Caprese Salad
Fresh, vibrant, and ready in 10 minutes — this classic Italian salad needs almost no cooking at all. Sweet cherry tomatoes, creamy mini mozzarella, and fragrant basil are tossed in a simple balsamic vinaigrette for a side dish that works at any meal, any time of year.
- 1 pint cherry tomatoes, halved
- 1 cup mini mozzarella balls (ciliegine)
- ¼ cup fresh basil, roughly chopped
- 2 tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- — salt & black pepper, to taste
-
1
Prep the ingredients
Halve the cherry tomatoes and roughly chop the fresh basil. If the mini mozzarella balls are packed in liquid, drain and pat them dry so the dressing isn't diluted.
-
2
Make the dressing
In a small bowl, whisk together the olive oil and balsamic vinegar. Season with a pinch of salt and pepper. Taste and adjust — if you prefer a little more tang, add a splash more balsamic.
-
3
Combine
Add the cherry tomatoes, mozzarella balls, and basil to a large bowl. Drizzle the balsamic dressing over the top and toss gently to coat everything evenly.
-
4
Chill & serve
Refrigerate until ready to serve — at least 15 minutes allows the flavors to meld beautifully. Give it one final toss before serving and add a few fresh basil leaves on top for presentation.
- Use the best ingredients you can: This salad has very few components, so quality matters. A good extra virgin olive oil and ripe tomatoes make a noticeable difference.
- Elevate with balsamic glaze: A drizzle of store-bought balsamic glaze instead of vinegar adds a sweeter, more complex flavor and looks gorgeous on the plate.
- Don't dress too early: If making well in advance, hold off on the dressing until closer to serving time — the tomatoes will release liquid and thin out the dressing over time.
- Make it a meal: Serve alongside grilled chicken or Italian sausage to turn this into a complete low-carb plate.
- Swap the cheese: Fresh burrata in place of mozzarella balls takes this to another level — just tear it apart and nestle it among the tomatoes right before serving.