This easy caprese salad takes only 10 minutes of prep and ready in less than 30 minutes! Filled with fresh tomatoes, mozzarella, basil and topped with balsamic vinaigrette glaze.
This is one of my favorite dishes to bring to ANY gathering. It’s so fresh and full of flavor and incredibly simple to whip up!
This salad tastes delicious paired with any of the following dishes:
Feta/spinach turkey burgers(from previous news letter)!
To get started you’ll need the following ingredients:
Tomatoes: I prefer to use cherry tomatoes because they are a great size and hold up really well. I add in about 1 pint, sliced in half.
Basil: Make sure to use freshly chopped basil. It makes all the difference and adds so much flavor.
Mozzarella: I love to use mini mozzarella balls because they are the perfect size! No additional slicing required. If you can’t find them, you can dice up a big mozzarella ball into 1-inch pieces.
Dressing: The balsamic dressing is simple, yet super flavorful. It consists of olive oil, balsamic vinegar, salt, pepper and dried oregano. If you don’t have oregano, you can mix in dried thyme instead.
Optional: I love to drizzle on some balsamic glaze right before serving. You can either make your own or buy it from the store.
HOW TO MAKE CAPRESE SALAD
Scroll down for the printable recipe.
Combine ingredients. Place the tomatoes, mozzarella balls and fresh chopped basil in a large bowl.
Make the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper and dried oregano.
Toss salad in dressing. Pour the dressing over the tomato mixture and toss to combine. Refrigerate for 15 minutes.
Drizzle with balsamic glaze. Before serving, add more basil and S&P to taste. Drizzle with balsamic glaze if desired.
TIPS FOR PREPARING
You can make your own balsamic glaze or use a store bought version.
Can add in extras like sliced avocados or even mix in some fresh pesto for more basil flavor.
This dish tastes best if served immediately, however it can be refrigerated for up to 1 day in an airtight container.
For a traditional caprese salad, add sliced vine tomatoes, sliced mozzarella and larger pieces of basil to a large plate. Then sprinkle salt and pepper on top and drizzle on some olive oil.
1 pint cherry tomatoes , sliced in half
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano or thyme
1/4 cup chopped basil
1 cup mozzarella balls
Place the tomatoes, mozzarella balls and freshly chopped basil in a large bowl.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper and dried oregano.
Pour the dressing over the tomato mixture and toss to combine. Refrigerate for 15 minutes.
Add more basil or salt and pepper to taste. Drizzle with balsamic glaze if desired.
NOTES This salad tastes best if served immediately, however it can be refrigerated for up to 1 day in an airtight container.