You don’t need a stove. You don’t need to marinate anything or blend dressings until your arm goes numb. What you do need is a plate, a knife, and ingredients that speak for themselves. That’s the soul of a Caprese salad.

The flavor is different when you use cherry tomatoes — sweet little bursts that practically do the heavy lifting for you. They don’t need a thing except to be halved and shown off. And paired with cool mozzarella, torn basil, a splash of olive oil — it becomes more than the sum of its parts.

I’ve made versions with big tomatoes too, but this one? This one feels more alive. A little more casual, more forgiving. An authentic Caprese salad, but one that doesn’t mind if you eat it straight out of the bowl on your porch with no one watching.

Active Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Ingredients

Keep it tight. Good ingredients, no extras.

• 1 cup cherry tomatoes, halved (the riper the better)
• 1 ball fresh mozzarella or mozzarella pearls
• A handful of fresh basil leaves, whole or gently torn
• 1½ tbsp extra virgin olive oil
• A drizzle of balsamic glaze (totally optional)
• Pinch of flaky sea salt and cracked black pepper

Instructions

Preparation

Start with the tomatoes. Rinse them well, pat them dry, then slice in half. If some are extra small, leave them whole for variety in the bite.

Next, deal with the mozzarella. If it’s one large ball, tear it up into soft pieces. Pearls? Just toss them in. They’re perfect as they are.

Basil’s up next. Give it a rinse and dry the leaves gently. Whole leaves make for a better texture, and they hold their shape beautifully against the softness of the cheese.

Cooking

There is none. If you’re heating anything here, you’ve misunderstood the vibe.

All you do is assemble.

Layer tomatoes, cheese, and basil on a wide plate or shallow bowl. No need to overthink the pattern — scatter it, balance it, make it feel a little wild.

Pour olive oil over the top slowly. Let it glide across the cheese and nestle into the tomatoes. If you’re into balsamic glaze, now’s your moment. A quick drizzle is all it needs.

Sprinkle it with salt and a twist of pepper right at the end. Don’t skip that part. It wakes everything up.

Serving

This dish waits for no one. Serve it at room temp while the tomatoes are still juicy and the basil hasn’t wilted.

Perfect by itself, but if you want to build around it:

• Add a few slices of crusty sourdough or a toasted baguette
• Plate next to grilled vegetables or fresh greens
• Top with roasted nuts for a touch of crunch

Nutritional Value Per One Serving

Nutrition Facts
one serving:

• Calories: 220
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 260mg
• Total Carbohydrates: 6g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 9g

Tips and Variations

It’s not the kind of salad that wants to be reinvented — but you’ve got a little room to roam:

• Mix the tomatoes – Use red, yellow, or even black cherry tomatoes for depth and color.
• Switch the cheese – Try burrata if you’re feeling extra; it melts into the oil like magic.
• Play with herbs – Basil leads the way, but a bit of mint or lemon zest can sneak in nicely.

Don’t refrigerate it once it’s dressed. Cold temperatures make the cheese stiff and the basil sad.

Conclusion

This isn’t complicated food. This is reach-into-the-fridge-and-actually-smile food. A Caprese salad recipe with cherry tomatoes that feels light, sharp, and real in a way that over-styled dishes forget.

It works as a side, sure. But some days, it becomes the whole meal — salty, soft, sweet, and green. It’s not trying hard. And that’s exactly why it works.

Hungry for more? Explore our handpicked collection of delicious salad recipes.