This Cherry Tomato Caprese Salad is a variation of the Italian Insalada Caprese. Cherry tomatoes (or grape tomatoes) are tossed with mozzarella and basil, then coated in a balsamic vinaigrette. This is one of my favorite summer salads. Unfortunately, Evan didn’t care for it at all.
If you don’t have a salad spinner, pour the tomatoes and juices into the fine mesh sieve after the mixture sits for 30 minutes. Gently remove the seeds and let the liquid strain into the saucepan. It doesn’t have to be perfect. A few seeds can be left behind as long as you get enough liquid. Place the tomatoes back into the large bowl.
Cherry Tomato Caprese Salad Recipe
Adapted from Mel’s Kitchen Cafe
Cherry Tomato Caprese Salad
- 2 pints cherry or grape tomatoes
- 1/2 teaspoon sugar
- salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1 garlic clove minced
- 2 tablespoons extra virgin olive oil
- 8 ounces mozzarella cheese cut into 1/2 inch cubes
- 1 cup chopped fresh basil
- Cut each tomato in half and place in a large bowl. Sprinkle with sugar and a large pinch of salt. Toss to combine and let sit for 30 minutes.
- Place the tomatoes and liquid in a salad spinner. Spin to remove the seeds and any excess liquid. Place the tomatoes back into the large bowl and pour the liquid through a fine mesh strainer into a small saucepan. There should be about 1/3-1/2 cup liquid.
- Place the saucepan over medium heat and stir in the vinegar and garlic. Bring to a simmer and cook until the liquid reduces to about 3 tablespoons. Remove from heat and let sit until room temperature.
- Whisk the olive oil into the balsamic mixture once cooled. Pat any excess moisture from the mozzarella and toss with the tomatoes, along with the basil. Coat with the cooled dressing, season with salt and pepper, and serve.