A Caprese salad—tomatoes, basil, and fresh mozzarella cheese—is one of the easiest and most delicious ways to show off peak-season Southern-grown tomatoes. Give this salad a fun new look by using a mix of multicolored cherry tomatoes and small fresh mozzarella balls (also called “bocconcini”) tossed in a simple vinaigrette. The dressing calls for white balsamic vinegar—regular balsamic vinegar will taste fine, but will turn the cheese brown—but you can use white wine vinegar instead. While we love the look of this side dish on a pretty platter, you can also skewer the ingredients to make Caprese kebabs. Either way, Cherry Tomato Caprese Salad is best served at room temperature (not straight from the refrigerator) when the tomatoes are juicy and the cheese is soft.
2 pint multicolored cherry tomatoes, halved
1 (8-oz.) container small fresh mozzarella balls (such as bocconcini)
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup small fresh basil leaves
How to Make It
Combine tomatoes, mozzarella, oil, vinegar, salt, and pepper in a large bowl. Stir in basil, and serve immediately.