This super easy Caprese salad is a healthy summer salad, with fresh garden tomatoes, fresh basil, and fresh mozzarella cheese topped with a light and tangy Italian vinaigrette.
This simple summer salad recipe will be a great addition to your next party or family gathering. It tastes best using ripe summer tomatoes, fresh basil, and good quality mozzarella, but of course, store-bought produce works just as well if tomatoes are not currently in season. I use cherry tomatoes in this recipe and they are really simple to grow in pots if you don't have a backyard garden. It's so nice to have fresh tomatoes to pick yourself all summer long. Not to mention, it saves money to grow your own organic food!
Simple Caprese Salad Ingredients
- Bocconcini bite-sized mozzarella balls, drained of liquid
- Cherry tomatoes- I love using a gourmet tomato medley for a beautiful pop of color
- Good quality balsamic vinegar
- Fresh basil- finely chopped and extra sprigs for garnishing
- Extra virgin olive oil
- Garlic-finely minced
- Salt and pepper, to taste
Rinse cherry tomatoes and pat dry.
Mix the tomatoes and mozzarella balls in a large bowl. Whisk all dressing ingredients together and pour over the tomato mixture. Toss to coat and serve.
How To Store Leftover Caprese Salad
This salad is best served and eaten on the day that it's prepared. If you want to make the dressing in advance it will only take a few minutes to throw together when you're ready to serve it. I love this salad at room temperature for the best flavor and texture. Any leftover salad will keep in a sealed container in the refrigerator for up to three days.
I love this simple twist on traditional Caprese salad, you can even assemble it on small skewers for a fun appetizer presentation. These easy breezy Caprese skewers are a favorite summer appetizer and super simple to make!
What To Serve With Caprese Salad
If you try this easy salad recipe, I'd love for you to share a photo and tag me on Instagram!
For the salad
- 16 oz Bocconcini mozzarella (bite-size mozzarella balls), drained of liquid
- 2 pints cherry tomatoes
For the dressing
- 2 tablespoon finely chopped fresh basil leaves
- 4 tablespoon good-quality balsamic vinegar
- 4 tablespoon extra virgin olive oil
- 1 garlic clove minced
- sea salt and pepper to taste
- Mix cherry tomatoes and mozzarella balls in a serving bowl
- Whisk all dressing ingredients together and pour over tomato mixture
- Toss to coat and serve