Cherry Tomato Caprese Salad with Lemon-Basil Dressing
Looking for a recipe for cherry tomatoes? Need a quick dish for an appetizer, side, or potluck? How about a perfect summer salad? Whatever your motivation, you will love this Cherry Tomato Caprese Salad!
Traditional Caprese salad (insalata caprese) comes from the island of Capri, off the coast of Naples in Italy’s Campania region. It consists of layers of fresh tomatoes, mozzarella slices, and fresh basil topped with only olive oil, and salt.
This cherry tomato version takes its inspiration straight from my authentic Caprese salad recipe, but with a small, practical twist. Cherry and grape tomatoes are round and slippery, which makes them a nightmare to slice and layer neatly. So instead of arranging this simple salad, I make it the easy way: I toss it.
And since we’re already tossing everything together, I take things one step further with a homemade lemon-basil dressing that coats every bite of tomato and pearl mozzarella. After all, lemons are another prized product of Campania and add a distinctive deliciousness to everything they’re a part of.
The combination of lemon and basil provides a brighter and more herbaceous punch than a simple oil drizzle or Italian dressing. And these two flavor boosters turn this cherry tomato salad into something truly special.
Why You’ll Love It
You’ll love this easy Caprese salad because . . .
It’s Fast
Including the prep, making the dressing, and assembling, you can produce this simple Italian salad in 15 minutes.
It’s Easy
It uses just one bowl, and it’s endlessly forgiving. There’s no careful slicing or arranging required—it’s literally foolproof.
It’s Delicious
If you love creamy mozzarella and fresh cherry tomatoes, you will love this simple Caprese salad!
It’s the Perfect Summer Dish
I make this dish all year round, but I especially love when I can use up the small, sweet tomatoes that tend to pile up in my summer garden.
It’s Fun
First of all, this salad shows off the colors of the Italian flag. Second, if you’ve been to Capri or Campania, this dish will remind you of fond memories from your visit. Since my nonna’s family came from Campania, I especially love the flavors of this salad and thinking of my time in this special corner of Italy.
Main Ingredients
This simple Caprese salad has only a handful of components, so each one has to be top notch. That being said, all of these ingredients can be purchased at the grocery store or your local farmer’s market.
Here’s what to look for when you’re shopping, and what to do if you can’t find exactly what’s listed.
Cherry or Grape Tomatoes
Small tomatoes are the whole reason this version of Caprese exists. Their thin skins and high sugar content give you concentrated, sweet tomato flavor in every bite, and their size means there’s no slicing involved beyond a quick halving.
Look for ripe tomatoes that feel firm, with taut, glossy skin and no wrinkling or soft spots. Give them a sniff at the stem: A ripe tomato should smell sweet and slightly earthy.
Grape tomatoes tend to be a bit firmer and less juicy than cherry tomatoes, but either variety works well here. And they can be any color (though you might not end up with the colors of the Italian flag). Similar varieties of heirloom tomatoes are also perfectly suited for this salad.
If you can’t find good cherry or grape tomatoes, small Campari or Roma tomatoes quartered into similar-sized pieces make a fine substitute.
Mozzarella Pearls
Pearl-sized mozzarella balls are the natural partner for small tomatoes, since they’re already portioned to match. Look for pearls packed in liquid or brine rather than a dry, shrink-wrapped tub. Also check that the balls feel soft and slightly springy rather than firm or squeaky.
If you can’t find pearl mozzarella, a block of fresh mozzarella cheese cut into small cubes works just as well. Ciliegine(the (slightly larger cousin of pearl mozzarella) or bocconcini (even larger) are other easy swaps; just halve or quarter your bocconcini so they’re roughly bite-sized.
Learn more about other popular Italian cheeses.
Fresh Basil Leaves
Basil brings the herby, slightly peppery note that makes any Caprese salad instantly recognizable. In this recipe, some of the basil gets pulsed right into the dressing, and the rest gets tossed with the salad.
Choose basil with vibrant green leaves, no dark spots, and no wilting. Your basil should smell sweet and fragrant, almost like licorice and black pepper. I like small leaves for this salad. If your leaves are large, cut them to be roughly the size of the tomatoes and cheese.
If fresh basil isn’t available, other fresh herbs like Italian parsley or fresh mint can stand in for a different, but still bright, herbaceous element. However, the substitution will of course change the overall flavor of the salad.
Fresh Lemon Juice and Garlic
These two ingredients are what set this lemon-basil dressing apart from a traditional olive oil drizzle. Fresh lemon juice adds sharp acidity that cuts through the richness of the mozzarella and oil, while garlic gives the dressing depth and a little bite.
This recipe is all about fresh ingredients, so juice from fresh lemons rather than bottled juice is best here. Believe me, the flavor difference is noticeable in a dressing this simple.
Choose lemons that feel heavy for their size and have smooth, slightly glossy skin, as these tend to be juicier.
For the garlic, look for firm, tight heads with no green sprouting, and use fresh cloves rather than the jarred, pre-minced kind for the best flavor.
If you want a milder dressing, one small shallot can replace the garlic.
Extra Virgin Olive Oil
A good extra virgin olive oil is what turns the lemon juice and garlic into an emulsified dressing, and it also carries the flavor of the basil throughout the salad.
Since nothing here is cooked, the oil’s flavor is front and center. As a result, this is the moment to reach for a good bottle of olive oil rather than whatever is cheapest.
Look for oil labeled “extra virgin,” ideally with a harvest date rather than only an expiration date, and stored in a dark glass bottle that protects it from light.
A good avocado oil can be used in a pinch, though it won’t provide the same fruity, peppery character that a quality olive oil does.
Sea Salt and Black Pepper
A pinch of sea salt draws out a bit of moisture from the tomatoes and rounds out the dressing without making it taste flat. You can substitute Kosher salt without changing the flavor.
Black pepper adds a subtle warmth that pairs well with the lemon. Freshly cracked black pepper will always taste more flavorful than the pre-ground kind.
Cherry Tomato Caprese Salad Recipe
Prep time: 5 Minutes
Total time: 15 Minutes
Servings: 12
Ingredients
¼ cup fresh lemon juice
3 large garlic cloves
½ teaspoon sea salt
¼ teaspoon black pepper
¾ cup extra virgin olive oil
1½ tablespoons basil, chiffonade
4 cups (about 20 ounces) grape or cherry tomatoes, halved and salted
16 ounces mozzarella pearls
¼ cup small basil leaves
Instructions
1. Add the fresh lemon juice, garlic cloves, sea salt, and black pepper to a blender or food processor. Blend until smooth.
2. With the blender running on low, slowly stream in the extra virgin olive oil so it emulsifies into the dressing rather than separating.
3. Add the chiffonade basil to the blender and pulse a few times, just until the basil is incorporated into, and finely flecked throughout, the dressing. Set the dressing aside.
4. In a large bowl, add the salted tomatoes along with any liquid they have accumulated, the pearl mozzarella, and most of the basil leaves—retain a tablespoon or so for garnishing.
5. Pour half of the lemon-basil dressing over the tomatoes and mozzarella and toss gently to coat everything evenly. Add remaining dressing as needed and toss again.
6. Transfer to a serving bowl, top with the reserved basil leaves, and serve.
Chef’s Tip: If you refrigerate before serving, let the dressing come to room temperature and give a little toss before serving.
How to Serve Cherry Tomato Caprese Salad
Like my Caprese Pasta Salad, this salad is easy enough for a weeknight side dish, yet it’s dressed up enough to serve at a dinner party.
It’s one of my favorite salads to bring to a brunch, potluck, cookout, picnic, or summer party.
Here are a few of my favorite ways to serve it.
Solo
It’s wonderful as a light meal or lunch on its own, stuffed into a pita, or on a sandwich. I especially love it with toasted olive bread. Really, a piece of crusty bread on the side is always appreciated for scooping up the extra dressing.
Appetizer, Antipasto, or Meze
Since Capri is in the Mediterranean Sea, this dish pairs well with most French, Italian, Mediterranean, and Greek appetizers.
Set it out alongside other classic antipasti like prosciutto e melone, caponata, and/or zucchini flower fritters.
Serve it on a charcuterie board, or build out a full Mediterranean table with a bulgur wheat salad, spanakopita, tapenade, garlic hummus, and tzatziki sauce. You can also spoon it onto toasted baguette slices for an easy bruschetta-style appetizer.
Try these Easy Appetizer Recipes.
Side Dish
Think of this Cherry Tomato Caprese Salad as the perfect side dish for entrees from the same Mediterranean regions. Try it next to a main course of Sausage and Peppers, Fish Francaise, Mediterranean Lamb Chops, Greek Meat Pie, Urfa Kebabs, Zucchini Frittata, or Quiche Lorraine.
This salad also works just as well next to simpler mains like grilled chicken, crab cakes, or a burger fresh off the grill.
Frequently Asked Questions
Can I add balsamic glaze?
Of course, it’s your salad to dress as you wish. Balsamic dressing is not traditionally part of a classic Caprese salad, so I usually don’t garnish with it. But it can make the salad look very beautiful, so feel free to drizzle balsamic reduction or glaze as a final touch.
Can I make cherry tomato Caprese salad ahead of time?
You can make the lemon-basil dressing up to two days in advance and store it in an airtight container in the refrigerator. Halve the tomatoes ahead of time too, if you'd like, but hold off on salting them until closer to serving.
For the best texture, toss the tomatoes, mozzarella, and dressing together no more than an hour or two before you plan to eat, since the salt in the dressing will continue to pull liquid out of the tomatoes the longer it sits.
How do I store leftover Caprese salad?
Store leftovers in an airtight container in the refrigerator and eat them within a day or two. The tomatoes will keep releasing liquid as they sit, so give the salad a gentle toss and drain off any excess liquid before serving again.
Can I freeze this salad?
Freezing isn’t recommended. Both the tomatoes and mozzarella have a high water content, and freezing breaks down their texture, leaving you with a mushy, watery salad once thawed. This is a dish that’s best made and eaten fresh.
Do I have to chiffonade the basil for the dressing?
No. Chiffonade is simply a fine ribbon cut, and such a cut makes it possible for you to use just a few pulses in the blender to fully incorporate the basil into your dressing. There’s no need to fuss over the cut to make the basil look pretty.
If you put in whole leaves, you will just need to pulse the dressing more, and possibly blend it.
Why is my dressing separating instead of coming together smoothly?
This usually happens when the olive oil is added too quickly. Stream it in slowly, with the blender running, so it has time to emulsify with the lemon juice rather than just floating on top.
Can I make this salad dairy-free?
Yes. Simply leave out the pearl mozzarella, or swap in a plant-based mozzarella alternative. The lemon-basil dressing and tomatoes will still make a bright, flavorful salad on their own.
What can I do with the leftover dressing if I have extra?
Leftover lemon-basil dressing keeps well in the refrigerator for up to three days. Use it to dress a simple green salad, drizzle it over grilled chicken or fish, or spoon it over sliced avocado.
