Go Back
–+ servings

Caprese Salad Recipe

A summer favorite! This Caprese Salad stands out by being tossed with a garlic-herb vinaigrette before adding a drizzle of balsamic glaze. This method keeps it visually appealing and bursting with flavor. Enjoy it as a side dish, on toast with avocado, or as a light meal accompanied by bread.
Print Save
Course: Salad
Cuisine: Italian
Keyword: Caprese Salad Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 servings

Ingredients

  • 500 g / 1 lb cherry or grape tomatoes halved
  • 220 g / 7oz bocconcini baby or cherry mozzarella, halved (Note 1)
  • 1/2 cup basil leaves torn or roughly chopped
  • Balsamic glaze or reduction for drizzling (Note 2)

Caprese Salad Dressing:

  • 1 small garlic clove minced
  • 2.5 tbsp extra virgin olive oil
  • 1/2 tsp Dijon mustard or other non-spicy mustard
  • 1 tbsp white wine vinegar Note 3
  • 1/4 tsp each dried oregano parsley, thyme (or rosemary)
  • 1/2 tsp salt
  • Black pepper to taste

Instructions

  • Combine all dressing ingredients in a jar and shake vigorously until well blended. Taste and adjust seasoning if needed.
  • In a large bowl, mix the halved tomatoes, bocconcini, and most of the basil leaves. Pour the prepared dressing over the mixture and toss gently to combine.
  • Transfer the salad to a shallow serving dish. Just before serving, drizzle with balsamic glaze and sprinkle the remaining basil leaves on top.
  • Serve immediately and enjoy this fresh and flavorful salad.

Notes

  • Use 3/4 tsp mixed dried herbs or preferred herbs.
  1. Bocconcini: Fresh mozzarella, also known as cherry or baby mozzarella, similar in size to cherry tomatoes.
  2. Balsamic Glaze: Made by simmering balsamic vinegar and sugar until syrupy. Use sparingly for its strong, intense flavor. Store-bought glaze is fine and usually found near balsamic vinegar.
  3. Vinegar: Any clear vinegar, including white balsamic, can be used. Adjust the dressing with more oil or vinegar as needed.
General Tips:
  • Use a 1:2 ratio of bocconcini to cherry tomatoes, but more bocconcini can be added if desired.
  • Best when served fresh.
  • For preparation ahead of time: chop tomatoes and bocconcini, make the dressing, and prepare basil leaves (do not tear to avoid browning). Assemble just before serving.
Did you make this recipe?Want more delicious recipes like this? Follow us on Pinterest for daily inspiration! Click here to Follow me on Pinterest @feaztcom