Caprese Salad with Grape Tomatoes, Mozzarella & Basil

(the above photo is copyrighted to the original photographer:  Rosalind Corieri Paige.  .
I am just SO excited and jazzed! All of this rain and warm weather with sunny days after the rains have contributed to an bountiful crop of tomatoes! That’s right, it’s only June and I’m harvesting tomatoes by the bucket-fulls.
So today I’ve made one of my all time favorite Italian dishes: Caprese Salad with Grape Tomatoes, Mozzarella & Basil.  Normally, I slice up nice some Roma tomatoes (or any tomato, really!), then slice up some fresh imported Mozzarella cheese, and finally, stack those with large basil leaves. I drizzle them with high-quality Extra Virgin First Pressed Italian Olive Oil and sprinkle them with Italian sea salt and freshly ground pepper.
But with this bumper crop of grape tomatoes coming in, I chose to make a Caprese salad instead. This salad uses all of the same ingredients, just in smaller pieces. You can eat it by the fork or the spoonful! I also pass around fresh Italian bread to serve along with the salad for guests to spoon some salad on top and eat or to mop up the flavored olive oil! Mmmmm, just pure and simple heaven!
(the above photo is copyrighted to the original photographer:  Rosalind Corieri Paige.  Note to photo thieves:  I will find your copying this photo without correct credit to this site.  Because of the popularity of this photo, I have resorted to prosecution of copyright violators through the appropriate avenues).
Roz's Caprese Salad with Grape Tomatoes, Mozzarella & Basil
Roz Corieri Paige's Caprese Salad with Grape Tomatoes, Mozzarella and Basil
  • 4 - 5 cups grape or cherry tomatoes, sliced in halves
  • 1 lb fresh imported Italian mozzarella, cut into ¼ - ½" cubes
  • ¼ cup extra virgin, first preseed Italian olive oil
  • 1 Tbsp. balsamic vinegar (or red wine vinegar for a more mild flavor)
  • 10 - 15 large fresh basil leaves (to taste)
  • Italian sea salt to taste
  • Freshly ground black pepper to taste
  • Fresh Italian bread
  1. Toss together the tomatoes, mozzarella, olive oil, and balsamic vinegar.
  2. Tear the basil into large pieces and toss into the salad.
  3. Season to taste with sea salt and freshly ground black pepper.
  4. Serve immediately (can be refrigerated to serve a little bit later too).
  5. Serve with fresh, crusty Italian bread


If you enjoy delicious tomato recipes, here is a link to some more mouthwatering tomato recipes!  I KNOW that you’ll love each of them!

Once again, notice to those who steal my blog photography:

Permission to use anything on this blog by Rosalind Corieri Paige is required with correct citation and linkage back to this site or legal prosecution of theft will result.



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  1. says

    Fabulous! I love this salad and add just a touch of balsamic. Also, when Romas are not available, sweet 100 cherry tomatoes. Lucky you with your early crop of tomatoes. We in the great white north must wait until the end of August.

    Oh, and tune in tomorrow. I have a post about Sorbetto di limone e basilico.

  2. says

    Hi Mr. & Mrs. Dusty up in Minnesota! I agree,Sweet100′ cherries are great too. I’ve got them planted and they are so wonderful this year. As I said before, being from Iowa originally, it is always a thrill to have veggies so early down here than what we are used to. I’ll check out your blog for your sorbetto recipe!

  3. says

    Yum – this sounds wonderful!! Visiting from SITS. I might make this tonight – we are having company and it is the perfect summer day for a salad like this!

  4. says

    Jax, I’d say that it would serve 4 – 6 people nicely, all depending how much everyone likes to eat! It will go fast! Thanks for stopping by and for asking! If you make it, I hope you’ll stop back and let me know how you liked it. Roz


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