Cherry Tomato Caprese Salad

I’ve been making caprese salad for years, but it wasn’t until I started marinating it that things really changed. Instead of just tossing everything together right before serving, I now let the tomatoes and mozzarella sit in a garlicky herb marinade for at least an hour. Sometimes I’ll prep it in the morning and let it hang out in the fridge all day.

The difference is huge. The cheese soaks up all those flavors from the garlic, basil, and balsamic. The tomatoes get even juicier. And when you finally serve it, you’ve got this amazing flavored oil at the bottom of the bowl that’s perfect for dipping bread into.

I make this all summer long when tomatoes are at their best. It’s my go-to for potlucks, backyard dinners, or just a quick lunch on a hot day. Plus, it looks like you put in way more effort than you actually did.

What Kind of Mozzarella Should I Use?

For this marinated caprese salad, fresh mozzarella is the way to go – specifically the small balls called ciliegine, which are perfect bite-sized pieces. You’ll find fresh mozzarella in the deli section of your grocery store, usually packed in water or brine, and it has a soft, creamy texture that’s completely different from the shredded stuff you’d put on pizza. If you can’t find ciliegine, you can also buy a larger ball of fresh mozzarella and cut it into chunks yourself. Just make sure to drain the mozzarella well before adding it to your salad so the excess liquid doesn’t water down your marinade.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Cherry tomatoes: Regular tomatoes work great too – just dice them into bite-sized pieces. Grape tomatoes are another easy swap and don’t need any extra prep.
• Fresh mozzarella balls: If you can’t find ciliegine, grab a block of fresh mozzarella and cut it into cubes. You can also use bocconcini (the slightly larger balls) and just cut them in half.
• Balsamic vinegar: Red wine vinegar or white wine vinegar will work in a pinch, though you’ll lose some of that sweet, tangy flavor balsamic brings.
• Fresh basil: Fresh basil is really what makes this dish sing, so try not to skip it. But if you’re in a bind, you can use 1-2 teaspoons of dried basil mixed into the marinade – just add it early so it has time to rehydrate.
• Red pepper flakes: Leave these out if you’re not into spice, or add more if you like some heat. A pinch of cayenne pepper works as a substitute too.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with marinated caprese salad is serving it straight from the fridge, which mutes all the flavors – letting it sit at room temperature for 30 to 60 minutes before serving makes a huge difference in taste.

Another common error is over-marinating the mozzarella, which can make it rubbery and tough, so if you’re marinating overnight, consider adding the mozzarella balls just an hour or two before serving instead of the full time.

To get the most flavor from your garlic and herbs, make sure to whisk the dressing ingredients together thoroughly before pouring over the tomatoes and cheese, and don’t skip the final addition of fresh basil right before serving – it adds a bright, fresh note that dried herbs just can’t match.

Finally, taste and adjust the seasoning at the end, as the salt can get absorbed during marinating and you might need a little extra to bring all the flavors together.

What to Serve With Caprese Salad?

Marinated caprese salad is perfect as a side dish for grilled chicken, steak, or fish since it brings a fresh, bright flavor to any main course. I love serving it alongside crusty bread or garlic bread so everyone can soak up all that delicious marinade at the bottom of the bowl. It also works great as part of an appetizer spread with some cured meats like prosciutto, salami, and a few crackers. If you want to make it more of a meal, try spooning it over cooked pasta like penne or serving it on top of grilled bread for easy bruschetta.

Storage Instructions

Store: This marinated caprese salad actually gets better as it sits! Keep it in an airtight container in the fridge for up to 3 days. The tomatoes and mozzarella will soak up all those delicious flavors from the marinade. Just give it a quick stir before serving and add some fresh basil on top.

Make Ahead: I love prepping this salad a few hours ahead or even the night before. The longer it marinates, the more flavorful it becomes. Just wait to add that extra fresh basil until right before you’re ready to eat so it stays bright and fresh looking.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 22-26 g
• Fat: 60-68 g
• Carbohydrates: 18-24 g

Ingredients

For the base:

• 2 cups tomatoes (halved cherry or grape tomatoes)
• 8 oz mini mozzarella balls (bocconcini)

For the marinade:

• 1/3 cup extra virgin olive oil
• 1.5 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1/3 cup fresh basil, chopped
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp honey
• 1/2 tsp fresh lemon zest

Step 1: Prepare the Marinade Base

• 1/3 cup extra virgin olive oil
• 1.5 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp honey
• 1/2 tsp fresh lemon zest

In a medium bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, onion powder, dried oregano, red pepper flakes, salt, and black pepper until well combined.

Stir in the honey and fresh lemon zest to round out the flavors.

I like to let this marinade sit for a minute after mixing so the dried spices can fully hydrate and bloom—it makes a noticeable difference in the depth of flavor.

Step 2: Combine and Marinate

• 2 cups tomatoes
• 8 oz mini mozzarella balls
• marinade mixture from Step 1

Add the halved tomatoes and mini mozzarella balls to a large bowl or storage container.

Pour the marinade from Step 1 over the top and gently stir to ensure all pieces are well coated.

Cover and refrigerate for at least 2 hours, though overnight marinating will develop even deeper flavor as the cheese absorbs the vinaigrette.

Step 3: Bring to Room Temperature and Finish

• marinated caprese from Step 2
• 1/3 cup fresh basil, chopped

Remove the marinated salad from the fridge 30 to 60 minutes before serving to allow it to come to room temperature—this lets the flavors shine and brings out the creaminess of the mozzarella.

Just before serving, gently fold in the fresh chopped basil and taste for seasoning, adjusting salt and pepper as needed.

I find that fresh basil added at the very end maintains its bright, vibrant flavor rather than getting muddled by hours of marinating.

Cherry Tomato Caprese Salad

Delicious Cherry Tomato Caprese Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Calories: 700

Ingredients Method

Ingredients

  

For the base:

• 2 cups tomatoes (halved cherry or grape tomatoes)
• 8 oz mini mozzarella balls (bocconcini)

For the marinade:

• 1/3 cup extra virgin olive oil
• 1.5 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1/3 cup fresh basil, chopped
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp honey
• 1/2 tsp fresh lemon zest

Method

 

1. In a medium bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, onion powder, dried oregano, red pepper flakes, salt, and black pepper until well combined. Stir in the honey and fresh lemon zest to round out the flavors. I like to let this marinade sit for a minute after mixing so the dried spices can fully hydrate and bloom—it makes a noticeable difference in the depth of flavor.
2. Add the halved tomatoes and mini mozzarella balls to a large bowl or storage container. Pour the marinade from Step 1 over the top and gently stir to ensure all pieces are well coated. Cover and refrigerate for at least 2 hours, though overnight marinating will develop even deeper flavor as the cheese absorbs the vinaigrette.
3. Remove the marinated salad from the fridge 30 to 60 minutes before serving to allow it to come to room temperature—this lets the flavors shine and brings out the creaminess of the mozzarella. Just before serving, gently fold in the fresh chopped basil and taste for seasoning, adjusting salt and pepper as needed. I find that fresh basil added at the very end maintains its bright, vibrant flavor rather than getting muddled by hours of marinating.