Cherry Tomato Caprese Salad

Once the weather begins to turn and the sun graces our presence once more, I’m always eager to pull out my favorite spring and summer recipes to welcome the new seasons. One of my favorite dishes when I’m planning on spending plenty of time outside is salad. Easy to throw together and healthy at the same time, this is a perfect option for a wide variety of tastes.

A light treat for warm weather, one of my favorite salads is this flavorful, light cherry tomato caprese salad. It takes almost no time to make and tastes irresistibly fresh – and it doesn’t require even a second of oven time, saving you from heating up your home as the heat rises outdoors. You don’t have to save it for warm weather only, either. With your indoor garden, you can grow fresh tomatoes and basil all year long.

Prep Time: approx. 10 Minutes. Cook Time: approx. 35 Minutes. Ready in: approx. 45 Minutes.

  •  Lettuce, arugula, spinach or even dandelion greens 
  •  2 pints cherry tomatoes, quartered
  •  Salt and pepper, to taste
  •  ½ teaspoon sugar
  •  1 garlic clove, minced
  •  1 tablespoon balsamic vinegar
  •  8 ounces fresh mozzarella cheese, patted dry and cut into 1/2-inch cubes
  •  2 tablespoons extra-virgin olive oil
  •  1 cup chopped fresh basil

First things first: take the sugar, ¼ teaspoon of salt, and cherry tomatoes and toss them together in a large bowl. Let the mixture rest for 30 minutes.

Once the time is up, put the tomatoes along with any liquid that has accumulated in a fine mesh strainer and collect the liquid in a separate container. 

Return the freshly strained tomatoes to their original bowl and let them rest while you pour the reserved tomato liquid into a sauce pan (there should be between 1/3 and 1/2 cups). Add the garlic and vinegar to the pot and simmer everything together over medium heat for about five minutes, or until the mixture has been reduced to about three tablespoons. 

Now cool the sauce to room temperature and whisk the olive oil into it. Add mozzarella cheese, cooled dressing, and basil to the tomatoes and toss. 

Season with pepper and salt. 

Time to eat! Whether you’re heading outside to eat under the sun or are enjoying cooler temperatures indoors, this dish is best served immediately. 

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