Modern Caprese Salad with Pesto and Balsamic
Caprese Salad is instant love. Ripe, juicy tomatoes paired with creamy cheese and peppery basil, all tossed with extra virgin olive oil, smell like summer to me. Spoon a little of it onto a crusty bread and you are in heaven. Caprese Salad is named after the Italian island of Capri, pronounced kah-preh-seh, and its colors mirror the Italian flag.
The original Italian version is beautifully minimalist. It features ripe tomatoes from the Amalfi coast, fresh buffalo mozzarella, and sweet Genovese basil. The slices are arranged simply on a plate, seasoned with salt and pepper, and finished with a drizzle of olive oil. The flavors are delicate and clean, proving that simplicity is powerful.
In my homemade, stateside version, I lean into convenience and bold flavor. I use colorful cherry tomatoes, fresh mozzarella balls or pearls, and plenty of basil, then dress everything with olive oil, pesto, and a touch of balsamic glaze for tang. The smaller tomatoes make the salad easy to scoop onto bread, turning it into the perfect bite. For an extra indulgent twist, burrata can take place of mozzarella, adding a lush, creamy finish.
How to Make Caprese Salad
A bold, American-style Caprese Salad made with cherry tomatoes and fresh mozzarella balls, finished with olive oil, pesto, and balsamic glaze. Easy to scoop onto crusty bread. Fresh, colorful, and perfect for summer entertaining.
Ingredients
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella balls or pearls, drained
- ½ cup fresh basil leaves, torn or sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons basil pesto
- 1 to 2 tablespoons balsamic glaze
- Salt, to taste
- Freshly cracked black pepper, to taste
Optional: burrata in place of mozzarella for a creamier finish
