My Summer Friend, The Speedy Caprese Salad
Hello, my dear. Come sit. Let’s talk about a perfect summer friend. This is my speedy Caprese salad. It is a fresh mozzarella salad that feels like sunshine.
You just need tomatoes, cheese, and basil. That’s it. It is a true 15 minute salad. I love how fast it comes together. Doesn’t that sound nice for a busy day?
A Little Story About Tomatoes
I always use cherry tomatoes. They are so sweet. Once, my grandson ate a whole pint before I could make the salad. I still laugh at that.
This makes a wonderful cherry tomato salad. Why does this matter? Using what is ripe and in season makes food taste its very best. Your taste buds will thank you.
The Magic of Simple Things
You just toss everything in a bowl. It is a quick tomato mozzarella salad. The dressing is just oil and sweet balsamic glaze. A balsamic glaze salad is my favorite.
*Fun fact: real balsamic glaze is cooked down until it’s thick and syrupy. It’s like a sweet-and-sour hug for your salad.* Now, tell me, do you prefer your basil leaves torn or sliced?
Why This Salad Makes Me Happy
This is more than an easy summer salad. It is a moment of calm. Making it reminds me to slow down. I think that is important.
It is also a fantastic gluten free appetizer. Everyone can enjoy it. It’s a simple vegetarian side dish that makes a meal feel special. What is your favorite simple side dish to make?
A Note For Everyone
This recipe is naturally a gluten free appetizer. For a vegan caprese salad, you can use soft vegan cheese. It will still be delicious.
The key is to serve it right away. The basil wilts if it sits too long. But that’s okay. It teaches us to enjoy things right now. What summer food are you most excited to make this week?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cherry Tomatoes | 26 ounces (737 grams / about 2 pints) | |
| Ciliegine Mozzarella Balls | 2 containers (8 ounces / 227 grams each) | |
| Fresh Basil Leaves | 1/2 cup (15 grams), loosely packed | Divided, more or less to taste |
| Extra Virgin Olive Oil | 2 tablespoons | For the dressing |
| Balsamic Glaze | 1 1/2 tablespoons | For the dressing |
| Fine Sea Salt | 1/4 teaspoon | For the dressing, plus more to taste |
| Red Pepper Flake | 1/8 teaspoon | For the dressing, optional |
| Fresh Ground Black Pepper | To taste | For serving |
Instructions
Step 1: Grab your cherry tomatoes. Slice the big ones in half. Keep the small ones whole. Doesn’t that smell amazing? Toss them all into a big bowl. You’ve started your easy summer salad.
Step 2: Drain your fresh mozzarella balls. I like to keep half of them whole. Tear or slice the rest. Add them to the bowl with the tomatoes. This quick tomato mozzarella salad is coming together so fast!
Step 3: Save some pretty basil leaves for later. Roll up the rest and slice them thin. This is called chiffonade. Scatter the slices into the bowl. Your Caprese salad is already so colorful and fresh.
Step 4: Now, make the dressing. Whisk balsamic glaze, olive oil, and salt. Add red pepper if you like a kick. (A good whisk makes it creamy!) This balsamic glaze salad dressing is sweet and tangy.
Step 5: Drizzle that lovely dressing over everything. Gently toss it all together. Give it a little taste. Does it need another pinch of salt? Your 15 minute salad is ready to enjoy. What’s your favorite quick salad? Share below!
Creative Twists
Swap fresh mozzarella for creamy avocado slices. Use juicy peaches instead of cherry tomatoes. Add a handful of toasted pine nuts for crunch. Which one would you try first? Comment below!Serving & Pairing Ideas
This fresh mozzarella salad is a perfect vegetarian side dish. Serve it on a big platter for a beautiful gluten free appetizer. I love it with crusty bread to soak up the glaze. For a vegan caprese salad, use your favorite plant-based cheese. Which would you choose tonight?
Keeping Your Caprese Salad Happy
Let’s talk about keeping this easy summer salad fresh. It is best eaten right away. But life happens! If you have leftovers, store them in a lidded container. Keep it in the fridge for up to two days.
The tomatoes will get juicy. The basil may wilt a little. That is okay. Just give it a gentle stir before serving again. I remember my first big batch. I made it for a picnic. I learned to add the dressing last minute!
Batch cooking the parts can help. You can slice tomatoes early. Keep them in a bowl. Drain the fresh mozzarella balls. Store them separately. This matters because it keeps your quick tomato mozzarella salad bright and tasty. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Salad Troubles
Sometimes our dishes need a little help. Here are three easy fixes. First, a soggy vegetarian side dish. Salt pulls water from tomatoes. To avoid this, add salt and dressing just before you eat.
Second, bland flavor. Your olive oil and balsamic glaze matter. Use the best you have. I once used old oil. The whole salad tasted flat. Fresh ingredients make happy food.
Third, wilty basil. Tear it with your hands right at the end. This keeps it green and fragrant. Fixing these small issues builds your cooking confidence. It also makes the flavors in your gluten free appetizer really sing. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best vinegar for a balsamic glaze?
Use a good quality balsamic vinegar. Look for “aceto balsamico” on the label. It should be thick and sweet already. This makes reducing it into a glaze for your balsamic glaze salad much easier and tastier. A cheaper, thin vinegar will work but needs more sugar and time to get syrupy.
Can I use regular balsamic vinegar for glaze?
Yes, you can. But regular vinegar is often thinner. You will need to simmer it longer with a little honey or sugar. Simmer until it coats a spoon. This turns it into the perfect drizzle for your Caprese salad. It is a simple way to make a fancy touch at home.
How do you keep a Caprese salad from getting soggy?
The key is timing. Do not add salt or dressing until you are ready to serve. Salt draws water from cherry tomatoes. Assemble your cherry tomato salad just before eating. Keep the parts separate until the last minute. This keeps everything fresh and perfect for your 15 minute salad plan.
What can I use instead of fresh mozzarella in a Caprese salad?
For a vegan caprese salad, try firm tofu slices. Marinate them in olive oil and herbs. You could also use avocado for creaminess. If you just want a different cheese, try fresh feta. It will change the flavor but is still delicious. The classic fresh mozzarella salad is hard to beat, though!
Is a balsamic glaze the same as a reduction?
Yes, they are the same thing. “Glaze” is just a friendly name for it. You reduce balsamic vinegar by simmering it. It becomes thick and syrupy. This reduction is your glaze. It is wonderful on many dishes, not just this quick tomato mozzarella salad.
Can I make a balsamic glaze ahead of time?
Absolutely! Making glaze ahead is a smart move. Let it cool after cooking. Then store it in a small jar in the fridge. It will keep for weeks. Having it ready makes throwing together this easy summer salad even faster. *Fun fact: a good balsamic glaze can even be drizzled over strawberries!*
Which tip will you try first?
My Kitchen Table Wish for You
I hope you love making this Speedy Caprese Salad. It holds so many sunny flavors. Food is about sharing joy with people you love.
I would love to hear about your kitchen adventures. Tell me about your family’s favorite versions. Your stories make my day brighter.
Have you tried this recipe? Let me know how it turned out in the comments below. I read every single one.
Happy cooking!
—Elena Rutherford
Speedy Caprese Salad with Balsamic Glaze
Description
A quick and vibrant salad featuring sweet cherry tomatoes, creamy mozzarella, and fresh basil, all tossed in a simple balsamic glaze dressing.
Ingredients
For the Dressing:
Instructions
- Destem the tomatoes and slice larger tomatoes in half while keeping smaller ones whole. Transfer to a large mixing bowl.
- Drain the Ciliegine mozzarella. Keep about half the mozzarella whole while slicing or tearing the remaining balls in half. Transfer to the mixing bowl with the tomatoes.
- Set about half the basil leaves aside. Stack the remaining leaves, roll up lengthwise, and slice them thin (chiffonade). Alternatively, you can tear the basil leaves. Transfer to the mixing bowl. Set aside.
- For the Dressing: In small bowl, add the balsamic glaze, olive oil, salt and optional red pepper flakes. Whisk to incorporate. The mixture will be thick. Set aside.
- Put the Salad Together: Drizzle the balsamic dressing over the tomatoes, mozzarella and basil. Gently toss. Taste for salt adjustment.
- For Serving: transfer to a serving bowl, add a few twists of fresh ground black pepper and garnish with remaining whole basil leaves. Add more to taste. Share right away.
- Best Fresh: This salad is best shared fresh. The tomatoes release their liquids after being salted and the basil tends to wilt. If holding before serving, cover and refrigerate, then let set at room temperature 30 minutes before serving. Add the fresh basil, dressing and any additional salt just before serving. Store leftovers in a lidded container for up to two days.
Notes
- Nutrition information is an estimate based on the provided ingredients and yields approximately 6 servings.