This cherry tomato Caprese salad combines sweet tomatoes, bite-size mozzarella, and fresh basil with a simple drizzle of olive oil and balsamic vinegar. It takes just 10 minutes to make and yields two generous side servings; perfect for a summer lunch or dinner.
I first made this version with orange cherry tomatoes from my local farmers market and basil from my balcony garden. Using small tomatoes and mozzarella balls makes everything super easy to toss together, and fun to eat as well. 😉
Tip: If you have full-size tomatoes rather than cherry tomatoes, try this classic Caprese salad instead.
🌿 Ingredients
Feel free to make any of the following substitutions depending on what you have on hand:
- Cherry tomatoes - use grape tomatoes or sliced Campari tomatoes instead
- Baby mozzarella balls - substitute a larger ball of mozzarella, and just slice it up
- Fresh basil - you'll definitely want to use fresh basil for a true Caprese salad
- Balsamic vinegar - balsamic glaze also works great!
After testing this recipe multiple times, I have found that a 1:1 ratio of tomatoes to mozzarella and a 2:1 ratio of olive oil to vinegar works best for overall taste and texture. Note that the mozzarella balls will be submerged in a brine when you buy them. Simply dry them off a little when you prep the salad to avoid the salad becoming watery.
See recipe card below for exact quantities.
🥧 Serving suggestions
This salad pairs beautifully with some creamy chicken pasta or a cup of carrot ginger soup. You could even have both servings at once for a light summer meal paired with some crusty bread.
🍅 Use up the extras
Depending on the package sizes you buy, you may have some cherry tomatoes, mozzarella, or basil left after making this salad. Use all three to make Caprese skewers, or add the tomatoes and mozzarella to an omelet, pasta, or simple green salad. Extra basil is also lovely on avocado toast or stirred into scrambled eggs. For more ways to enjoy these ingredients together, explore these five fresh Caprese salad ideas.
🍳 Recipe
Ingredients
Method
- Wash, halve, and dry 1 cup cherry tomatoes, and halve 1 cup baby mozzarella balls. Roll 6 leaves fresh basil together vertically and then make thin slices across the roll so that you end up with basil ribbons.
- Place tomatoes, basil and mozzarella into a medium mixing bowl and stir gently to combine.
- Drizzle everything with 1 teaspoon olive oil and ½ teaspoon balsamic vinegar, and season with salt and pepper to taste.
- Serve immediately and enjoy!
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