Plump and juicy cherry tomatoes pair with fresh mozzarella and basil in this 15-Minute Caprese Salad with Cherry Tomatoes. Finished with a quick dressing featuring balsamic glaze, olive oil, and optional red pepper flakes, the glaze can be purchased or a similar version made at home with balsamic vinegar in about 5 minutes. Fresh and satisfying, this summer salad is delicious as a side salad or appetizer.
An Endless Summer Salad for Savoring
Plump, juicy, and sweet, summertime is made for fresh tomatoes. Bursting with flavor, cherry tomatoes are summer gold. Perfect in Greek Pita Sandwiches, Fresh Cherry Tomato Sauce, and Roasted Red Pepper and Tomato Soup. Let’s enjoy them while they last!
Cherry tomatoes are perfect pairing with fresh milky mozzarella and fresh basil, the tomato caprese salad is an icon of summer and one worth savoring.
You only need six ingredients (plus salt) to make this fresh salad, and it’s a snap to pull together.
This Recipe Is
- juicy and fresh
- a side salad or appetizer
- vegetarian, easily vegan
If you enjoy homemade side salad recipes and tomato recipes, you’ll love the ease of this fresh mozzarella and tomato salad.
About the Key Ingredients
When making a caprese salad, the ingredients are simple, yet versatile. Whether you prefer to make it with regular mozzarella or dairy free mozzarella, enjoy with balsamic glaze or a homemade version, or add a bit of heat with red pepper flakes, this salad can be customized to taste and diet.
- Cherry Tomatoes – plump and fresh, look for a variety of colors when choosing your tomatoes if possible. A mix of yellow and red add interest and vibrance.
- Fresh Mozzarella Cheese – mild and with a rich milky flavor; look for fresh mozzarella in the deli case at your local grocery store. For this recipe, I recommend bite-size Ciliegine; they’re about the size of a cherry tomato. For dairy free, you can use torn vegan mozzarella. I like Miyoko’s classic plant milk mozzarella.
- Fresh Basil – a must for tomato caprese salad. It adds color and a fresh pop of herby flavor. Adjust up or down to taste.
- Extra Virgin Olive Oil – adds richness, and flavor to the salad.
- Balsamic Glaze – a thick, tangy and full bodied balsamic vinegar. I like Ritrovo or Colavita. You can make a similar glaze at home, simply reducing balsamic vinegar in just under 5 minutes on the stovetop (see recipe notes). The vinegar to use for a balsamic reduction is a less viscous balsamic vinegar like Napa Vally Balsamic Vinegar brand. It pours like water.
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How to Make Cherry Tomato Mozzarella Salad
Step by Step
Pro Tip: Cherry tomatoes are likely to vary in size. Slice larger tomatoes in half while keeping the smaller ones whole. This creates visual interest and texture in the salad.
Many Mozzarella
There are several sizes of fresh mozzarella balls to choose from. The key is to keep the mozzarella about the same size as the cherry tomatoes, whether sliced, torn or whole or a combination.
- Ciliegine: about the size of cherry tomatoes, Ciliegine is what I recommend for this salad.
- Bocconcini: larger than Ciliegine, but smaller than Ovolini, this variety is about the size of a golf ball. Bocconcini can be torn or sliced into bite size pieces for this salad.
- Ovolini: about the size of large eggs, it’s larger than Ciliegine and Bocconcini. This variety can also be torn into bite size pieces for this salad.
- Ball or Loaf Mozzarella: these are the largest varieties of all and the variety you’d likely find in a classic caprese salad. They can be sliced or torn to the desired size.
Traci’s Tips
- As an Appetizer or Side Salad: delicious as a starter or share caprese salad with a variety of main courses, like Spinach Ricotta Pie, Quiche, or Grilled Veggie Sandwiches with Pesto Mayo.
- Share With: this salad also pairs easily with a crusty baguette. Simply slice the baguette, brush slices with olive oil, and grill for 3-4 minutes on each side.
- Best Fresh: This salad is best shared fresh as the tomatoes tend to release their liquids after being salted and the basil tends to wilt. If holding before serving, refrigerate, then let set at room temperature 30 minutes before serving. Add the fresh basil, dressing and added salt just before serving.
More Fresh Tomato Recipes to Try
15-Minute Caprese Salad with Cherry Tomatoes
Servings:8 servings
Calories:194kcal
Plump and juicy cherry tomatoes pair with fresh mozzarella and basil in this 15-Minute Caprese Salad with Cherry Tomatoes. Finished with a quick dressing featuring balsamic glaze, olive oil, and optional red pepper flakes, the glaze can be purchased or a similar version made at home with balsamic vinegar in about 5 minutes (see recipe notes for how to). Fresh and satisfying, this summer salad is delicious as a side salad or appetizer. Note: This recipe makes a big salad, but you can easily make half for a smaller salad.
Ingredients
- 26 ounces (737 grams) Cherry Tomatoes about two pints
- 2, 8 ounce (227 grams ea) Containers of Ciliegine Mozzarella Balls *see note for dairy free
- 1/2 cup (15 grams) Loosly packed fresh basil leaves more or less to taste, about 1 small bunch, divided
For the Dressing:
- 2 tablespoons Extra Virgin Olive Oil
- 1 1/2 tablespoons Balsamic Glaze **see note
- 1/4 teaspoon Fine Sea Salt plus more to taste
- 1/8 teaspoon Red Pepper Flake optional
- Fresh Ground Black Pepper to taste
Instructions
- Destem the tomatoes and slice larger tomatoes in half while keeping smaller ones whole. Transfer to a large mixing bowl.
- Drain the Ciliegine mozzarella. Keep about half the mozzarella whole while slicing or tearing the remaining balls in half. Transfer to the mixing bowl with the tomatoes.
- Set about half the basil leaves aside. Stack the remaining leaves, roll up lengthwise, and slice them thin (chiffonade). Alternatively, you can tear the basil leaves. Transfer to the mixing bowl. Set aside.
For the Dressing:
- In small bowl, add the balsamic glaze, olive oil, salt and optional red pepper flakes. Whisk to incorporate. The mixture will be thick. Set aside. *See recipe notes to make a similar glaze using balsamic vinegar.
Put the Salad Together:
- Drizzle the balsamic dressing over the tomatoes, mozzarella and basil. Gently toss. Taste for salt adjustment.
- For Serving: transfer to a serving bowl, add a few twists of fresh ground black pepper and garnish with remaining whole basil leaves. Add more to taste. Share right away.
- Best Fresh: This salad is best shared fresh. The tomatoes release their liquids after being salted and the basil tends to wilt. If holding before serving, cover and refrigerate, then let set at room temperature 30 minutes before serving. Add the fresh basil, dressing and any additional salt just before serving. Store leftovers in a lidded container for up to two days.
Notes
*For Dairy Free, look for plant milk mozzarella. I like miyoko’s mozzarella
**Balsamic Reduction (homemade glaze): to a small saucepan, add 1/2 cup (100g) of balsamic vinegar. Turn on your vent fan. Bring the balsamic vinegar to a boil, then turn heat to low. Cook on low, to a low bubble, swirling the pan frequently about 3-4 minutes. The glaze is ready when it coats the back of a metal spoon and is reduced to about half. Working quickly, transfer the glaze to a heat proof storage container and allow it to cool to room temperature before enjoying it in the salad. It will thicken as it cools. If it becomes too thick once cool, drizzle with a bit of water and whisk.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1 serving | Calories: 194kcal | Carbohydrates: 5g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 124mg | Potassium: 206mg | Fiber: 1g | Sugar: 3g | Vitamin A: 539IU | Vitamin C: 21mg | Calcium: 215mg | Iron: 1mg
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