Caprese Salad
This easy Caprese salad is fresh, juicy, and full of bright summer flavor. Cherry tomatoes, fresh mozzarella, and basil come together with a light balsamic dressing and a glossy balsamic glaze right before serving.
I especially love making this version with cherry tomatoes and mozzarella balls because you get a little of everything in every bite. The tomatoes stay juicy, the mozzarella is soft and creamy, and adding the basil near the end keeps it fresh instead of letting it disappear into the dressing.
Why This Recipe Works
The key to this Caprese salad is keeping the ingredients simple but layering the flavor in the right order. Letting the cut cherry tomatoes sit briefly with salt draws out some of their natural juices, which then mix with the olive oil, balsamic vinegar, black pepper, and dried basil to create a light, flavorful dressing right in the bowl.
Fresh mozzarella keeps the salad creamy without making it heavy, while fresh basil goes in near the end so it stays fragrant and bright. A drizzle of balsamic glaze just before serving adds a slightly sweet, tangy finish that brings everything together without overpowering the tomatoes and mozzarella.
If you’re planning an easy summer dinner, serve this Caprese salad with my Easy Baked Chicken Breast for a simple main dish. For another fresh salad, try my Creamy Cucumber Salad, or browse my Side Dish Recipes for more easy ideas to round out the meal.
Quick Look at the Ingredients
This cherry tomato Caprese salad keeps the ingredient list simple, so the quality of each one really matters. Use ripe, sweet tomatoes, fresh mozzarella, and good olive oil for the best flavor.
- Cherry tomatoes: Sweet, juicy tomatoes work especially well here because they hold their shape and give you a little burst of flavor in every bite.
- Fresh mozzarella balls: Soft and creamy, they balance the acidity of the tomatoes and balsamic. Pat them dry before adding so the salad does not get watery.
- Extra virgin olive oil: Use a good-quality olive oil since it becomes part of the light dressing that coats the tomatoes and mozzarella.
- Balsamic vinegar: Just enough to add tang without overpowering the fresh ingredients.
- Balsamic glaze: Drizzled over the finished salad for a slightly sweet, rich balsamic finish.
- Fresh basil: Added near the end so it stays fragrant, fresh, and bright.
- Dried basil: A small amount seasons the tomatoes and gives the dressing an extra layer of herby flavor.
- Salt and black pepper: Simple seasoning that brings out the natural sweetness of the tomatoes.
How to Make Caprese Salad
This salad comes together quickly, but giving the tomatoes a few minutes with the salt first makes a noticeable difference in the flavor.
Prepare the tomatoes. Cut the cherry tomatoes in half and place them in a large bowl. Sprinkle with 1/2 teaspoon salt, gently toss, and let them sit for about 7–10 minutes so they release a little of their natural juice.
Season and dress. Add 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon black pepper, and 1/2 teaspoon dried basil. Gently toss until the tomatoes are evenly coated and the juices at the bottom of the bowl mix into the dressing.
Add the mozzarella. Drain the fresh mozzarella balls well and pat them dry before adding them to the tomatoes. Toss gently so the mozzarella gets lightly coated without breaking up the tomatoes.
Add the fresh basil. Tear the basil leaves into smaller pieces and fold them into the salad just before serving. A few gentle turns are enough to distribute the basil while keeping it fresh and fragrant.
Finish and serve. Transfer the Caprese salad to a serving plate and drizzle 1–1 1/2 tablespoons balsamic glaze over the top. Serve right away while the tomatoes are juicy, the mozzarella is fresh, and the basil is still bright.
Pro Tips for the Best Caprese Salad
- Use ripe, flavorful tomatoes. Since this salad has only a few ingredients, the tomatoes make a big difference. Cherry tomatoes should taste naturally sweet and juicy before they ever go into the bowl.
- Let the tomatoes sit with salt first. Those 7–10 minutes help draw out a little tomato juice, which becomes part of the dressing instead of leaving the salad tasting flat.
- Dry the mozzarella well. Drain the mozzarella balls and gently pat them dry with paper towels. Extra liquid can quickly make a fresh Caprese salad watery.
- Add fresh basil near the end. Basil is delicate, so folding it in just before serving helps keep the leaves fragrant and bright instead of bruised and dark.
- Do not overdo the balsamic. The vinegar should brighten the tomatoes, not cover them up. Save the balsamic glaze for the final drizzle so you get little sweet and tangy bites throughout the salad.
- Serve it soon after assembling. Caprese salad is best when the tomatoes are still fresh and juicy and the mozzarella has not been sitting in the dressing for too long.
Variations and Substitutions
This Caprese salad is best when it stays simple, but a few small swaps work well without changing the fresh tomato, mozzarella, and basil flavor that makes it a classic.
- Use grape tomatoes. They work just as well as cherry tomatoes, especially when they are sweet and fully ripe.
- Try larger fresh mozzarella. If you cannot find mozzarella balls, use a fresh mozzarella log or ball and cut it into bite-size pieces.
- Use heirloom tomatoes in season. Slice or cut them into chunks for a more rustic tomato Caprese salad with lots of color and juicy summer flavor.
- Skip the balsamic glaze. The salad is still delicious with just olive oil and balsamic vinegar if you prefer a lighter, less sweet finish.
- Add a little more fresh basil. If you love basil, scatter a few extra torn leaves over the top right before serving rather than mixing too much into the dressing.
What to Serve with Caprese Salad
Caprese salad works especially well with simple mains because the juicy tomatoes, creamy mozzarella, and fresh basil bring plenty of flavor on their own. I like serving it alongside grilled or baked chicken, steak, pork, or a simple pasta dinner when I want something fresh on the table.
It is also great with crusty bread to soak up the tomato juices and balsamic dressing left on the plate. For a lighter summer meal, you can serve it with grilled chicken or fish, or add it to a larger spread with pasta salad and other easy side dishes.
Storage and Make-Ahead Tips
Caprese salad is at its best shortly after it is assembled, while the tomatoes are still juicy, the mozzarella is creamy, and the basil tastes fresh. As it sits, the salt continues pulling moisture from the tomatoes, so you may notice more liquid collecting at the bottom of the container.
To store leftovers: Keep the salad in an airtight container in the refrigerator for up to 1–2 days. For the best texture and flavor, I prefer eating it within the first day.
To make it ahead: Cut the tomatoes, drain and dry the mozzarella, and wash the basil ahead of time, but keep everything separate. Add the salt, dressing, fresh basil, and balsamic glaze shortly before serving so the salad stays fresh instead of becoming watery.
Frequently Asked Questions
What is Caprese salad made of?
A classic Caprese salad is built around ripe tomatoes, fresh mozzarella, fresh basil, olive oil, and simple seasoning. This version uses cherry tomatoes and mozzarella balls, with a little balsamic vinegar in the dressing and balsamic glaze drizzled over the top.
How do you keep Caprese salad from getting watery?
Drain and pat the fresh mozzarella dry before adding it, and avoid assembling the salad too far ahead. The tomatoes will naturally release more juice after they are salted, so Caprese is best served soon after everything is mixed together.
Do you need balsamic vinegar for Caprese salad?
No. A traditional Caprese can be served simply with good olive oil, but I like a small amount of balsamic vinegar here because it adds brightness without taking over the fresh tomato and mozzarella flavor. The balsamic glaze on top is also optional if you prefer a more classic finish.
What tomatoes are best for Caprese salad?
Use the ripest, most flavorful tomatoes you can find. Cherry or grape tomatoes are especially convenient for this version because they are sweet, juicy, and easy to combine with bite-size mozzarella balls. Ripe heirloom tomatoes are another great option in summer.
Should Caprese salad be served cold?
I prefer it fresh rather than very cold. Tomatoes have better flavor when they are not refrigerator-cold, so assemble the salad shortly before serving and add the fresh basil and balsamic glaze at the end.
Caprese Salad
Ingredients
- 1 lb (450 g) cherry tomatoes, halved
- 8 oz (1 cup) fresh mozzarella balls, drained and patted dry
- 1/3 cup fresh basil leaves roughly torn
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 –1 1/2 tablespoons balsamic glaze
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil
Instructions
- Cut the cherry tomatoes in half and place them in a large bowl. Sprinkle with 1/2 teaspoon salt, gently toss, and let them rest for 7–10 minutes to release a little of their natural juice.
- Add the extra virgin olive oil, balsamic vinegar, black pepper, and dried basil. Gently toss until the tomatoes are evenly coated and the tomato juices mix into the dressing.
- Drain the fresh mozzarella balls well and pat them dry with paper towels. Add them to the tomatoes and gently toss to coat.
- Tear the fresh basil leaves into smaller pieces and gently fold them into the salad just before serving.
- Transfer the salad to a serving plate and drizzle the balsamic glaze over the top. Serve right away for the best flavor and texture.
Notes
- Use ripe, sweet cherry tomatoes for the best flavor.
- Pat the mozzarella dry before adding it to help keep the salad from becoming watery.
- Do not skip the 7–10 minute tomato rest. The juices released by the salted tomatoes become part of the dressing.
- Add the fresh basil near the end so it stays bright and fragrant.
- For the best texture, serve the salad shortly after assembling.
