Dessert

Caprese Salad Recipe

Name: Caprese Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 220 g (7 oz) bocconcini (baby or cherry mozzarella), halved; 500 g (1 lb) cherry or grape tomatoes, halved; 1/2 cup basil leaves, torn or roughly chopped; 1 small garlic clove, minced; 1/2 tsp Dijon mustard (or other non spicy mustard); 2.5 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; Balsamic glaze or reduction, for drizzling; Additional basil leaves, for garnish

ByHarry Bern February 13, 2026February 13, 2026

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Introduction

Caprese Salad is a fresh and flavorful Italian classic that perfectly balances creamy mozzarella, juicy tomatoes, and fragrant basil. With a tangy homemade dressing and a drizzle of balsamic glaze, it’s an easy dish that shines as a light lunch or elegant appetizer.

A close-up view of a caprese salad in a white bowl, showing three main layers: bright red halved cherry tomatoes with a shiny texture, small round white mozzarella balls with a soft, smooth surface, and fresh green basil leaves scattered throughout. A dark balsamic glaze is drizzled on top, adding a glossy deep brown contrast. The ingredients have a light sprinkling of black pepper and seasoning. A silver spoon is partially visible, scooping some salad from the bowl, with a woman's hand holding the spoon. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

220 g (7 oz) bocconcini or baby cherry mozzarella, halved
500 g (1 lb) cherry or grape tomatoes, halved
1/2 cup basil leaves, torn or roughly chopped
Balsamic glaze or reduction, for drizzling
1 small garlic clove, minced
1/2 tsp Dijon mustard (or other non-spicy mustard)
2.5 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 (or rosemary)
1/2 tsp salt
Black pepper, to taste

Instructions

Step 1: Combine the garlic, Dijon mustard, olive oil, white wine vinegar, dried oregano, parsley, thyme, salt, and black pepper in a jar. Shake vigorously until well blended. Taste and adjust seasoning if needed.
Step 2: In a large bowl, add the halved tomatoes, halved bocconcini, and most of the torn basil leaves. Drizzle the dressing over the salad and toss gently to combine, being careful not to break the mozzarella.
Step 3: Transfer the salad to a shallow serving bowl. Just before serving, drizzle the balsamic glaze over the top and sprinkle with the remaining basil leaves for a fresh finish.
Step 4: Serve immediately to enjoy the salad at its freshest and most vibrant.

Tips & Variations

For best flavor, use fresh and ripe cherry tomatoes as well as high-quality bocconcini.
If you don’t have balsamic glaze, reduce balsamic vinegar gently on the stove until thickened.
Add a few thin slices of red onion or a sprinkle of toasted pine nuts for extra texture.
Swap white wine vinegar for lemon juice for a brighter citrus note.

Storage

Caprese salad is best enjoyed fresh but can be stored covered in the refrigerator for up to one day. Keep the balsamic glaze separate until serving to avoid sogginess. When reheating, it’s best served chilled or at room temperature rather than warmed.

How to Serve

A white bowl filled with a fresh salad showing two main layers: the first layer consists of bright red cherry tomatoes, halved to reveal their juicy seeds and soft texture; the second layer has small, white mozzarella balls scattered evenly among the tomatoes. On top, green basil leaves are spread around, adding a pop of color and a leafy texture. A drizzle of golden olive oil is being poured over the salad from above. The bowl sits on a white marbled surface with blurred green leaves in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mozzarella instead of bocconcini?

Yes, fresh mozzarella works well but slice it into bite-sized pieces since it may be less firm than bocconcini. Avoid pre-shredded mozzarella as it lacks the fresh texture.

Is there a substitute for balsamic glaze?

If you don’t have balsamic glaze, you can lightly drizzle good-quality balsamic vinegar or make your own reduction by simmering balsamic vinegar until thickened and syrupy.