Cherry tomatoes are in season all year round, so why not make this flavorful side dish the next time you need something versatile that goes with just about anything--steak, chicken, fish, or even just a hunk of bread! This Cherry Tomato Caprese Salad is made with your favorite Mediterranean flavors like tomatoes, mozzarella, olive oil, white balsamic vinegar, and basil. Ready in about 15 minutes!
Cherry Tomato Caprese Salad
How can something so simple be so good?
If you're into quick and flavorful dishes (and I know you are) then you need this Cherry Tomato Caprese Salad in your bag of tricks!
Not only is this salad beautiful, it's also delicious! I love serving it when we grill and sometimes I just like eating it with a big slice of sourdough bread. It's great for a light lunch or dinner.
What's in Cherry Tomato Caprese Salad?
The Italian word caprese means a salad of tomatoes, fresh mozzarella, basil and olive oil and that is exactly what this salad is. One of the reason I love it so much is because it's easy to make and ingredients are easy to find at most grocery stores.
Cherry Tomatoes - I love using cherry tomatoes in caprese salad because they are consistently ripe and sweet all year round. You can substitute with other varieties such as beefsteak or roma.
Fresh Mozzarella Cheese - It's important to use fresh cheese! This salad would not be the same with with a block of part skim mozzarella. If you can't find small balls of cheese, it's okay to cut a large ball into cubes.
Extra Virgin Olive Oil - A good quality extra-virgin olive oil is a pantry staple I use most everyday! It's perfect for light sautéing and making homemade dressings. Olive oil contains polyphenols, an antioxidant that's good for your heart, and may have other health benefits!
Fresh Basil - Basil's slightly peppery flavor pairs really well with tomatoes. This salad will be best with fresh basil, but I have substituted with dried.
Tips for making Cherry Tomato Caprese Salad
Use a variety of tomatoes. I was able to find yellow, orange, and red ones in different sizes. I like to halve and quarter the larger ones, and leave some of the smaller ones whole.
This dish is best served immediately, but will keep well for up to two hours at room temperature or in the refrigerator.
You may not need to use all the dressing. It will depend on how juicy your tomatoes are. I like to pour half over, toss and add more as necessary.
More Salad Recipes You'll Enjoy!
Cherry Tomato Caprese Salad
- 2 pints multi-colored cherry tomatoes; halved red ones will work as well
- 8 ounces small mozzarella balls bocconcini
- ¼ cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar can substitute with regular
- 1 teaspoon kosher or coarse ground sea salt
- ½ teaspoon fresh ground black pepper
- ½ cup basil leaves leave small leaves whole, tear larger leaves
- Add tomatoes and mozzarella balls to a large bowl.
- In a separate bowl, mix olive oil, white balsamic vinegar, salt, and pepper.
- Pour olive oil mixture over tomatoes and mozzarella then top with basil leaves. Toss well to combine.
- Serve immediately.
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