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Italian · Side
Caprese Salad
Ripe tomatoes, creamy bocconcini, and fresh basil come together in this classic Italian salad that celebrates simplicity and quality ingredients. A whisper of garlic and Dijon mustard in the olive oil dressing adds subtle depth to the bright, tangy flavors without overpowering the delicate mozzarella. Perfect as a light side dish or starter when tomatoes are at their peak.
Prep time
15 minutes
Cook time
0 minutes
Total time
15 minutes
Servings
6
Ingredients
- 220 g bocconcini (baby mozzarella), halved
- 500 g cherry or grape tomatoes, halved
- 1/2 cup basil leaves, torn or roughly chopped
- Balsamic glaze, for drizzling
- 1 small garlic clove, minced
- 1/2 tsp Dijon mustard
- 2 1/2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- 1/4 tsp dried thyme
- 1/2 tsp salt
- Black pepper to taste
Instructions
- Place dressing ingredients (garlic, mustard, olive oil, vinegar, oregano, parsley, thyme, salt, and pepper) in a jar and shake very well. Adjust to taste.
- Place tomatoes, bocconcini, and most of the basil in a bowl. Drizzle dressing over and toss gently.
- Transfer to a shallow serving bowl. Just before serving, drizzle with balsamic glaze and sprinkle with remaining basil.
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