Cherry Tomato Caprese Salad
User Reviews
4.5
Cherry Tomato Caprese Salad
Description
The Cherry Tomato Caprese Salad features fresh cherry or grape tomatoes cut into quarters and tossed with sugar, salt, and black pepper to draw out their natural juices. After standing, the tomatoes are drained and seeds separated to avoid bitterness. The juices are simmered with balsamic vinegar and garlic until thickened into a syrupy glaze that intensifies their flavor.
The salad is assembled by combining the tomatoes with fresh mozzarella cubes and chopped basil, dressed lightly with extra virgin olive oil and the reduced balsamic-garlic mixture. This preparation balances the sweetness and acidity from the tomatoes and vinegar with creamy cheese and fragrant basil, delivering a refreshing yet rich profile.
This salad is ideal as a light appetizer or side dish during spring and summer months when tomatoes are at peak ripeness. The method enhances the natural taste of the tomatoes and ensures a well-rounded texture through the combination of fresh and cooked components.
Ingredients
- 2 pints tomatoes quartered, cherry or grape
- ½ teaspoon sugar
- salt
- black pepper
- 1 tablespoon balsamic vinegar
- 1 garlic minced, clove
- 2 tablespoons extra-virgin olive oil
- 8 ounces mozzarella cheese cut into 1/2-inch cubes and patted dry, fresh
- 1 cup basil chopped, fresh
Instructions
- In a large bowl, toss the tomatoes, sugar and 1/4 teaspoon salt together. Let the mixture stand for 30 minutes so that the tomatoes give up some of their juices.
- Transfer the tomatoes and any accumulated liquid to a salad spinner and spin to remove the seeds and the liquid. Then pour the accumulated seeds and liquid into a fine-mesh strainer to remove the seeds, reserving the liquid. (I don’t have a salad spinner, so I dumped the all of the tomatoes and juices into a fine mesh strainer set over a liquid measuring cup and pressed on the tomatoes lightly to give up more of their juices. I picked out a few of the seeds but didn’t worry so much about eliminating all of them.)
- Return the tomatoes to the original bowl and pour the tomato liquid into a small saucepan (you should have between 1/3 and 1/2 cup of liquid).
- To the small saucepan, add the vinegar and garlic. Simmer over medium heat until the mixture is reduced to about 3 tablespoons. This will take about 5 minutes. Cool to room temperature and then whisk in the olive oil.
- Add the mozzarella cheese, basil and cooled dressing to the bowl with the tomatoes and toss to combine. Season with salt and pepper. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 283kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 383mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
