Balsamic Caprese Salad with Cherry Tomatoes

Here is my favorite caprese salad recipe, made with sweet cherry tomatoes, creamy mozzarella pearls, fresh basil ribbons, and a simple balsamic vinaigrette.

This salad is my go-to side dish when I need something quick and fresh for dinner. It comes together in about 10 minutes, and my kids actually eat it without complaining. Plus, it tastes like summer no matter what time of year you make it.

What Kind of Tomatoes Should I Use?

Cherry tomatoes and grape tomatoes are both great choices for this salad, and honestly, you can use whichever you prefer or whatever looks best at the store. Cherry tomatoes tend to be a bit sweeter and rounder, while grape tomatoes are slightly more oval and have a firmer texture. When you’re picking them out, look for tomatoes that are firm, brightly colored, and free from soft spots or wrinkles. If you want to take this salad up a notch, try using a mix of different colored cherry tomatoes – the reds, yellows, and oranges all taste pretty similar but make your salad look really nice on the plate.

Options for Substitutions

This simple salad is easy to customize based on what you have available:

• Cherry or grape tomatoes: You can use regular tomatoes cut into bite-sized chunks instead. Just make sure to drain any excess liquid before mixing to keep the salad from getting watery.
• Mozzarella pearls: If you can’t find the mini pearls, grab a larger mozzarella ball and cut it into cubes. Fresh mozzarella is key here though – don’t substitute with the low-moisture kind you’d use for pizza, as it won’t have that creamy texture.
• Fresh basil: Fresh basil is really what makes a caprese salad special, so I’d recommend keeping it. In a pinch, you could use fresh parsley or arugula, but the flavor will be different.
• Balsamic vinaigrette: You can make your own by whisking together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, a pinch of salt, and pepper. Or drizzle with just olive oil and balsamic vinegar separately for a more traditional approach.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with Caprese salad is serving it straight from the fridge, which mutes all the flavors – let it sit at room temperature for about 20 minutes before serving so the mozzarella softens and the tomatoes release their natural sweetness.

Another common error is using low-quality mozzarella that tastes rubbery or bland, so look for fresh mozzarella packed in water or brine for the best creamy texture and mild flavor.

Don’t overdress your salad either, as too much vinaigrette will overpower the delicate taste of the tomatoes and cheese – start with less than you think you need, toss gently, and add more only if necessary.

Finally, avoid chopping your basil with a knife, which bruises the leaves and turns them dark; instead, tear them by hand or add them whole to keep them bright and fresh-looking.

What to Serve With Caprese Salad?

Caprese salad is one of those dishes that pairs well with just about any Italian meal, so I love serving it alongside grilled chicken, pasta, or even a nice piece of fish. It also makes a great side for summer cookouts – think burgers, grilled steak, or barbecue chicken. If you’re keeping things simple, serve it with some crusty bread or garlic toast to soak up all that delicious balsamic dressing. For a lighter meal, I’ll sometimes add some prosciutto or salami on the side and call it lunch.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can prep it a few hours ahead if needed. Keep it covered in the fridge for up to 4 hours before serving. The tomatoes will start releasing their juices after a while, so I wouldn’t recommend making it too far in advance or it’ll get watery.

Make Ahead: If you want to get a head start, you can prep the ingredients separately. Keep the tomatoes, mozzarella, and basil in separate containers in the fridge, then toss everything together with the dressing right before serving. This way everything stays fresh and crisp.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 520-600
• Protein: 24-28 g
• Fat: 32-38 g
• Carbohydrates: 28-34 g

Ingredients

• 12 oz cherry tomatoes (halved lengthwise)
• 9 oz mozzarella pearls
• 1/2 cup basil (thinly sliced ribbons)
• 1/3 cup balsamic vinaigrette
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon kosher salt

Step 1: Prepare and Season the Tomatoes

• 12 oz cherry tomatoes
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

Halve the cherry tomatoes lengthwise and place them in a large mixing bowl.

Sprinkle with kosher salt and freshly cracked black pepper, then gently toss to distribute the seasonings evenly.

The salt will begin to draw out the tomatoes’ natural juices, which will blend with the vinaigrette to create a more flavorful dressing.

Step 2: Assemble and Dress the Salad

• seasoned tomatoes from Step 1
• 9 oz mozzarella pearls
• 1/3 cup balsamic vinaigrette

Add the mozzarella pearls and balsamic vinaigrette to the seasoned tomatoes from Step 1.

Gently fold everything together, being careful not to crush the delicate mozzarella.

I prefer to add the basil just before serving rather than at this stage, as it can turn dark and lose its fresh flavor if marinated too long.

Step 3: Marinate and Finish

• assembled salad from Step 2
• 1/2 cup basil

Transfer the salad to a serving bowl or container and refrigerate for at least 15-20 minutes to allow the flavors to meld, or up to 4 days for deeper flavor development.

Just before serving, slice the basil into thin ribbons and gently toss it into the salad.

The brief marinating time will soften the tomatoes slightly while keeping them from becoming mushy.

Balsamic Caprese Salad with Cherry Tomatoes

Delicious Balsamic Caprese Salad with Cherry Tomatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 4 servings

Calories 560 kcal

Ingredients

  

• 12 oz cherry tomatoes (halved lengthwise)
• 9 oz mozzarella pearls
• 1/2 cup basil (thinly sliced ribbons)
• 1/3 cup balsamic vinaigrette
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon kosher salt

Instructions

 

• Halve the cherry tomatoes lengthwise and place them in a large mixing bowl. Sprinkle with kosher salt and freshly cracked black pepper, then gently toss to distribute the seasonings evenly. The salt will begin to draw out the tomatoes' natural juices, which will blend with the vinaigrette to create a more flavorful dressing.
• Add the mozzarella pearls and balsamic vinaigrette to the seasoned tomatoes from Step 1. Gently fold everything together, being careful not to crush the delicate mozzarella. I prefer to add the basil just before serving rather than at this stage, as it can turn dark and lose its fresh flavor if marinated too long.
• Transfer the salad to a serving bowl or container and refrigerate for at least 15-20 minutes to allow the flavors to meld, or up to 4 days for deeper flavor development. Just before serving, slice the basil into thin ribbons and gently toss it into the salad. The brief marinating time will soften the tomatoes slightly while keeping them from becoming mushy.