Caprese Salad With Cherry Tomatoes
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A simple and refreshing salad made with sweet cherry tomatoes, creamy chunks of mozzarella, basil, and tossed with a flavorful balsamic dressing. This is the perfect summer salad for BBQs and refreshing dinners.
I love making this salad when the weather turns hot, and my garden is overflowing with tomatoes. If you’ve ever grown cherry tomatoes, you know how it goes: one minute, they’re all green, and the next, they’re practically falling off the vine.
This recipe really lets those perfectly ripe tomatoes shine. Cherry tomatoes bring a fresh, sweet pop to every bite, and here, they get to be the star of the show.
When I’m overrun with tomatoes, I usually rotate between this salad and my cherry tomato sauce. But on those “too hot to cook nights”, this salad wins every time. It’s light, fresh, and exactly what I want on the table during a rare New England heatwave.
Ingredients You’ll Need
- Cherry tomatoes: Use ripe, in-season tomatoes for the best flavor. Feel free to mix colors, varieties, and even swap in grape tomatoes if that’s what you have.
- Mozzarella pearls (or diced fresh mozzarella): Cut slightly smaller than the tomatoes and let the cheese come to room temperature before serving (for better flavor).
- Fresh basil: Slice just before serving to keep it from bruising.
- Garlic: Minced fine for the dressing to add classic Italian flavor and a little spice.
- Dry mustard: Adds sharpness and depth without needing extra vinegar. You can use prepared dijon mustard if you don’t have dry in your pantry.
- Honey: The honey will help combine the oil and vinegar, while rounding out the dressing and bringing out the sweetness of the tomatoes. You can make a balsamic dressing with maple syrup instead if you don’t have honey on hand.
- Red onion: Finely minced for a mild, even flavor throughout the salad
- Extra virgin olive oil: Use a good-quality fruity one since it’s a key part of the dressing
- Balsamic vinegar: Adds that signature sweet, tangy flavor
- Salt and pepper: Adjust to taste to bring everything together
The balsamic dressing was slightly adapted from allrecipes.com
How To Make Tomato Mozzarella Salad
Step 1:
Slice the tomatoes in half (or quarters if large) and add to a medium sized mixing bowl.
Step 2:
Add the mozzarella pearls to the tomatoes and give a toss. Set aside.
Step 3: Make the dressing
In a small bowl or a mason jar, combine the minced garlic, mustard, honey, red onion, olive oil, and vinegar. Give a good whisk or a shake to combine and emulsify.
Step 4
Pour 2-3 tablespoons of the dressing over the tomatoes and mozzarella and give it a taste. Add more dressing to your liking and season with salt and pepper to taste.
Step 5:
After the salad is seasoned, add the sliced basil to the cherry tomatoes and mozzarella and stir gently.
Serving Your Cherry Tomato Caprese Salad
Once your salad is done, it can be served immediately, or for best results (if you have the time) it let sit at room temperature for 30 minutes before serving. The salad gets more flavorful as it sits, and all the ingredients taste better at room temperature. Serve alongside as the main event with some homemade garlic bread, or serve as a side dish with Air Fried BBQ Chicken or Crispy Baked Cod!
Tips
- Adding the basil last will keep it from bruising or turning too dark before serving.
- Use fresh ripe cherry tomatoes, in season. This will make sure they have the sweetest flavor!
- Serve this caprese salad at room temperature. Every ingredient will be much more flavorful that way.
Variations
There’s no doubt you’ll be making this cherry tomato caprese salad on repeat this summer. So here are some fun variations that will help you use up that bumper crop of cherry tomatoes and never get tired of them!
- Replace the mozzarella with feta cheese
- Add in some chunks of goat cheese
- Add some cucumbers and Greek olives to the mix
- Stir in some cooked tortellini or your favorite pasta for a refreshing mealtime salad
- Jazz up the dressing with some flavored balsamic vinegar and olive oil.
Storing Leftovers
Any leftover caprese salad should be stored in the fridge, in an airtight container, for up to two days. I recommend bringing it up to room temperature before eating.
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Caprese Salad With Cherry Tomatoes
Ingredients
- 10 oz (1 dry pint) of cherry tomatoes or grape tomatoes
- 3/4 cup of mozzarella "pearls" or a ball of mozzarella diced into chunks.
- 1/4 cup (packed )thinly sliced fresh basil leaves
- 1 garlic clove, minced fine
- 1/2 teaspoon of dry mustard or prepared dijon mustard
- 2 teaspoons of honey
- 2 tablespoons of finely minced red onion
- 1/4 cup extra virgin olive oil
- 2 tablespoons + 1 teaspoon of balsamic vinegar
- salt and pepper to taste
Instructions
- Slice the tomatoes in half (or quarters if large) and add to a medium sized mixing bowl. Add the mozzarella pearls to the tomatoes and give a toss. Set aside.
- In a small bowl or a mason jar, combine the minced garlic, mustard, honey, red onion, olive oil, and vinegar. Give a good whisk or a shake to combine all the ingredients.
- Dress the tomatoes and mozzarella with a couple of tablespoons of dressing and give it a taste. Add more dressing to your liking and season with salt and pepper to taste.
- Add the sliced basil and gently give the salad a final toss.
- Serve immediately, or even better–let sit at room temperature for 30 minutes before serving. The salad becomes way more flavorful as it sits!
