Caprese Salad
Our Caprese Salad combines cherry tomatoes, mozzarella pearls, and fresh basil in a light dressing of olive oil and savory seasonings. It’s an easy dish that showcases the flavors of summer in every bite! Perfect as an appetizer or a quick side dish, you’ll be making this salad all season long.
When John and I cook meals just for us, we use a lot of fresh ingredients. From broccoli florets and brussels sprouts to asparagus and bell peppers, every meal has at least one to two fresh components.
That’s one of the reasons why we love this caprese salad. It’s full of fresh flavors. Plus, it’s so stinkin’ simple to make. You don’t need fancy equipment or advanced cooking skills to assemble it.
The ingredients are also fairly budget-friendly, especially if you catch tomatoes and basil in season or have a small garden. A good quality olive oil and mozzarella can be a bit pricier, but they’re worth the splurge for this recipe.
What if I can’t find fresh basil?
Fresh basil is our preference and what’s going to taste the best. In a pinch, you can use spinach or arugula for a green color contrast. The taste won’t be the same as it would if you’d used basil.
Can I use balsamic vinegar?
Yes, you can use either a drizzle of balsamic vinegar or a balsamic reduction. The vinegar will have a stronger, more acidic flavor. The balsamic reduction will taste slightly acidic but sweet and have a much thicker consistency. If you choose balsamic vinegar, go light to start and adjust if desired.
How should I serve it?
Caprese salad is best served fresh and at room temperature when possible. If it’s been stored in the fridge, let it sit out for 30 minutes or so to warm a bit. Serve it as-is, with crackers, or with a toasted baguette.
Ingredients
- 2 pints cherry tomatoes
- 16 ounces fresh mozzarella cheese, pearls
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh basil, for garnish
- Balsamic glaze, for dipping
Instructions
- In a large bowl, combine the cherry tomatoes and mozzarella cheese pearls.2 pints cherry tomatoes16 ounces fresh mozzarella cheese
- Add the olive oil, garlic powder, Italian seasoning, salt, and black pepper. Toss to combine.2 tablespoons olive oil½ teaspoon garlic powder½ teaspoon Italian seasoning½ teaspoon salt¼ teaspoon ground black pepper
- Place mixture on a serving dish, and garnish with fresh basil. Serve with a balsamic glaze.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup. Actual calories will vary.