Cherry Tomato Caprese Salad
This no-fuss Italian cherry tomato caprese salad is filled with juicy cherry tomatoes, fresh basil, and mozzarella pearls. Ready in just 10 minutes (and no cooking required), this recipe from Italian culinary school is perfect for a quick side dish or summer dinner party.
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. Taste and adjust seasoning as needed.
- Serve directly in the mixing bowl or place in a serving bowl or platter.
Video
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
