Yield: 4
Cherry Tomato Caprese Salad
Easy Cherry Tomato Caprese Salad is always in season! Using cherry tomatoes keeps this salad doable anytime of the year and the fresh mozzarella and basil leaves make this salad irresistible.
Ingredients
- 1 pint cherry tomatoes, rinsed and sliced in half
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 8 oz fresh mozzarella pearls
- ½ cup fresh basil leaves, rinsed and dry
- Salt and pepper, to taste
- Balsamic glaze, garnish
Instructions
- Use a medium size bowl, toss to combine tomatoes, olive oil, balsamic vinegar and mozzarella pearls. Add salt and pepper, to taste.
- Top the salad with fresh basil and serve immediately with a drizzle of balsamic glaze, or refrigerate for up to 2 hours.
Notes
- Storage: You can store any leftover salad in an airtight container in the fridge for 3 days. If you can, remove the basil leaves before putting in the container. Then, add new fresh basil leaves when you eat the leftovers. We don't recommend freezing this recipe because the fresh vegetables and cheese will get mushy when defrosted.
- I use the whole leaf of basil instead of cutting the basil. Once fresh basil is cut, it quickly starts to change color and brown. So you can use the whole leaves, or if you want to chop the basil, make sure to add it right before serving.
- I love using cherry tomatoes to make caprese salad because they are super common and always found at the grocery store. Heirloom tomatoes can be substituted if you can find them!
- Make sure to use fresh mozzarella, the kind stored in water. This will give you the best flavor/texture.
- For a hearty lunch, I will serve this with leftover grilled chicken. It’s hearty and so delicious.
- If you enjoy onions, thinly sliced red onion (or shallot) adds a punch to this salad.
Nutrition
Serving: 1, Calories: 259kcal, Carbohydrates: 8g, Protein: 11g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 12g, Cholesterol: 36mg, Sodium: 370mg, Fiber: 1g, Sugar: 6g