I’m sharing my Cherry Tomato Caprese of halved cherry tomatoes, fresh mozzarella, basil leaves, and a balsamic glaze, with one unexpected twist that might make you curious to read on.

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I love how a handful of cherry tomatoes against soft fresh mozzarella can suddenly feel like the main event. There’s something about the bright, juicy pop next to that creamy chill that keeps me reaching back for another forkful, even when I said I wouldn’t.

People call this everything from Grape Tomato Mozzarella Salad to the much simpler Cherry Tomato Caprese, and honestly both names fit. It sounds small but it hangs in your mouth, makes you curious about the next bite, and somehow turns a quick lunch idea into a tiny, delicious rebellion.

Try it, you’ll see.

Ingredients

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Cherry tomatoes: Sweet, juicy and slightly tangy; vitamin C, fiber and lycopene add freshness.
Fresh mozzarella: Soft, milky cheese; it’s protein rich, calcium filled, creamy texture balances acidity.
Basil: Fragrant herb, low calories, vitamins A and K, adds a peppery, sweet herbal lift.
Olive oil: Extra virgin oil gives healthy fats, richness and helps carry flavors around.
Balsamic glaze: Thick, sweet and tangy syrup; concentrated vinegar note adds glossy sweet and sour pop.
Salt: Kosher or flaky salt wakes flavors, enhances sweetness, use sparingly to taste.
Black pepper: Freshly cracked pepper gives warmth, slight spice and aromatic lift to bites.

Ingredient Quantities

1 pint cherry tomatoes (about 300 g / 2 cups) mixed colors if you like

8 oz (225 g) fresh mozzarella, small balls (bocconcini or ciliegine)

1/2 cup fresh basil leaves, loosely packed (about 15-20 leaves)

2 tbsp extra-virgin olive oil

2 tbsp balsamic glaze, more if you like

Kosher salt or flaky sea salt, to taste

Freshly ground black pepper, to taste

How to Make this

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1. Rinse the cherry tomatoes and dry them well, then cut each in half so they release juice but dont fall apart.

2. Drain the fresh mozzarella balls, pat them dry on paper towels and if they’re big, halve them so the bites match the tomatoes.

3. Rinse and dry the basil, then tear the leaves with your fingers or roughly slice them; tearing keeps the basil looking fresh and not bruised.

4. In a large bowl combine the halved tomatoes and mozzarella.

5. Add the basil leaves on top, scatter them so every bite gets some.

6. Drizzle 2 tbsp extra virgin olive oil and about 1 tbsp of the balsamic glaze over the salad, reserve the rest for finishing.

7. Season with kosher salt or flaky sea salt and freshly ground black pepper to taste, start light you can always add more.

8. Gently toss everything once or twice with a spoon or your hands, be careful not to mash the tomatoes but make sure the oil and glaze coat everything.

9. Let the salad sit at room temp for 5 to 10 minutes to marry the flavors, then taste and add more balsamic glaze, salt or pepper if needed before serving.

Equipment Needed

1. Cutting board, medium or large so the tomatoes dont slip
2. Sharp chef knife or a paring knife for neat halves
3. Colander or fine mesh sieve to drain and rinse the mozzarella and tomatoes
4. Paper towels or a clean kitchen towel to pat the cheese dry
5. Large mixing bowl to combine everything
6. Measuring spoons for the olive oil and balsamic glaze
7. Salad spoon or tongs to gently toss (or use your hands)
8. Serving bowl or platter for plating and finishing touches

FAQ

Can I use regular tomatoes or grape tomatoes instead of cherry tomatoes?

Yes. Grape tomatoes are almost the same and work great. Bigger tomatoes also work, just slice them and drain any extra juice so the salad dont get soggy.

How long can I make this ahead or store leftovers?

Best served right after you toss it. You can assemble 1-2 hours ahead at room temp. Leftovers keep in the fridge up to 24 hours but the tomatoes will release juices and basil wilts. If you wanna save texture, store dressing and glaze separately and add right before serving.

What can I use instead of fresh mozzarella?

Burrata is a rich swap and amazing if you want creamy. Feta or goat cheese work too but they change the flavor and salt level. If using a whole mozzarella ball, cut into bite sized pieces so it blends with the tomatoes.

Should I salt the salad and when?

Yes, salt brings out the tomato flavor. Sprinkle kosher or flaky salt just before serving. If you salt too early the tomatoes will weep and make the salad watery.

How do I keep basil from turning brown?

Add the basil at the last minute, dont chop it finely if you can, tear leaves instead. If you need to store basil, wrap stems in a damp towel or stand in a jar with a little water and cover loosely in the fridge for a short time.

Can I turn this into a main dish or add protein?

Yep. Add grilled chicken, shrimp, or slices of prosciutto. You can also toss it with pasta or serve over a bed of greens and some crusty bread to make it a full meal.

Cherry Tomato Caprese Salad Recipe Substitutions and Variations

Cherry tomatoes
- Grape tomatoes — same sweetness and size, sometimes firmer
- Halved roma or plum tomatoes — meatier, fewer seeds
- Roasted regular tomatoes — deeper, sweeter flavor if you like a smoky note
- Rehydrated sun-dried tomatoes — very intense sweet-tart flavor, use sparingly
Fresh mozzarella
- Burrata — creamier and richer, tear it over the salad
- Feta — crumbly and salty, gives a bright tang
- Goat cheese — tangy and soft, breaks up more than mozzarella
- Mini bocconcini or sliced low-moisture mozzarella — similar mild milky taste
Fresh basil
- Arugula — peppery bite that balances the cheese
- Mint — bright and fresh, use small amounts so it doesn’t overpower
- Parsley — milder, herbaceous swap if basil’s not available
- Baby spinach — very mild, keeps the salad green and fresh
Balsamic glaze
- Aged balsamic vinegar — drizzle sparingly for the same sweet-tart hit
- Balsamic + honey or maple syrup — quick homemade glaze
- Red wine vinegar + a pinch of sugar — sharper, works in a pinch
- Sherry vinegar + a little honey — slightly nutty and sweet

Pro Tips

1) Dry and save the juice — blot the tomatoes and mozzarella really well so the salad wont get soggy. If a tomato is super wet scoop out a little of the seeds/juice into a small bowl and save it for another salad or to loosen a dressing later.

2) Let things warm up — cold mozzarella mutes flavor, so bring cheese and tomatoes closer to room temp for about 20 minutes before serving. Flavors open up that way and the oil will coat everything nicer.

3) Balance the glaze — if your balsamic glaze is too sweet, thin a bit with real aged balsamic or a splash of red wine vinegar to add brightness. Add most of the glaze right at the end so it gives a nice glossy finish instead of soaking in.

4) Handle basil and salt with care — tear basil instead of cutting so it looks and tastes fresher, and use flaky sea salt at the very end for little bursts of crunch. Taste as you go, salt lightly first you can always add more.

Cherry Tomato Caprese Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Cherry Tomato Caprese of halved cherry tomatoes, fresh mozzarella, basil leaves, and a balsamic glaze, with one unexpected twist that might make you curious to read on.

Servings

servings

Calories

246

kcal

Equipment: 1. Cutting board, medium or large so the tomatoes dont slip
2. Sharp chef knife or a paring knife for neat halves
3. Colander or fine mesh sieve to drain and rinse the mozzarella and tomatoes
4. Paper towels or a clean kitchen towel to pat the cheese dry
5. Large mixing bowl to combine everything
6. Measuring spoons for the olive oil and balsamic glaze
7. Salad spoon or tongs to gently toss (or use your hands)
8. Serving bowl or platter for plating and finishing touches

Ingredients

1 pint cherry tomatoes (about 300 g / 2 cups) mixed colors if you like
8 oz (225 g) fresh mozzarella, small balls (bocconcini or ciliegine)
1/2 cup fresh basil leaves, loosely packed (about 15-20 leaves)
2 tbsp extra-virgin olive oil
2 tbsp balsamic glaze, more if you like
Kosher salt or flaky sea salt, to taste
Freshly ground black pepper, to taste

Directions

Rinse the cherry tomatoes and dry them well, then cut each in half so they release juice but dont fall apart.
Drain the fresh mozzarella balls, pat them dry on paper towels and if they’re big, halve them so the bites match the tomatoes.
Rinse and dry the basil, then tear the leaves with your fingers or roughly slice them; tearing keeps the basil looking fresh and not bruised.
In a large bowl combine the halved tomatoes and mozzarella.
Add the basil leaves on top, scatter them so every bite gets some.
Drizzle 2 tbsp extra virgin olive oil and about 1 tbsp of the balsamic glaze over the salad, reserve the rest for finishing.
Season with kosher salt or flaky sea salt and freshly ground black pepper to taste, start light you can always add more.
Gently toss everything once or twice with a spoon or your hands, be careful not to mash the tomatoes but make sure the oil and glaze coat everything.
Let the salad sit at room temp for 5 to 10 minutes to marry the flavors, then taste and add more balsamic glaze, salt or pepper if needed before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.