This Caprese salad is without a doubt the simplest I have ever made, and it will impress your guest! It screams deliciousness and can be prepared in advance, two things that we all want to see more of. When preparing, you may alternatively put all the ingredients in a sizable plastic bag that can be sealed. Pour into your serving glasses or bowls after mixing. Serve with some crostini on the side in a fun tall stem glass, such as a martini glass.
| Prep Time: | 10 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 tomatoes, cut into bite-size pieces
- ¼ cup extra-virgin olive oil, or more to taste
- 1 ½ tablespoons balsamic vinegar
- 6 leaves fresh basil, cut into slivers
- ½ pound mozzarella cheese, cut into bite-size cubes
- salt and ground black pepper to taste
Instructions
- Stir tomatoes, olive oil, balsamic vinegar, and basil together in a large salad bowl; gently fold in mozzarella cheese ; season with salt and black pepper. Chill before serving.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 8 g |
| Sodium | 364 mg |
| Sugars | 7 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Will make this again. Hopefully I can keep my basil growing indoors this winter. I used my dehydrated cherry tomatoes, soaking them in the vinegar and oil for a while first.
Second time I’ve made this recipe. Both times I substituted asiago cheese for the mozzarella. Asiago is a much bolder more flavor!
Made per recipe/ used “Burrata” mozzarella…. very good!
Amazing!!!
Yes, I used about 3!TBSP of basaltic, rather than the 1 1/2. I liked it better.
I used the tiny mozzarellas. I think they taste better. Also used very best oil & balsamic.
I love, love, love this recipe! The fresh basil makes it perfect. Easy to make and easy to eat.
I simply love this recipe, I have always loved mozzarella cheese and I think that this set of flavours is absolutely perfect. My mum used to make her own version and I took over with the cooking. I thought this was French because I am French but I never knew it would be on American websites.
This is an easy and tasty salad that makes great use of the heirloom tomatoes in the garden.
Quick, easy & super yummy.
So good.
Delicious! So good, I almost ate all of it in one sitting. Seriously the easiest thing I’ve ever made.
I have made this same exact recipe for years. We love it! I use fresh large cherry tomatoes cut in half or quartered from the garden. My husband loves it for lunch with some salami and French bread, here at the ranch.
Not my favorite recipe. I used tomatoes and fresh basil from my garden. Very bland.
Made this for the 4th of July. Super simple.
This recipe is almost exactly like what I make but I add thinly sliced red onions. My husband and I both love raw red onions. Makes for a good addition to the salad! One of my favorite salads ever! Enjoy!
It’s perfect. I do add a little oregano though. I’m Italian, what can I tell you? LOL
Love, love this!! I like to use grape tomatoes so this works great!
Excellent salad. I did change it a bit though. I made the dressing as a basil pesto. Anchovies were substituted for salt and I added a little lemon juice as well. The dressing was then drizzled over the salad. It was a great hit,
I actually made this in to a pasta salad by adding some cooked orzo. It was awesome! I adjusted the vinegar and oil to my preference (less oil more vinegar) and it was great. Thanks
Exactly what you get in a restaurant but at home. I used as a topping for pasta, could also use on a spinach salad as a side.