Caprese Salad
This easy Caprese Salad is made with juicy cherry tomatoes, fresh mozzarella balls, and basil tossed in a light balsamic dressing. A drizzle of balsamic glaze adds a sweet, tangy finish to this fresh and simple summer 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.
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