Save My neighbor Maria brought me a basket of heirloom tomatoes one August afternoon, insisting I had to use them that very day. I had chicken thawing and a ball of mozzarella in the fridge, and suddenly this salad came together like it had been planned all along. The grill marks on the chicken, the juice from those tomatoes running into the balsamic, it was one of those meals that tastes like summer captured on a plate. I've been making it ever since, even with regular tomatoes, and it never disappoints.
I made this for a friend who was convinced she didn't like salads because they were boring. She took one bite, paused, then asked if I'd teach her how to grill chicken properly. We ended up spending the whole evening in my kitchen, talking and laughing while she practiced getting those perfect char lines. Now she texts me photos of her Caprese creations at least once a month, each one a little different but always delicious.
Ingredients
- Boneless, skinless chicken breasts (about 300 g): The star protein that needs a hot grill and a few minutes of rest after cooking to stay juicy and tender.
- Olive oil (1 tbsp for chicken): This helps the seasoning stick and prevents the chicken from drying out on the grill.
- Salt and black pepper: Simple seasoning that lets the fresh ingredients shine without overpowering them.
- Dried Italian herbs (1/2 tsp, optional): A little oregano or basil adds another layer of flavor, but the fresh basil in the salad does most of the work.
- Ripe tomatoes (3 medium, sliced): Use the ripest ones you can find, the kind that smell like sunshine and give slightly when you press them.
- Fresh mozzarella cheese (200 g, sliced): Creamy, mild, and essential for that classic Caprese feel, look for the kind packed in water or brine.
- Fresh basil leaves (1 cup): The fragrance alone makes this dish worth it, tear them gently or leave them whole.
- Mixed salad greens (100 g, optional): Adds volume and a bit of peppery crunch if you want a heartier base.
- Extra virgin olive oil (2 tbsp): Go for the good stuff here, it makes all the difference in the dressing.
- Balsamic glaze or reduction (2 tbsp): Thick, sweet, and tangy, this is what ties everything together with that signature drizzle.
- Honey (1 tsp, optional): Balances any sharpness in the balsamic and adds a subtle sweetness that rounds out the flavors.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium high heat until it's hot enough that a drop of water sizzles instantly. A properly heated surface gives you those beautiful char marks and keeps the chicken from sticking.
- Season the chicken:
- Rub each chicken breast with olive oil, then sprinkle with salt, pepper, and Italian herbs if you're using them. Make sure the oil covers every bit so the seasoning adheres and the meat stays moist.
- Grill until golden:
- Place the chicken on the grill and let it cook undisturbed for 6 to 7 minutes, then flip and cook the other side until the juices run clear and the internal temperature reaches 165 degrees. Let it rest for 5 minutes before slicing, this keeps all those juices inside instead of running onto your cutting board.
- Arrange the salad base:
- Lay out the tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates, alternating them for a pretty presentation. Tuck in some mixed greens if you want extra volume and color.
- Add the chicken:
- Slice the rested chicken thinly on a diagonal and layer the pieces over the tomatoes and mozzarella. The warmth from the chicken will slightly soften the cheese, which is exactly what you want.
- Mix the dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if you're using it, then season with a pinch of salt and pepper. Taste it and adjust, it should be tangy, slightly sweet, and rich.
- Drizzle and serve:
- Pour the dressing over the entire salad just before serving so everything stays fresh and vibrant. Serve immediately while the chicken is still warm and the contrast with the cool ingredients is at its best.
Save One evening I served this at a little backyard dinner, and my friend who never eats salad went back for seconds. She said it was the first time a salad felt like a real meal, not just something you eat before the real food arrives. That comment stuck with me because it's exactly what this dish is, substantial, satisfying, and full of flavor without feeling heavy.
Choosing Your Tomatoes
The tomatoes make or break this salad, so wait until they're in season if you can. I've tried it with winter tomatoes from the supermarket, and it's just not the same. If fresh tomatoes aren't available, consider using halved cherry tomatoes or even roasted tomatoes for a deeper flavor. The key is juice and sweetness, so give them a gentle squeeze at the store and trust your nose.
Making It Your Own
This recipe is forgiving and loves improvisation. I've added sliced avocado when I had one sitting on the counter, and the creaminess paired beautifully with the mozzarella. Toasted pine nuts or a handful of arugula can add texture and a peppery bite. Some nights I skip the greens entirely and just pile everything high on a big plate, and it's perfect that way too.
Storing and Serving Tips
If you're meal prepping, keep the grilled chicken, vegetables, and dressing in separate containers so nothing gets soggy. You can grill the chicken up to two days ahead and slice it cold or reheat it gently. Assemble individual portions right before eating, and you'll have a fresh lunch ready in under two minutes.
- Store leftover chicken in an airtight container in the fridge for up to three days.
- Keep the dressing in a small jar and shake it before drizzling, it will separate as it sits.
- If you're serving this for guests, assemble it on a large wooden board for a beautiful rustic presentation.
Save This salad has become my go to whenever I want something that feels light but leaves everyone satisfied. It's proof that simple ingredients, treated with care, can create something memorable every single time.
Recipe FAQs
- → How do I know when the chicken is fully cooked?
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) or until juices run clear when pierced. Let it rest for 5 minutes before slicing to retain moisture and ensure even cooking.
- → Can I prepare this salad in advance?
You can grill and slice the chicken up to 4 hours ahead and store it refrigerated. Prepare the dressing in advance as well. However, assemble the salad just before serving to prevent the tomatoes from releasing excess moisture and keep the mozzarella fresh.
- → What's the best type of mozzarella to use?
Fresh buffalo mozzarella offers the richest, creamiest flavor and is traditional for Caprese. If unavailable, high-quality fresh mozzarella or fior di latte works well. Avoid pre-packaged shredded mozzarella as it contains additives that affect texture.
- → Can I make this vegetarian or vegan?
Simply omit the chicken for a vegetarian version. For a vegan adaptation, replace mozzarella with dairy-free alternatives like cashew cheese or marinated tofu. The salad remains flavorful and satisfying with the basil, tomatoes, and quality balsamic dressing.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or light Pinot Grigio complements the fresh basil and balsamic flavors beautifully. These wines offer acidity that balances the richness of mozzarella without overpowering the delicate ingredients.
- → How should I store leftover salad?
Store the grilled chicken separately from fresh ingredients in airtight containers for up to 3 days. Keep the dressing separate and combine everything just before eating to maintain freshness and prevent sogginess.