Caprese Salad Recipe

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This Caprese Salad Recipe is a wonderful summer side dish and can be ready in 15 minutes or less! Fresh, light and so delicious!

Caprese Salad

Yesterday when we were at Walmart, I almost *almost* bought some tomato plants. Fresh homegrown tomatoes are like candy to me. My grandma had a phenomenal garden since I can remember and her tomatoes were ahhhh-mazing. It could make any tomato hater into a tomato lover.

So, what stopped me from getting the tomato plants? I kill all plants I buy. It’s unfortunate, but true. If I happen to purchase some plants, they scream silently for weeks and somehow mysteriously die a slow and painful death, even though I give them all the water, love and sunshine they could possibly need.

I need to hire a master gardener to teach me their ways slash teach me everything I’m doing wrong because clearly I’m not cut out for this.

Anyways, I bought some baby heirloom tomatoes at the grocery store {who purchased them from farmers who actually know how to grow things} and made this Caprese Salad that you see before you. It’s very similar to this caprese salad I made two years ago, but minus all the lettuce. And since we’re on the topic of caprese salads, this watermelon version is also incredible. I also craved caprese ANYTHING nonstop during my first trimester when I was carrying Eddie.

I think it’s safe to say I like caprese salad.

Caprese Salad

Caprese Salad

Caprese Salad

Caprese Salad Recipe

This Caprese Salad Recipe is a wonderful summer side dish and can be ready in 15 minutes or less! Fresh, light and so delicious!
servings 4 servings
Prep Time 15 mins
Total Time 15 mins


  • 1 lb Bocconcini drained, patted dry and halved, baby mozzarella balls
  • 2 lb colorful heirloom tomatoes washed and halved
  • 15 large basil leaves torn into large pieces
  • cracked black pepper to taste

for the dressing:

  • 1 clove garlic grated
  • 4 teaspoons dijon mustard
  • 4 tablespoons balsamic vinegar
  • 7 tablespoons olive oil
  • salt & pepper to taste


  • Place tomatoes, bocconcini, basil and pepper.
  • Measure all ingredients for dressing into small jar with tight fitting lid. Shake and drizzle over salad. Toss if desired. Serve immediately.


Calories: 560kcal | Carbohydrates: 12g | Protein: 23g | Fat: 49g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 153mg | Potassium: 555mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1968IU | Vitamin C: 32mg | Calcium: 437mg | Iron: 1mg
Course: Side Dish
Cuisine: Italian
Keyword: caprese salad, caprese salad recipe
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Recipe Rating

12 Responses
  1. Michele {Delish Dishes from Michele}

    Looks so refreshing and delicious! Growing up, my dad always grew tomatoes in the summer. Once you’ve had home-grown tomatoes its hard buying them in the produce section. So good!

  2. liz

    Hi, Lauren ! Don’t over water your tomato plants.. They seem to like consistency in watering. Too much and they get overwhelmed. I grow mine in a 5 gallon container do I can control the amount of water I have to use . They love rain water so catch some in a rain barrel or any container when it rains. If you use Miracle grow, only use daily to water until blooms form then just water. There are formulas you can make up to use for organic use. Use tomato cages to support your plants. I lose blooms sometimes because we are so windy in South Texas, so I put them in a sunny protected spot in my back yard. Containers let you move your plants to a spot where they will thrive.

  3. Jessica

    My absolure favorite dressing to put on caprese salad. This dish was a huge success, even for my picky eaters, at a party earlier this year. They asked for the recipe and I passed it on for you. ????

  4. Judy D.

    Are you familiar with Ciliegine balls? Basically, they’re the same as the bocconcini balls you use, but smaller — cherry size. Thus, eliminating the need to cut the larger bocconcini balls. BelGioioso brand has them. I grew up eating Caprese salad and love it to this day (and I’m 71 y.o.). 🙂

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