Caprese Cherry Tomato Salad with Mozzarella
This is a super simple Italian salad made using fresh mozzarella di bufala, tomatoes, basil, seasonings, and olive oil over the top. It's perfect for a lighter nutritious lunch in summertime but can be used as an appetizer or side all year long.
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 10 minutes mins
Course Appetizer, Lunch, Salad, Side Dish
Cuisine Italian, Mediterranean
- 2 1/2 cups cherry tomatoes (or 5 cuor di bue tomatoes)
- 1 handful basil, fresh
- 1 tsp oregano, dried
- 3 tbsp olive oil, extra virgin
- salt
- pepper
Wash and dry up everything.
If you're not choosing cherry tomatoes cut pieces of 6-7 mm with an appropriate knife.
Place on a wooden board and cover lightly with salt.
Cut the mozzarlella into 6 - 7 mm pieces and dry with a cotton cloth to absorb the water.
In a dish or plate, alternate tomatoes and mozzarella adding some basil leaves every now and then.
Sprinkle the dried oregano and optionally some pepper.
Add a few other basil leaves and a drizzle of olive oil
Serve and taste immediately. Enjoy!
Keyword basil, cherry tomatoes, cuor di bue, date tomatoes, mozzarella, mozzarella di bufala, pachino