Cherry Tomato Caprese Salad

All it takes is a handful of high quality and flavorful ingredients to make this Cherry Tomato Caprese Salad. Juicy cherry tomatoes accompanied by creamy mozzarella and fresh basil, this salad is a simple yet fresh and impressive summer favorite.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Tips and Notes
• And if you liked this recipe...
• Recipe Card
• Comments

If I'm being honest, I rarely want to eat a salad.

It's not that I dislike eating vegetables (I'll happily pile some Roasted Asparagus and Carrots high on my plate!), it's just that a lot of salads are pretty meh.

There are a few exceptions though (like Thai Peanut or Santa Fe salad), and this Cherry Tomato Salad is one of them!

I know you're going to love it because it's:

• Fresh- Perfect for using your abundance of fresh tomatoes and basil, the taste of summer really shines through in this recipe (as it does in cherry tomato jam) and it's great when you want a no-cook summer dinner.
• Satisfying- As I said above, a lot of salads tend to be a bit boring for my liking. But although the ingredients list is short and simple, this salad is light yet hearty.
• Easy- Ready in about 10 minutes with minimal chopping and no cooking required, you can pull this salad together in a hurry.
• Gorgeous- Look at those colors!
• Perfect for Sharing- Classic Caprese salad is beautiful but it isn't the most practical to serve for several people. I find it much easier to simply scoop a portion of this salad onto my dish than to try to take an even amount of all of the layers.

The Ingredients

• Cherry Tomatoes- I love using cherry tomatoes in this recipe as they are bite sized, juicy and sweet (which is why they make such great tomato soup as well!). You can also use grape tomatoes or if needed, diced large tomatoes (use fresh, garden tomatoes for best flavor).
• Bocconcini- These creamy small mozzarella balls are perfect for making the salad with cherry tomatoes as they are quite similar in size to the tomatoes. If needed, you can substitute with a fresh ball (large one) of mozzarella and dice it up instead. Don't use block style mozzarella in this recipe as the texture and flavor are not the same.
  • Note that bocconcini and mozzarella (fresh) are not at all salty so it is important to add some salt to the recipe.
• Fresh Basil- While I often try to adapt recipes to use dried herbs, I highly recommend using fresh here. With so few ingredients, the fresh basil adds very important flavor and freshness. If you absolutely need to, you can use 2 tablespoons of dried basil.
• Olive Oil- Use high quality extra virgin olive oil as this is essentially the dressing on the salad and you'll notice the taste is it seems strong and oily.
• Lemon Juice- While not a typical ingredient in traditional Caprese salad, I swear by adding some fresh squeezed lemon juice. It brings the flavors together nicely and helps to avoid a bland tasting Caprese salad.
• Sea Salt- Table or kosher salt can be used as well. Adjust to taste and be sure to add enough salt (since the cheesy isn't salty, what you add is essentially the only salt in the recipe).
• Black Pepper
• Balsamic Reduction- This cooked down balsamic vinegar is thick, syrupy and flavorful. It really is the secret-sauce that pulls the full recipe together. You can use store-bought (a bottle will last a really long time!) or make your own.

The Method

1. Prepare Ingredients. Slice all of the tomatoes in half, slice the bocconcini balls in quarters and roughly chop the basil.

2. Toss. Add the tomatoes, cheese and basil to a large bowl and mix to combine.

3. Dress. Stir in the olive oil, salt and pepper. Taste and add additional salt and pepper as needed.

Move to your serving bowl and drizzle the balsamic glaze over top. (If you mix it in, it will stain the cheese- still delicious but less appetizing to look at!).

4. Serve.

Leftovers and Storage

To Store: Caprese salad is best enjoyed fresh but it can be stored in an airtight container in the refrigerator for up to 1 day.

Make Ahead: While this salad is best enjoyed immediately after assembling, you can give yourself a head start by slicing the tomato and cheese up to one day ahead and storing in an airtight container in the refrigerator. *Don't slice the basil ahead of time as it will start to turn brown.

Make it Your Own

• Add Avocado- For an extra creamy twist, add one diced ripe avocado to your salad.
• Include Extra Proteins- Boost the protein content of your salad by adding cooked chicken, shrimp, or prosciutto to make it more filling and satisfying.
• Add Grains- Incorporate 1-2 cups of cooked grains such as quinoa or farro to make your salad more substantial.
• Pasta Salad- Add 4 cups of cooked and cooled pasta and use 1 and ½ times the ingredients for the dressing. (Here's exactly how to cook pasta for pasta salad).
• Serve over Greens- For an extra dose of freshness and nutrition (and to stretch the salad farther), toss in some leafy greens like lettuce, spinach or arugula. You may want to increase the amount of oil, salt and vinegar slightly depending on how much you add.
• Make it Fruity- Add extra sweetness and a summery flavor twist by including fruits like sliced strawberries, peaches, or blueberries.

Serving Ideas

• As a Side Dish: Serve the salad alongside grilled chicken, shrimp or burgers for a refreshing side (it's always a favorite at summer barbecues!). Or try it with Italian inspired dishes such as lasagna or sautéed spinach pasta.
• On Toast: Spread toasted slices of crusty bread with a layer of creamy ricotta or goat cheese or use sourdough garlic toast, then top with the cherry tomato caprese salad for a delicious open-faced sandwich.
• In a Wrap: Pile the salad into a large tortilla or wrap along with some avocado and your choice of protein for a satisfying and portable meal.
• In Lettuce Cups: Scoop the salad into large lettuce leaves, such as romaine or butter lettuce, for a tasty alternative to a sandwich.

Tips and Notes

• Use Quality Ingredients- Since this salad relies on just a few simple ingredients, it's important to use the best quality you can find. Choose ripe, flavorful cherry tomatoes, fresh basil leaves, high-quality bocconcini and olive oil for the best results.
• Don't Skimp on Salt- If the salad tastes bland, it probably doesn't have enough salt. Because the cheese isn't salty at all, the flavor relies solely on the salt you add.
• Use Lemon Juice- While not a typical ingredient, lemon adds a pop of acid and freshness that brings all of the flavors together.

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And if you liked this recipe...

...you might also like:

• Mixed Berry Spinach Salad
• Cherry Tomato Jam

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