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Cherry Tomato Caprese Salad


This is a very refreshing recipe on a hot summer day.

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Rate this recipe 4.5/5 (23 Votes)


  • 2 pints (16 oz.) cherry or grape tomatoes, sliced in half
  • 8 oz. fresh mozzarella cheese, cut into 1/2 inch cubes and patted dry
  • 1 cup fresh basil, chopped
  • 1/2 tsp sugar
  • 1 Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 2 Tbsp extra-virgin olive oil
  • Salt and Pepper


Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

In a large bowl, toss the tomatoes, sugar, and 1/4 tsp salt together. Allow the mixture to stand for 30 minutes to allow the tomatoes to release some of their juices. Press on the tomatoes slightly before pouring the juice into a saucepan. There should be between 1/3 to 1/2 cup of liquid. Add the balsamic vinegar and garlic to the saucepan. Simmer the liquid over medium heat until the mixture is reduced to about 3 Tbsp. This reduction will take about 5 minutes. Allow the mixture to cool to room temperature; Whisk in the olive oil. Add the fresh mozzarella and basil to the tomatoes in the bowl. Drizzle the cooled tomato vinaigrette on the salad and toss to combine. Season with salt and pepper and serve.


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