If you’ve ever had a Caprese salad that tasted like cold tomatoes and sadness… you’re not alone. I used to think it was the most overrated “dish” ever — until I saw Gordon Ramsay plate it with blistered tomatoes, reduced balsamic, and proper mozzarella.
That’s when it clicked.
The first time I tried his method at home, I used basic store-bought mozzarella and refrigerated tomatoes (facepalm). The flavor was dull, the texture rubbery, and it sat on the plate like an apology. But with a few Ramsay-level tweaks — heirloom tomatoes at room temp, fresh basil torn (not chopped), and creamy buffalo mozzarella — it suddenly tasted like summer in Capri.
Caprese done right is so much more than tomato, basil, and cheese. It’s warm vs cool, creamy vs acidic, soft vs sharp — and Gordon’s version? He makes it sing.
Why Gordon Ramsay Caprese Salad Works & Where Most Go Wrong
- They use cold tomatoes. Big mistake. Gordon always uses room-temp tomatoes for max flavor.
- Rubbery mozzarella. Cheap block mozzarella doesn’t melt in your mouth — always go for buffalo or fresh fior di latte.
- Dry plating. Gordon often adds a balsamic reduction or olive oil drizzle to round out the dish.
- No seasoning. Tomatoes need salt to taste like anything.
- Over-chopping basil. Ramsay tears basil by hand so it doesn’t bruise or go black.
What Gordon Ramsay Says About Caprese Salad
Gordon treats Caprese as a “showcase of ingredients” — nothing fancy, just each element in its best form. He emphasizes temperature, texture, and balance: creamy mozzarella, sweet acidic tomatoes, good sea salt, and a finish of olive oil or balsamic glaze.
How I Make Gordon Ramsay Caprese Salad My Way
I start with the Ramsay basics: room-temp heirloom tomatoes, buffalo mozzarella, sea salt. But over time, I’ve made it a little more “me” — I blister half the cherry tomatoes in a hot pan, then layer them with fresh slices. That contrast of warm and cool? Total flavor bomb.
Gordon sometimes uses a balsamic reduction, and I’m all in on that. I usually make a quick one with just balsamic vinegar and a little honey. Simmer until syrupy — no more than 5 minutes. It adds that tangy, sweet finish that ties it all together.
I also tear the basil right before serving. Never chop it — learned that the hard way. It turns black and loses that beautiful aroma. And I plate it all on a cold white plate for contrast — food nerd moment, but it works.
Ingredients For Gordon Ramsay Caprese Salad (with my notes)
- 3 large heirloom tomatoes, room temp
Use mixed colors for a prettier plate. - 1 cup cherry tomatoes, optional — blistered for contrast
- 8 oz buffalo mozzarella (or fresh fior di latte)
Avoid pre-sliced or low-moisture types — they won’t melt in your mouth. - Fresh basil leaves, torn
- Extra virgin olive oil, high quality
- Flaky sea salt
- Freshly cracked black pepper
- 2 tbsp balsamic glaze or reduction
I simmer ¼ cup balsamic with 1 tsp honey until syrupy — about 5 mins.
Optional:
- Toasted pine nuts or microgreens for garnish
🍅 If your tomatoes feel fridge-cold, let them sit out at least 1 hour before slicing.
How To Make Gordon Ramsay Caprese Salad Step By Step
- Slice the heirloom tomatoes. Use a sharp serrated knife to get clean cuts. Arrange on a large white plate or platter.
- Blister the cherry tomatoes (optional). Heat a dry pan over high heat, toss in cherry tomatoes, and blister them for 2–3 minutes until they’re just starting to burst. Set aside.
- Tear the mozzarella. Don’t slice it. Tear into rustic pieces and layer between tomato slices.
- Add blistered tomatoes. Scatter them on top for texture and warmth.
- Season generously. Sprinkle with flaky sea salt and black pepper.
- Drizzle olive oil and balsamic. Use your best extra virgin olive oil and a little balsamic glaze over the top.
- Finish with basil. Tear the basil by hand and scatter it just before serving.
🥄 Mini tip: Plate it right before eating — tomatoes release juice quickly and can make the dish watery if it sits.
Gordon Ramsay Caprese Salad
Rate this RecipeIngredients
Equipment
Method
- Slice the heirloom tomatoes and arrange them on a large cold plate or platter.
- Optional: Blister cherry tomatoes in a dry skillet for 2–3 minutes and scatter over the plate.
- Tear mozzarella and place between tomatoes. Do not stack or crowd.
- Drizzle with olive oil, then balsamic reduction. Season with salt and pepper.
- Finish with torn basil and serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- Mistake: Cold tomatoes straight from the fridge. They were bland and mealy.
Fix: Now I let mine sit at room temp for at least an hour before slicing. - Mistake: Pre-sliced mozzarella. It was rubbery and sad.
Fix: I only use buffalo mozzarella now — and always tear it. - Mistake: Over-saucing with balsamic. It turned into a vinaigrette mess.
Fix: I use a thick reduction and drizzle lightly — just enough to balance.
Pro Tips That Change The Game For Gordon Ramsay Caprese Salad
- Room temperature everything. Cold tomatoes = bland. Mozzarella = rubbery.
- Tear, don’t cut. Tearing basil and mozzarella makes it rustic and prevents bruising.
- Layer with intention. Ramsay stacks slices slightly overlapping, not piled or tossed.
- Use a cold plate. It keeps the salad fresh longer, especially in summer.
- Drizzle olive oil first, balsamic second. Keeps the presentation clean and avoids pooling.
Variations That Actually Hold Up For Gordon Ramsay Caprese Salad
- Grilled Caprese: Lightly grill tomato slices before assembling.
- Burrata Caprese: Swap mozzarella with burrata for an extra creamy center.
- Caprese Skewers: Cherry tomatoes + mini mozzarella balls on skewers = party hit.
- Strawberry Caprese: Use strawberries in place of tomatoes for a sweet summer spin.
How To Store & Use Leftover Caprese Salad
- Short-term: Eat within 12 hours. Tomatoes release juice and get soggy fast.
- Leftover idea #1: Toss into pasta with olive oil and lemon juice.
- Leftover idea #2: Pile on grilled sourdough for a fast bruschetta lunch.
- Leftover idea #3: Blend into a cold Caprese-style soup with a bit of stock.
FAQs
What type of mozzarella does Gordon Ramsay use?
He prefers buffalo mozzarella or high-quality fior di latte — creamy, soft, and flavorful. Avoid low-moisture or pre-sliced options.
Does Gordon Ramsay use balsamic vinegar in Caprese?
Yes — he often uses a balsamic reduction or glaze for acidity and presentation. Drizzled lightly, not tossed.
Should I salt the tomatoes?
Absolutely. Ramsay always seasons tomatoes with flaky sea salt to enhance sweetness and balance the acid.
Can I prep Caprese salad ahead of time?
You can prep ingredients, but don’t assemble until ready to serve. Tomatoes and mozzarella release liquid quickly.
What’s the best olive oil for Caprese salad?
Extra virgin olive oil, cold-pressed — preferably something peppery and fruity. Ramsay would never use a bland oil here.
From My Kitchen To Yours
Caprese looks simple — but when you treat the ingredients with care, it becomes something unforgettable. Clean, fresh, and just fancy enough.
