This simple 🍅🌿 Cherry Tomato Caprese Salad combines cherry tomatoes, mozzarella cheese, and fragrant fresh basil with olive oil and balsamic glaze for the perfect summer salad! Whether your garden is exploding with tomatoes or you want to take advantage of seasonal ingredients, this easy side salad is refreshing, satisfying, and ready in under 10 minutes!

An oval white plate holds a salad of red and yellow cherry tomatoes, mozzarella balls, fresh basil leaves, and a light dressing.

Quick and Easy Cherry Tomato Caprese Salad Recipe

If you’re garden is exploding with tomatoes and basil, there’s no better way to put your seasonal produce to use than in this easy twist on a traditional caprese salad.
Or maybe you’re like me and don’t have a garden, but you can’t resist all the glorious produce at the farmer’s market or grocery store – but now you need to use it!
Ready in less than 10 minutes, naturally vegetarian and gluten-free.
This salad is great for lunch, as an appetizer, side dish, or a healthy snack that’s juicy and savory with texture. Or serve it alongside this Balsamic Grilled Chicken for a simple weeknight dinner.
Have cucumbers, zucchini, or other veggies to use? Toss them in! After all, there are no rules when it comes to salads!

A plate of Caprese salad with cherry tomatoes, mozzarella balls, basil, and capers sits on a white surface, with more tomatoes and ingredients in the background.

Use Fresh Ingredients in Tomato Caprese Salad

Fresh Tomatoes: You can use cherry tomatoes, grape tomatoes, or any kind of tomatoes, of any color, that you enjoy or have on hand. You can dice larger tomatoes or heirloom tomatoes and use them in this recipe.

Fresh Mozzarella Cheese: I use bocconcini or ciliegine, which are both types of small mozzarella pearls, or mozzarella balls. You can also dice mozzarella into bite-sized smaller pieces from a larger ball or piece. Alternatively, you can use other soft cheeses like goat cheese, brie, Camembert, blue cheese and more for a greater twist on caprese salad.

Fresh basil: Go crazy and add more if you have it. ‘Tis the season for fresh herbs. I use traditional “sweet basil” that most of us know as just simply ‘basil’. However, you can use Thai basil or other basil if you happen to have it.

Balsamic glaze: Balsamic glaze is sweeter and thicker than balsamic vinegar and I prefer it in this caprese salad because the very light sweetness takes the edge off the acidity of the tomatoes. Although if you prefer using regular balsamic vinegar rather than glaze, that’s fine.

Good quality extra virgin olive oil, salt, pepper, and optional capers: Add them to taste, based on your preferences.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Bowls of yellow and red cherry tomatoes, mozzarella balls, fresh basil, capers, black pepper, salt, balsamic vinegar, and olive oil arranged on a textured surface.

How To Make a Deconstructed Caprese Salad

Depending on the size of the cherry tomatoes I’m working with (and my energy levels!), I may or may not halve them.
Add the tomatoes and all the other ingredients to a large bowl, stir, taste, tweak for flavor balance, and serve!
Optionally, chill the tomato mixture for 15-30 minutes before serving. Or serve right away! If you like, transfer to a serving platter and sprinkle with a bit more basil.

Platter of cherry tomato Caprese salad with yellow and red cherry tomatoes, mozzarella balls, fresh basil, and a drizzle of balsamic glaze.

what to serve with with cherry tomato salad

A spoonful and plate of cherry tomato Caprese salad with mozzarella balls, basil leaves, and seasoning. The text

▢ 3 cups cherry tomatoes, halved if desired (grape tomatoes, or other tomatoes including vine-ripened, roma, heirloom, etc. may be diced and used)
▢ 1 ½ cups bocconcini or ciliegine, small mozzarella balls, drained (or use diced mozzarella from a larger ball or piece)
▢ ½ cup fresh basil leaves, torn or chiffondad; or more to taste
▢ 2 tablespoons olive oil, or to toaste
▢ 1 tablespoon capers, drained (omit if you prefer)
▢ 1 teaspoon sea salt, or to taste
▢ 1 teaspoon freshly ground black pepper, or to taste
▢ 2 tablespoons balsamic glaze, drizzled; or to taste (I recommend balsamic glaze because it’s thicker and slightly sweetened; but balsamic vinegar may be substituted)

To a large bowl, add all the ingredients (except balsamic), and stir or toss lightly to combine and coat evenly.
To taste, drizzle with the balsamic. Taste and add any additional salt, pepper, more basil, extra oil, etc. if desired. Tip – If you have other veggies like cucumbers or zucchini to use, you can add them as desired.
Optionally, cover and *chill in the refrigerator for about 15-30 minutes before serving, or serve immediately.
Tip – I would not make this in advance and *chill for longer than up to 1 hour because the salt will cause the tomatoes to release their juice and the salad will get watery. Plus, the basil will oxidize.

Storage: Salad is best fresh because the salt (and the salty capers if using) will cause the tomatoes to release their juices and the salad will be more watery. Plus, basil will oxidize as time passes. However, leftovers may be stored airtight in the fridge for up to 24-72 hours.

Serving: 1serving, Calories: 192kcal, Carbohydrates: 9g, Protein: 8g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 14mg, Sodium: 676mg, Potassium: 268mg, Fiber: 1g, Sugar: 4g, Vitamin A: 713IU, Vitamin C: 26mg, Calcium: 158mg, Iron: 1mg