Marinated Caprese Salad
This Marinated Caprese Salad recipe is a great side dish. Marinated in balsamic dressing and herbs, it is bursting with flavor.
If you want a colorful appetizer or side dish, this Marinated Caprese Salad is perfect.
MARINATED CAPRESE SALAD
We’re going on a cruise in a month and I’ve been looking for swimsuits online. If you have any recommendations on where to get modest and cute swimsuits I would love to hear them.
What I don’t love is that once you search anything online all of the ads on your sidebar immediately turn into whatever you’ve been searching for.
I swear I’ve even just talked about things like See’s candy, not even searched it, and I started getting See’s chocolate ads. Big Brother is real…I’m telling ya.
So now I can’t get away from the swimsuit ads. Whenever I scroll through Instagram (keep in mind that 95% of the people I follow are food bloggers) every other frame is an ad for some swimsuit company.
Food, food, food, swimsuit. Food, swimsuit, food, food. You get the picture.
I think it has subconsciously made me stop looking at cupcakes and start looking at healthier food.
Caprese salad is one of my favorite salads ever. My only issue ever is that if not done right the tomatoes can be soggy and there isn’t enough flavor.
The reason I love this Marinated Caprese Salad recipe solves that problem because it uses cherry tomatoes which have a little more snap back.
And the little pearl mozzarella are so cute! If you can’t find them by all means just dice up any mozzarella balls into chunks.
This salad reminds me a lot of this Caprese Pesto Pasta Salad.
Since the salad is marinated in balsamic vinegar you don’t really need the balsamic glaze on top but it does give it that pop of color.
If you love this Marinated Caprese Salad, you’ll love these recipes:
Marinated Caprese Salad
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (or white balsamic for a lighter color)
- 2 tablespoons chopped fresh flat leaf parsley (see Note)
- 3 tablespoons chopped fresh basil
- 1 teaspoon fresh oregano (see Note)
- 1/4 teaspoon salt
- pinch of sugar (cuts the acidity)
- 4 cups halved cherry or grape tomatoes (2 pints)
- 8 ounces pearl mozzarella balls
- balsamic glaze (optional)
In a large bowl, combine the olive, vinegar, herbs, salt, and sugar. Add the tomatoes and toss to combine. Add more salt and pepper to taste. Chill at least an hour or until ready to serve.
Before serving toss together with mozzarella. Garnish with additional basil and drizzle with balsamic glaze if desired.
Fresh herbs are best but you can sub with dried. Just remember 1 tablespoon of fresh herbs is equal to 1 teaspoon of dried herbs.
I like the taste of balsamic but it can turn the mozzarella balls dark which isn't very pretty. You can either use a white balsamic vinegar or toss in the balls at the last second before serving.
A reduced balsamic glaze can be drizzled on top when ready to serve. This is sold by the regular balsamic. It's not necessary but it does dress up the dish.