Cherry Tomato Caprese Salad
Servings: 6 (as a side)
Calories: 195kcal
Ingredients
- 4 cups (2 pints) cherry tomatoes
- 8 oz bocconcini
- ½ cup fresh basil
- 3 tablespoon extra virgin olive oil
- 2 tablespoon lemon juice freshly squeezed
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 tablespoon balsamic glaze
Instructions
- Prepare the ingredients by slicing the tomatoes half, the bocconcini in quarters and roughly chopping the basil.
- Add all of the ingredients to a large mixing bowl and toss to combine.
- Stir in the olive oil, lemon juice, salt and pepper until evenly coated. Taste and add more salt if needed.
- Move to a shallow serving dish and drizzle with balsamic glaze.
- Serve immediately.
Notes
Leftovers
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.
Nutrition
Calories: 195kcal | Carbohydrates: 9g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 238mg | Potassium: 356mg | Fiber: 1g | Sugar: 5g | Vitamin A: 878IU | Vitamin C: 38mg | Calcium: 157mg | Iron: 1mg
