfect drizzle texture.
- → What wines pair well with this salad?
A crisp Sauvignon Blanc or light Pinot Grigio complements the fresh, bright flavors beautifully. If you prefer red wine, a light Pinot Noir works nicely. These wines won't overpower the delicate basil and tomato notes.
- → Is this suitable for dietary restrictions?
Yes, this is naturally gluten-free and vegetarian when chicken is omitted. It's also low-carb and high in protein. Always verify labels on balsamic glaze and Italian herbs for hidden allergens, and note it contains dairy from the mozzarella.