This cherry tomato caprese salad is a colorful, fresh, and delicious side salad that’s perfect for summer. Fresh cherry tomatoes are tossed with bocconcini cheese and basil in a delicious balsamic dressing.
The trick to perfect caprese salad is letting the ingredients to the talking. The fresher things are, the better it will be.
Fresh tomatoes, light mozzarella, fragrant basil, all tossed in some olive oil, salt and pepper. What’s not to love about something so simple yet so delicious?
What Is Caprese Salad?
Caprese salad is is a dish made of fresh mozzarella (the soft kind), tomatoes, and basil seasoned with salt and olive oil.
Cherry tomatoes turn this classic into a bite sized salad, which is perfect for potlucks and last minute sides.
Caprese salad has the colors of the Italian flag, and is considered a staple in Italian cuisine.
How To Make Caprese Salad with Cherry Tomatoes
To make this delicious side salad:
- Slice tomatoes and drained bocconcini in half (bocconcini usually comes in a brine like liquid to keep it fresh)
- Finely chop or chiffon the basil.
- Toss everything together and drizzle with olive oil, salt and pepper.
- Top with additional basil and a drizzle of balsamic vinegar before serving.
Tips For Making Cherry Tomato Caprese Salad
- While cutting the cherry tomatoes, place them on a paper towel to absorb the excess liquid before adding them to the salad.
- Caprese salad tastes delicious the second day. Bocconcini (like any other fresh mozzarella) has a very neutral taste, and will absorb the rest of the flavors of the salad overnight.
- The fresher the ingredients are, the more delicious this will be. We love using home grown basil or tomatoes in caprese salad!
- For a fun appetizer, add skewers. Just place a small piece of basil, cherry tomato, and bocconcini on each skewer. They’re always a hit!
- Go light on the balsamic, it can overpower the freshness of the dish quickly.
- Additions can be fun, in moderation. We love adding fresh arugula, cucumber, avocado, or turning it into a caprese pasta salad!
- Another favorite is adding a grilled chicken breast. It’s a great low carb meal prep option, and they go together perfectly.
- Caprese salad lasts 2-3 days in the fridge. If you’re making it ahead of time, wait to toss the tomatoes and bocconcini together until a few hours before serving.
More Delicious Summer Salads
- Classic Caesar Salad
- Watermelon Feta Salad with Mint
- Ramen Noodle Salad
- Cucumber Vinegar Salad
- Spinach Cranberry Salad with Warm Bacon Dressing
- Greek Orzo Pasta Salad
Cherry Tomato Caprese Salad
- 1 pound cherry tomatoes halved
- 1 ½ cups baby bocconcini cheese about 32, halved
- ¼ cup basil finely chopped
- ¼ cup olive oil
- salt and pepper to taste
- 2 tbsp balsamic reduction optional
- Slice tomatoes and bocconcini in half lengthwise. Place tomatoes on a paper towel to absorb extra moisture while cutting. Chop basil.
- Toss tomatoes, bocconcini, basil, and olive oil. Add salt and pepper to taste.
- Before serving, garnish with additional basil and balsamic reduction, if desired.
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