Easy Caprese Salad

Easy Caprese Bowl

By the time mid-summer rolls around, the last thing I want at a picnic is another bland potato or pasta salad. But a salad that would never get tired or disappoint is the classic Caprese Salad. I have made variations of this recipe several different ways. Each time I learn something new that makes the next variation even better. This version of the Italian delight is by far my most favorite way to make it. I use cherry tomatoes for its low liquid and acidity and tiny fresh mozzarella balls packed in water because it has the most flavor. As you can tell by the recipe below, you don’t need a lot of ingredients to make an impressive Caprese Salad; however, the quality of the ingredients is absolutely critical. Make sure the tomatoes were picked at their prime ripeness and the balsamic vinegar isn’t the cheap stuff that tastes like brown water.

Easy Caprese Salad
Prep Time
Cook Time
Total Time
Recipe Type: Salads
Serves: 4-6 people
  • 2 pints fresh cherry tomatoes
  • ½ cup fresh basil, finely chopped
  • 16 oz fresh mozzarella, drained and halved
  • 4 Tbl. very good balsamic vinegar
  • 2 Tbl. good olive oil
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  1. Slice the cherry tomatoes in half lengthwise and place in a medium sized mixing bowl. In the same bowl, add the chopped fresh basil and mozzarella. Mozzarella comes in various sizes. If you are not able to find the mozzarella that is packed in water and portioned into tiny balls, make sure to portion the mozzarella to the same size as the halved cherry tomatoes.
  2. Add the balsamic vinegar, olive oil, salt and pepper to the cheese and tomato mixture. Toss lightly and serve.
Author's Note
This salad stays very well in the refrigerator and only gets better over time as the balsamic vinegar becomes one with the tomatoes and mozzarella. Tomatoes are at their peak of flavor when they are at room temperature. I recommend allowing the salad to rest at room temperature for at least 15 minutes before serving.

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  • New to your blog and just reading all your older posts. Your cooking style is almost identical to mine. I love it!

    This is by far my favorite summer salad…if you like avocado, get a couple ripe ones and add that too. Delicious.

    Sometimes I use Newman’s Own balsamic dressing instead of the oil and vinegar if I have it around.

    So sad summer fruits and veggies are over.

  • Cory made this for me when I visited. I would have shoved my face in the bowl and ate the whole thing if it was socially acceptable. DEE-lish!

  • I had this salad at a dinner I went to yesterday. Really good. I’ve been really into Caprese salads this summer.

    I like Miss Mary’s comment too – interesting information.

  • GREAT photo!
    I learned a little about olive oil from Isaac Mizrahi’s web blog of all places. Imported from Italy means it could come from anywhere and in its travels to get to you passed through Italy. A Product of Italy is the real deal.