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–+ 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.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. Combine all dressing ingredients in a jar and shake vigorously until well blended. Taste and adjust seasoning if needed.
  2. 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.
  3. Transfer the salad to a shallow serving dish. Just before serving, drizzle with balsamic glaze and sprinkle the remaining basil leaves on top.
  4. 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.

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