Caprese Salad with Cherry Tomatoes

5 from 1 vote

Cherry tomatoes bring bite-sized sweetness that perfectly complements the creaminess of mozzarella pearls in this Caprese Salad with Cherry Tomatoes. Perfect as a light starter or side salad, this twist on the classic Caprese beautifully captures the essence of simple, fresh ingredients.

Prep Time15

Total Time15

Course: Side Dishes - Salads

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Salad

1 package (8-ounce) fresh mozzarella pearls
4 cups (2 pints) cherry tomatoes or grape tomatoes, halved
3/4 cup small basil leaves loosely packed

Dressing

1/4 cup balsamic vinegar
1/4 cup canola oil or any neutral oil
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
2 cloves garlic minced
Salt and freshly ground black pepper to taste

Instructions

Salad

Combine the mozzarella pearls, halved cherry tomatoes and fresh basil in a serving bowl or platter.

Dressing

Whisk together the balsamic vinegar, oils, mustard, honey, and garlic in a small bowl. Add salt and black pepper to taste.
Drizzle some of the dressing over the salad, serving the remainder on the side.

Notes

SUBSTITUTIONS:

You can also use grape tomatoes or Campari tomatoes.
You can substitute sliced fresh mozzarella cut into cubes for the pearls.

TIP:

Room temperature is key for the best caprese salad. Let the mozzarella pearls come to room temperature before serving, and never refrigerate tomatoes unless they’re cut. Cut tomatoes are perishable.

MAKE AHEAD:

Can be made ahead to a point. You can make the vinaigrette 3-4 days ahead and refrigerate it.
If you halve the cherry tomatoes ahead of time, you’ll need to refrigerate them as they then become perishable.

Nutrition