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marinated caprese salad

Cherry Tomato Caprese Salad

Delicious Cherry Tomato Caprese Salad recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 12 minutes
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.