This Caprese Salad with Cherry Tomatoes and Mozzarella Balls is ready within 10 minutes and is a great no-fuss dish for hot summer days. Juicy tomatoes, creamy mozzarella, and fresh and fragrant basil come together with a touch of balsamic vinegar for a rich and flavorful bite. Check out these creative ideas on what to serve with Caprese salad!
This salad is perfect for the hot summer days when you make no-bake gluten-free desserts and eat no-machine homemade ice cream! I like to serve it with some crunchy homemade gluten-free sourdough bread or a quick buckwheat focaccia.
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Why You Will Love This Recipe
- Only 10 minutes from start to finish! The quickest dish you'll ever make.
- Minimal prep work - mix and plate!
- Caprese is a great appetizer to serve before mains like gluten-free sliders or sour cream mashed potatoes with garlic butter roasted chicken.
Ingredients for Cherry Tomato Caprese Salad
Mozzarella - I like using bocconcini for their small size, but original mozzarella or even burrata with its creamy center can be used instead. Make sure your cheese is fresh and high-quality for the best results. If you have leftovers, use them in my yeast-free cassava flour pizza!
Tomatoes - the best types for Caprese are Sungold, Sweet 100, and Black Cherry tomatoes, each bringing a unique touch to the dish. Use different colored tomatoes for a variety of flavors and presentation!
Basil - use any kind of fresh basil (Genovese, Purple, or Thai basil will work best). Dried basil is not recommended, but can be used if necessary.
Balsamic glaze is different from balsamic vinegar and is often used in Caprese. You can use olive oil or white balsamic vinegar instead if you prefer!
Substitutions
- Vegan Caprese salad - use Miyoko's plant-based mozzarella for the best experience.
- Low-carb/keto - depending on how sweet the tomatoes are, you might need to reduce the quantity, use full-fat mozzarella, and add slices of ripe avocado for extra creaminess and fats. Serve the salad with some low-carb gluten-free bread!
How to Make Caprese with Cherry Tomatoes
Wash your tomatoes and then combine them with mozzarella balls and fresh basil leaves in a large mixing bowl, then season with salt and pepper to taste. Top with a bit of olive oil and/or a drizzle of balsamic vinegar, and gently toss to coat.
If your cherry tomatoes or mozzarella balls are larger than bite-sized, simply chop them for easier eating.
Expert Tips
- Serve cherry tomato Caprese on skewers to make appetizers for a party!
- Roast cherry tomatoes to add a depth of flavor like you would for old-fashioned tomato soup.
- Use purple and Genovese basil together for added flavor complexity.
- Chop your tomatoes if they are too large and tear up the basil leaves by hand.
- Marinate halved cherry tomatoes in a mixture of olive oil, minced garlic, and a pinch of salt for 15-30 minutes and use the marinade to season the salad later!
- Serve the salad fresh. It will keep in the refrigerator for up to 3-4 days in an air-tight container.
Common Questions
Sungold, Sweet 100s, and Black Cherry are the best types of tomatoes for Caprese. Use different color tomatoes for a fun presentation and a more complex flavor!
Traditionally, Caprese salad is served with extra virgin olive oil, but adding balsamic glaze allows for a richer flavor. You can use white balsamic vinegar to preserve the original colors and add flavor complexity.
Using dried basil will compromise the flavor, but using dried basil is better than no basil at all. Simply use less since dried herbs have a more intense flavor!
More Delicious Recipes You Will Love
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Caprese Salad with Cherry Tomatoes
Ingredients
- 300 grams mozzarella balls (bocconcini) or use vegan mozzarella
- 1 kg cherry tomatoes Sungold or Black Cherry
- 10-20 fresh basil leaves to taste
- olive oil for drizzling or balsamic reduction
- salt and pepper to taste
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Instructions
- Combine the cherry tomatoes, mozzarella balls, and fresh basil leaves in a large mixing bowl, then season with salt and pepper to taste. Top with a bit of olive oil and/or a drizzle of balsamic vinegar, and gently toss to coat.TIP: If your cherry tomatoes or mozzarella balls are larger than bite-sized, simply chop them for easier eating. You can tear up larger basil leaves with your hands to prevent bruising. Enjoy!300 grams mozzarella balls (bocconcini), 1 kg cherry tomatoes, 10-20 fresh basil leaves, olive oil for drizzling, salt and pepper to taste
Terry says
I love this Italian salad. Balsamic reduction is my favorite dressing for this one!