Caprese salad with cherry tomatoes

Caprese salad with cherry tomatoes is the perfect summer side dish, whether you are serving it to guests or for a weeknight family meal. It is fresh, easy and delicious!

Course Side Dish

Cuisine Italian

Prep Time 10

Servings

Calories 138kcal

Author Erika Burt & Danielle Coonerty

Ingredients

200 g fresh mozzarella cheese (approx. 2 large balls)
500 g cherry or grape tomatoes (1 lb)
¼ cup fresh basil leaves
1 tbsp extra virgin olive oil
1 tsp balsamic glaze
½ tsp sea salt (+ extra for garnish)
½ tsp cracked black pepper
¼ tsp dried oregano

Instructions

Take the mozzarella out of the water it is stored in and set aside on a paper towel to drain while you prepare the tomatoes.
Cut the tomatoes in half and place into a bowl.
Add to the tomatoes, the oil, glaze, oregano, salt and pepper. Stir well to combine.
Slice the mozzarella into round slices, you should get about 6 slices per ball.
On a round plate arrange the mozzarella slices in a circle in the middle of the plate.
Evenly distribute the tomatoes around the edge of the mozzarella on the plate.
Lightly tear any of the large basil leaves, then sprinkle them over the top of the tomatoes. I like to do this at the end so they stay vibrant and green.
Sprinkle on some extra sea salt over the top of the salad and it is ready to serve.

Notes

Tips & Suggestions

- You need to use fresh mozzarella in this recipe. It is a soft, white ball and it is usually stored in water in tubs or bags at the supermarket.

- Make sure you drain the mozzarella well to make sure there is no excess liquid on your plate.

- I prefer to have the tomatoes at room temperature before making this salad, so they have the most flavour.

- You can use large tomatoes instead of cherry tomatoes if that is what you have available, try to look for fresh and ripe vine, heirloom or homegrown tomatoes as they will have the best flavour.

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.