Name: Caprese Salad
Prep time: 20 min
Total time: 20 min
Yield: 3
Cuisine: Italian inspired
Ingredients: 1 cup fresh basil leaves, rough chopped; 12 ounces grape tomatoes, halved; 8 ounces mozzarella cheese, cubed; 2 tablespoons balsamic vinegar; 1/4 cup extra virgin olive oil; Salt, to taste; Black pepper, to taste

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Caprese Salad is a light, refreshing side dish to serve with any dinner. Fresh mozzarella, basil, and tomatoes are lightly coated with fresh pantry staples allowing their flavors to really shine. I particularly like it paired with grilled or roasted meats, such as Buttermilk Brined Roasted Chicken.

I do believe you’ll love how easily this Caprese Salad comes together. Dare I even say that it just may become your go to side dish through the summer. It’s absolutely perfect to bring to potlucks and serve for those summer cookouts.

It’s also perfect served as an appetizer paired with a light, crisp wine. Can’t you just see yourself sitting outside on a warm summer evening with a light breeze enjoying the company of good friends? I’ve done just this while waiting for the smoker to finish working it’s magic on the main course.

However you decide to enjoy Caprese Salad, I am confident that you will fall in love with the light, refreshing flavors. Let those fresh summer tomatoes be the star in your next dish.

CAPRESE SALAD FAQS:

How long can I store Caprese Salad?

Caprese Salad is best eaten the day it is made. I usually make it about an hour before I serve it to let the flavors marinate for a bit before eating. I have eaten leftovers the next day, but it does get a little watery as the tomatoes release more of their juices, and this makes the basil a little soggy. It is definitely best eaten within a few hours.

What tomatoes should I use in Caprese Salad?

For this style of Caprese Salad, you want grape or cherry tomatoes, the fresher the better. I’ve even used mini heirlooms that were both beautiful and delicious. If you have access to a local farmer’s market, that’s where you’ll find the freshest, tastiest tomatoes. Unless, of course, you’re lucky enough to have your own growing in the garden.

What wines pair well with Caprese Salad?

I like to serve a light refreshing wine such as a New Zealand Sauvignon Blanc or an Oregon Pinot Gris. (Yes, I’m partial to both areas.)

HOW TO PREPARE CAPRESE SALAD:

In less than twenty minutes, you can have a fresh salad packed full of flavor. Simply cut the grape tomatoes in half, and place them in a large bowl. Rough chop the basil (stems removed), and add it to the bowl. Cube the mozzarella cheese, and toss it in with the tomatoes and basil.

Drizzle with extra virgin olive oil and balsamic vinegar, and add salt and pepper to taste. Give everything a good toss to thoroughly mix, and store in the fridge until you’re ready to serve. Yes, it’s that simple.

SERVING SUGGESTIONS FOR CAPRESE SALAD:

If you’re serving it as a light lunch or appetizer, I would recommend simply pairing it with some delicious crusty bread.
If you’re serving Caprese Salad as a a side dish, it’s a perfect accompaniment to summer’s grilled meats. It is also a prefect complement to pasta dishes, such as Roasted Vegetable Primavera.

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CAPRESE SALAD NOTES:

This recipe was first published on November 3, 2016, but was republished with updated photos, ingredients, and notes to make the recipe more user friendly.
The splurge on the freshest mozzarella you can get is totally worth it for this recipe. Look for higher quality cheeses in the deli section of your supermarket.
Use a high quality extra virgin olive oil for making Caprese Salad. For instance, one that you would use to make a vinaigrette. I’ve even used one infused with garlic, and it was delicious even though it wasn’t traditional.
Along the same lines, use a high quality balsamic vinegar as well. Looking for a balsamic vinegar from the Modena or Reggio Emilia regions of Italy is a good place to start.
Looking for a classic, layered Caprese Salad? NYT Cooking has you covered with their Classic Caprese Salad recipe.

Thanks so much for stopping by, and as always, if you try a recipe and love it, please rate it or leave a review. 😊

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Caprese Salad

Yield: 3 cups

Prep Time: 20 minutes

Total Time: 20 minutes

Caprese Salad is a light, refreshing side dish to serve with any dinner. Fresh mozzarella, basil, and tomatoes are lightly coated with fresh pantry staples allowing their flavors to really shine.

Ingredients

1 cup fresh basil leaves, rough chopped
12 ounces grape tomatoes, halved
8 ounces mozzarella cheese, cubed
2 tablespoons balsamic vinegar
¼ cup extra virgin olive oil
Salt, to taste
Black pepper, to taste

Instructions

Simply cut the grape tomatoes in half, and place them in a large bowl. Rough chop the basil (stems removed), and add it to the bowl. Cube the mozzarella cheese, and toss it in with the tomatoes and basil.
Drizzle with the extra virgin olive oil and balsamic vinegar, and add salt and pepper to taste. Give everything a good toss to thoroughly mix, and store in the fridge until you’re ready to serve. Yes, it’s that simple.

Notes

The splurge on the freshest mozzarella you can get is totally worth it for this recipe. Look for higher quality cheeses in the deli section of your supermarket.

Use a high quality extra virgin olive oil for making Caprese Salad. For instance, one that you would use to make a vinaigrette. I’ve even used one infused with garlic, and it was delicious even though it wasn’t traditional.

Along the same lines, use a high quality balsamic vinegar as well. Looking for a balsamic vinegar from the Modena or Reggio Emilia regions of Italy is a good place to start. Colavita Balsamic Vinegar of Modena is a good quality vinegar that won’t break the bank. (Some balsamic can be quite pricey depending on how long it’s aged and the type of grape used.)

Caprese Salad