Cherry Tomato Caprese Salad
This no-fuss Italian caprese salad is filled with cherry tomatoes, fresh basil, and mozzarella pearls. The mix of fresh ingredients makes a great appetizer or side dish.
Servings: 4 servings
Calories: 225kcal
Equipment
Ingredients
- 1 pound cherry tomatoes sliced in half (about 3 cups)
- 8 ounces mozzarella pearls
- ½ cup fresh basil chiffonade
- Morton kosher salt to taste
- black pepper to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Add cherry tomatoes, mozzarella pearls, fresh basil, salt, and pepper to a mixing bowl. Drizzle with olive oil and stir until combined.
- Serve directly in the mixing bowl or place in a serving bowl or platter.
Notes
Leftovers: Leftover caprese salad will last about 3 - 4 days when stored in an airtight container in the refrigerator. The basil will wilt the longer it sits.
For a beautiful presentation, use cherry tomatoes with a variety of colors.
If the cherry tomatoes are large, you can quarter them instead of slicing them in half.
To chiffonade, stack the leaves, then tightly roll them. Using a sharp chef's knife, thinly slice. Make sure the basil is fully dried.
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 5g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 53mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 713IU | Vitamin C: 26mg | Calcium: 220mg | Iron: 1mg
