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Caprese Salad
marie

Caprese Salad – Fresh, Flavorful & Unbelievably Simple

This Caprese Salad is a timeless Italian classic made with juicy tomatoes, creamy fresh mozzarella, fragrant basil, and a zippy homemade dressing. Finished with an optional balsamic drizzle, it’s light, elegant, and bursting with fresh summer flavor—ready in minutes with no cooking required.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Salad Base
  • 500 g cherry or grape tomatoes halved
  • 220 g bocconcini (baby mozzarella balls) halved
  • ½ cup fresh basil leaves gently torn
  • balsamic glaze for drizzling, optional
Caprese Dressing
  • 1 small clove garlic finely minced or pressed
  • ½ tsp Dijon mustard
  • 2 ½ tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar or apple cider vinegar
  • ¼ tsp dried oregano
  • ¼ tsp dried parsley
  • ¼ tsp dried thyme
  • ½ tsp salt or to taste
  • freshly ground black pepper to taste

Method
 

  1. Add garlic, Dijon mustard, olive oil, vinegar, dried herbs, salt, and black pepper to a small jar. Seal and shake vigorously until emulsified. Let rest for 10 minutes.
  2. Wash and halve the tomatoes. Drain and halve the mozzarella. Gently tear most of the basil leaves.
  3. Place tomatoes, mozzarella, and basil into a large bowl. Drizzle with dressing and gently toss to combine.
  4. Transfer salad to a serving platter. Drizzle with balsamic glaze if using and garnish with remaining basil.
  5. Serve immediately for the best flavor and texture.

Notes

Use ripe but firm tomatoes for best results. Bocconcini can be replaced with sliced fresh mozzarella or burrata. For a citrus twist, swap vinegar for fresh lemon juice. Add-ons like olives, pine nuts, or avocado work beautifully.