(photo copyrighted to original photographer: Roz Corieri Paige) .
This recipe for Caprese Salad with Grape Tomatoes, Mozzarella & Basil has been wildly popular on the web ever since I shared it in 2009. The reason? It’s simply delicious and oh so simple to make!
The best time to make this colorful Italian salad is during the summer months when tomatoes are at their peak of flavor. When I first shared my recipe I was I just SO excited and jazzed! That summer was just perfect with the right amount of rain and warm weather with sunny days after the rains that contributed to a bountiful crop of tomatoes! I was harvesting tomatoes by the bucket-fulls.
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So 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.
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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!
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(photo copyrighted to original photographer: Roz Corieri Paige)
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Ingredients
- 4 – 5 cups grape or cherry tomatoes, sliced in halves
- 1 lb. fresh imported Italian mozzarella, cut into 1/4 – 1/2” cubes
- 1/4 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
Instructions
- Toss together the tomatoes, mozzarella, olive oil, and balsamic vinegar.
- Tear the basil into large pieces and toss into the salad.
- Season to taste with sea salt and freshly ground black pepper.
- Serve immediately (can be refrigerated to serve a little bit later too).
- Serve with fresh, crusty Italian bread
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redkathy says
June 22, 2009 at 8:27 AMMy grandma used to serve this with home made bread. Wonderfully illustrated, I can taste it from here 😉
Dusty Lens says
June 24, 2009 at 10:34 PMFabulous! 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.
Kerstin says
June 25, 2009 at 12:05 AMSo pretty and perfect for a BBQ or potluck!
Bella Vita says
June 26, 2009 at 4:38 PMHey RedKathy, First, I enjoy following you on Twitter@ Your grandmother was way ahead all of us, huh, when it comes to pure delicious simlicity!
Bella Vita says
June 26, 2009 at 4:42 PMHi 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!
Bella Vita says
June 26, 2009 at 4:43 PMKerstin, YES, and SO EASY! I hope you try it!
Mighty M says
July 18, 2009 at 1:17 PMYum – 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!
The Redhead Riter says
July 18, 2009 at 10:38 PMStopping by from SITS to share the blog ♥ !
So simple, but so delicious. I love everything FRESH!
Have a great Saturday!
Jax @ JaxandMarbles says
April 13, 2012 at 3:26 PMCan you please let me know how many servings this is? I want to make it this weekend. Thanks!!
Roz says
May 9, 2012 at 7:36 PMJax, 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
C says
April 19, 2015 at 6:58 PMGreat recipe. Thank you. Beautiful picture, too, and we won’t steal it. 🙂
Roz says
April 20, 2015 at 8:30 PMThanks “C”! I appreciate your visit and your kindness!
Roz