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.
Print
Pin
Servings: 6 servings
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
Instructions
- Combine all dressing ingredients in a jar and shake vigorously until well blended. Taste and adjust seasoning if needed.
- 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.
- Transfer the salad to a shallow serving dish. Just before serving, drizzle with balsamic glaze and sprinkle the remaining basil leaves on top.
- Serve immediately and enjoy this fresh and flavorful salad.
Notes
- Use 3/4 tsp mixed dried herbs or preferred herbs.
- Bocconcini: Fresh mozzarella, also known as cherry or baby mozzarella, similar in size to cherry tomatoes.
- 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.
- Vinegar: Any clear vinegar, including white balsamic, can be used. Adjust the dressing with more oil or vinegar as needed.
- 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.