This cherry tomato caprese salad is made with cherry tomatoes, fresh mozzarella, basil, and good olive oil. A quick, no-cook Italian appetizer ready in 15 minutes, no balsamic needed.
This cherry tomato caprese salad is my go-to salad whenever the garden is full of ripe cherry tomatoes.
Halved cherry tomatoes stand in for sliced heirloom tomatoes in this caprese. The result is just as delicious, with a slightly different bite and presentation.
As a retired dietitian, I appreciate how a dish this simple, just tomatoes, mozzarella, basil, and olive oil, can still deliver so much flavor and nutrition. No embellishment needed, just quality ingredients, treated well.
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Quick Overview
- Prep Time: 10 minutes
- Resting Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Method: No-cook, assembled on a platter
- Special Touch: Letting the salad stand for 15 minutes before serving allows the tomatoes to release their juices and the flavors to meld.
- Dietary Note: Vegetarian, gluten-free. Naturally low-carb.
- Serving Suggestions: Serve with rustic Italian bread to mop up the tomato juices.
What is Caprese Salad?
A classic Caprese salad is an Italian dish that traditionally consists of fresh mozzarella, sun-kissed tomatoes, garden-fresh sweet basil, extra virgin olive oil, salt, and pepper. It is named for the Island of Capri, where it is said to have originated.
Over the years, Caprese salad has evolved. While the classic version is still very popular, you will now find variations that include everything from balsamic glaze to avocado to grilled chicken.
This recipe calls for cherry tomatoes in place of the usual heirloom variety.
Why use Cherry Tomatoes?
Cherry tomatoes are incredibly versatile and delicious. They can be easily skewered and served as an appetizer, transformed into a roasted tomato sauce, grilled alongside other Italian vegetables for a delicious side dish, or added to an Italian potato salad for a burst of flavor and color.
They are the star of the show in this perfect summer salad. The sweetness of the cherry tomatoes pairs perfectly with the creamy mozzarella and the earthy basil. A drizzle of high-quality extra virgin olive oil pulls all the vibrant flavors together.
Although this dish is incredibly simple, use good-quality ingredients for the best results. That means using fresh mozzarella, in-season cherry tomatoes, and good-quality olive oil.
What You’ll Need
- Cherry tomatoes. About 1-1½ pounds, or 3 cups. Choose ripe, in-season tomatoes for the best flavor.
- Fresh mozzarella. 8 ounces, cow’s milk or buffalo. Room-temperature mozzarella tears more easily and tastes best.
- Fresh basil. About 20 leaves. Tear by hand rather than cutting with a knife to slow oxidation and keep the leaves looking fresh.
- Extra virgin olive oil. Use a good quality oil; it’s central to the dish’s flavor with so few ingredients.
- Coarse salt and black pepper. Season generously; salt helps draw out the tomatoes’ natural juices.
How to Make Cherry Tomato Caprese Salad
The beauty of this dish is its simplicity. You can create a delicious and healthy salad with just a few ingredients and 4 simple steps.
Step 1: Prep the fresh tomatoes
Start by placing about 1-1½ pounds (about 3 cups) of colorful cherry tomatoes in a colander. Rinse them with cool water and then let them drain well. Dry them off with a clean tea towel.
Next, slice them in half using a serrated knife. Cut the tomatoes from top to bottom. If you use larger cherry tomatoes, you may want to quarter them instead.
Spread them out on a large serving platter. Season lightly with a little salt.
Step 2: Add the mozzarella cheese
Next, add the fresh, whole-milk mozzarella balls (cow’s milk or buffalo). For this recipe, you will need 8 ounces total. For a visually appealing salad, tear the mozzarella into bite-sized pieces. You can also cut the mozzarella balls into quarters if you prefer.
Add the torn fresh mozzarella to the platter with the cherry tomatoes.
Step 3: Add some fragrant basil
Now, add the fresh basil leaves. There are a few options.
You can tear the basil leaves into smaller pieces or leave them whole, which is how I garnished my salad. Smaller basil leaves work best.
If desired, you can also create a basil chiffonade. This is a fancy way of saying basil ribbons. To create it, stack the basil leaves on top of each other. Roll them up tightly and then slice the roll into thin strips. This creates long, thin ribbons of basil to garnish the salad.
Step 4: Let’s season properly
The last step is to season the salad.
Start by drizzling extra-virgin olive oil over the top. Use a spoon or a measuring cup with a pour spout. I like to use about ¼ cup, but you can adjust according to your taste.
After adding the olive oil, season with coarse salt and freshly ground black pepper to taste.
Allow to stand for 15 minutes before serving.
Tips
- Use the best quality ingredients you can find. This means using fresh mozzarella, in-season ripe tomatoes, and high-quality olive oil.
- Cutting the cherry tomatoes in half makes it easier for them to release their juices and mix them with the other simple ingredients. It is also easier for your fork to pierce through a cut cherry tomato than a whole one.
- Properly season the tomatoes and mozzarella with salt and pepper to taste. This will enhance the overall flavor of the dish.
- Use room temperature mozzarella for the best flavor.
- Tear the mozzarella into bite-sized pieces for a more visually appealing salad.
- Tear your basil by hand rather than using a knife to slow oxidation. This will keep your basil looking green and healthy for a little longer.
- If you’re making a basil chiffonade, use a plastic knife instead of a metal one. This will prevent bruising the leaves.
FAQ
Yes, you can use any size of mozzarella balls. If using mozzarella pearls, you can leave them whole. If using larger mozzarella balls, you may want to make them into bite-sized pieces.
I don’t recommend making the salad more than an hour in advance. The tomatoes will release their juices, and the flavor won’t be as fresh. This salad is best enjoyed within 15 minutes. Avoid refrigerating before serving.
I recommend using high-quality extra virgin olive oil. This will give the salad a fruity flavor and rich texture.
An authentic, traditional Caprese salad consists of just four ingredients: tomatoes, mozzarella, basil, and extra virgin olive oil, no balsamic vinegar or glaze. That said, it’s entirely a matter of personal taste. If you’d like to add it, a drizzle of balsamic glaze is a popular modern variation.
Yes, grape tomatoes work well as a substitute. They’re slightly firmer and less juicy than cherry tomatoes, but the flavor and presentation will be very similar.
You can tear the mozzarella and store it in the refrigerator a few hours ahead. Tomatoes are best sliced close to serving time and kept at room temperature; refrigerating them dulls their flavor and turns the texture mealy. Wait to assemble, season, and add the basil and olive oil until just before serving for the best texture and flavor.
More Italian Appetizers
Craving more? Here are a few more Italian appetizers to add to your table.
Looking for more Italian appetizer ideas? Check out my collection of Easy Italian Appetizers.
Recipe Origins
Insalata Caprese was one of my mom’s signature dishes. I can still recall my mom making this cherry tomato salad on hot summer days with little effort. She would use the fresh ingredients from the backyard garden to create a delicious salad.
It’s no wonder this is one of my favorite salads.
I hope you enjoy it as much as I do!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this easy Caprese salad recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Cherry Tomato Caprese Salad
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Ingredients
- 3 cups cherry tomatoes fresh, rinsed and dried, about 1-1½ pounds
- 8 ounces mozzarella fresh, room temperature
- 20 leaves basil fresh, rinsed
- 3-4 tablespoons olive oil extra virgin
- ½ teaspoon coarse salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Slice the cherry tomatoes in half using a serrated knife. Cut the tomatoes from top to bottom. If you use larger cherry tomatoes, you may want to quarter them instead.
- Spread them out on a large serving platter. Season lightly with a little salt.
- Tear off the mozzarella and place the pieces on top of the cherry tomatoes, throughout the platter.
- Garnish with basil leaves. Leave the basil leaf intact if small and tender. Otherwise, tear it into small pieces.
- Drizzle olive oil over the entire platter.
- Season with coarse salt and black pepper.
- Allow to stand for 15 minutes before serving.
Video
Notes
- This salad is best enjoyed within a few hours of making, ideally within 15 minutes.
- Use the best quality ingredients you can find. This means using fresh mozzarella, in-season ripe tomatoes, and high-quality olive oil.
- Cutting the cherry tomatoes in half makes it easier for them to release their juices and mix them with the other simple ingredients. It is also easier for your fork to pierce through a cut cherry tomato than a whole one.
- Properly season the tomatoes and mozzarella with salt and pepper to taste. This will enhance the overall flavor of the dish.
- Use room temperature mozzarella for the best flavor.
- Tear the mozzarella into bite-sized pieces for a more visually appealing salad.
- Tear your basil with your hands rather than using a knife to slow the oxidation process. This will keep your basil looking green and healthy for a slightly longer period.
- If you’re looking to make a basil chiffonade, use a plastic knife instead of a metal one–this will prevent bruising the leaves.
Nutrition
I originally published this post on August 25, 2022, and republished it on August 21, 2026, with updated content. Thanks for sharing!
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MK Maley
Waiting for my cherry tomatoes to ripen. This salad makes a meal on a hot summer day.
Maria
Absolutely agree MK! Enjoy!
Val
Such a colorful combination for a summer salad! So delicious!
Maria
Thanks so much Val! It really is such a tasty salad!
Sherry
I do many versions of this, use the mini mozza balls and always drizzle with a bit of aged balsamic and change out the oils using basil flavored, avocado oil, Italian oil, etc.
Maria
Thanks so much for sharing Sherry! So many delicious variations!!!