Free caprese platter calculator. Enter servings to find the mozzarella and tomato in grams you need for a fresh caprese platter for guests.
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Enter the number of servings you plan to serve. This caprese platter calculator uses 60 grams of mozzarella and 80 grams of tomato per serving, so caprese salad for a crowd is easy to plan. For 10 servings, you need 600 grams of mozzarella and 800 grams of tomato. For 20 servings, you need 1200 grams of mozzarella and 1600 grams of tomato. Caprese salad servings scale in direct proportion, so any headcount works with the same caprese per person rates.
This caprese platter calculator uses a clear formula: mozzarella grams equal servings times 60, and tomato grams equal servings times 80. For 10 servings, the math is 10 times 60 equals 600 grams of mozzarella, and 10 times 80 equals 800 grams of tomato. For 20 servings, you need 1200 grams of mozzarella and 1600 grams of tomato. In pounds, 1200 grams is about 2.6 pounds and 1600 grams is about 3.5 pounds, which helps when a recipe or store label uses pounds. Competitor crowd guides suggest about one quarter to one third of a pound of tomatoes and mozzarella per person, and our rates sit inside that planning range while giving an exact gram answer for any headcount.
How much mozzarella for caprese depends on the role of the dish. Our planning baseline is 60 grams of mozzarella per person and 80 grams of tomato per person for a caprese platter served as a starter or side. If caprese is the main salad at the meal, add about one extra serving for every four guests, because guests take larger portions. If many other dishes share the table, the baseline is enough. How much tomato for caprese follows the same logic: a generous tomato slice layer matters more than exact tomato counts, and the gram total keeps shopping simple. One large tomato per 3 to 4 servings is a useful cross-check, so 20 servings need about 5 to 6 large tomatoes in addition to the gram total.
Caprese salad basil amount is the part most competitor recipes leave vague, so plan about 1 large basil leaf per tomato slice, roughly 2 to 3 leaves per serving, and buy a little extra because basil bruises easily. A light drizzle of good olive oil, flaky sea salt, and cracked black pepper finishes the platter. To keep basil fresh, keep cut basil at room temperature in a glass of water like flowers, or wrap unwashed leaves in a damp paper towel inside the fridge. Salt the tomatoes just before serving, not hours ahead, because salt draws out water and softens the salad. Balsamic glaze is optional: a caprese salad without balsamic is the classic version, and a glaze drizzle is a variation, not a requirement.
Caprese skewers for a crowd use the same amounts in a finger-food form. Cherry tomatoes caprese skewers are the easiest version: thread one cherry tomato, one small mozzarella ball, and one basil leaf on each small skewer, and plan 3 to 4 skewers per guest for a starter. The gram math still applies, because cherry tomatoes and small mozzarella balls weigh about the same per serving as sliced versions. Skewers also solve the soggy problem, since each bite is dressed at the last moment. For a party, arrange skewers in rows on a flat platter with the olive oil and salt on the side, so guests dress their own skewers.
Caprese salad ahead of time planning works if you split the work: slice tomatoes and mozzarella up to a day ahead and keep them covered in the fridge, wash and dry basil ahead, but assemble just before serving. Caprese salad soggy prevention comes down to three rules: assemble last, dress last, and salt last. Do not overdress the platter, and drain any tomato liquid before plating. For caprese platter presentation, alternate tomato and mozzarella slices in overlapping rows, tuck basil leaves between slices, and finish with olive oil, salt, pepper, and an optional balsamic drizzle in a thin zigzag. A white platter makes the red, white, and green colours stand out for a party.
Use this caprese platter calculator table as a quick check. For 4 servings, you need 240 grams of mozzarella and 320 grams of tomato. For 10 servings, you need 600 grams of mozzarella and 800 grams of tomato. For 20 servings, you need 1200 grams of mozzarella and 1600 grams of tomato. For 50 servings, you need 3000 grams of mozzarella and 4000 grams of tomato. Add basil at 2 to 3 leaves per serving and olive oil to drizzle. For a party where caprese is one of many dishes, the 20 serving row feeds a comfortable crowd, and for a potluck, bring the platter plus a small backup bowl of extra slices.
Plan 60 grams of mozzarella per serving. For 10 servings that is 600 grams, and for 20 servings it is 1200 grams, about 2.6 pounds.
Plan 1600 grams of tomato for 20 servings. As a cross-check, one large tomato covers about 3 to 4 servings, so 20 servings need about 5 to 6 large tomatoes.
Yes, in parts. Slice tomatoes and mozzarella up to a day ahead and refrigerate them covered, wash and dry basil ahead, but assemble and dress the platter just before serving so it stays fresh.
Keep basil stems in a glass of water at room temperature, or wrap unwashed leaves in a damp paper towel inside the fridge. Use basil promptly, because it bruises and darkens easily.
Assemble last, dress last, and salt last. Drain tomato liquid before plating, do not overdress, and salt the tomatoes just before serving so they do not release water onto the platter.
Yes. Cherry tomatoes work well, especially for skewers. Use one cherry tomato and one small mozzarella ball per skewer, and plan 3 to 4 skewers per guest for a starter.
Yes. Classic caprese needs only tomato, mozzarella, basil, olive oil, salt, and pepper. Balsamic glaze is an optional variation, not a requirement.
Plan 60 grams of mozzarella and 80 grams of tomato per person as a starter or side. If caprese is the main salad, add about one extra serving for every four guests.