Michael Henry
The Secret to a Truly Great Caprese Salad? Start with fresh, organic ingredients.
I’ve learned that taking the time to choose fresh, organic staples is what turns a simple dish into something memorable. This Caprese Salad with Cherry Tomatoes is proof: clean, vibrant, and full of flavor thanks to a few high-quality ingredients and a little intentional care.
It’s tomato season, and if your garden is anything like mine, you’re swimming in sweet, sun-ripened cherry tomatoes. This recipe was born out of necessity, in the best way, thanks to the overflowing vines in our greenhouse. It’s the perfect way to let those peak-season tomatoes shine.
There’s no heavy seasoning or complex cooking process here. It’s just fresh produce, creamy cheese, good oil, and a drizzle of something tangy. So if even one ingredient is off? You’ll taste it.
Grab Your Ingredients!
Ingredients:
- 4 cups cherry tomatoes
- 12 oz fresh mozzarella pearls
- 10 fresh basil leaves, plus more for garnish
- ½ cup toasted pine nuts
- ¼ cup extra virgin olive oil
- 1 large sweet onion, diced into 1” cubes
- ½ cup balsamic vinegar (reduced to ¼ cup)
- 2 oz microgreens
- Flaky sea salt and fresh ground black pepper
Step 1: Balsamic Reduction
Simmer ½ cup balsamic vinegar over low heat for about 20 minutes, stirring often, until it thickens like maple syrup. Cool before drizzling.
Step 2: Sauté Onions
Sauté diced onion in 2 tbsp olive oil over medium heat with ½ tsp salt and 1 tbsp water. Cook 10 minutes for translucent, 20 for golden, or 30+ for jammy. Deglaze with a splash of water and cool. This is what they should look like after 20 minutes.
Step 3: Basil Oil Dressing
Blend 10 basil leaves, ¼ tsp sea salt, and ¼ cup olive oil with an immersion blender. Strain for a clean oil or leave rustic.
Step 3: Assembly
Halve the cherry tomatoes and arrange on a platter. Add mozzarella, microgreens, onions, and pine nuts. Drizzle with basil oil and balsamic reduction. Sprinkle with flaky salt, cracked pepper, and garnish with basil.
Final Word: Trust the Ingredients
Simple food only works when every ingredient earns its spot on the plate. So don’t settle. Take the time to find what’s fresh, what’s organic, and what tastes like it came from your own garden.
Because the best portions are the good ones.
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Caprese Salad with Cherry Tomatoes
- Total Time: 30 minutes
- Yield: 6 Servings
Description
Fresh, vibrant, and packed with flavor—this Caprese Salad with cherry tomatoes, organic mozzarella, and house-made basil oil is a summer staple. We tracked down the best fresh ingredients so you don’t have to. Simple, elegant, and full of good energy.
Ingredients
4 cups of cherry tomatoes
12 oz fresh mozzarella pearls
10 fresh basil leaves, plus more for garnish
1/2 cup toasted pine nuts
1/4 cup of extra virgin olive oil
1 large sweet onion, diced into 1″ cubes
1/2 cup of balsamic vinegar (reduced to 1/4 cup)
2 oz of microgreens
Flaky sea salt and fresh ground black pepper
Instructions
For the balsamic reduction:
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Add 1/2 cup of balsamic vinegar to a small saucepan and simmer gently, stirring frequently, for 20 minutes or until the desired thickness is achieved. You want it to be the consistency of maple syrup. Do not boil aggressively, or it will burn and turn bitter.
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Allow the mixture to cool while preparing the rest of the salad.
Preparing the onions:
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As the balsamic vinegar is reducing, add two tablespoons of olive oil to a pan, and turn on medium heat.
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Add the diced onions, a 1/2 teaspoon of salt and a tablespoon of water.
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Saute until desired: 10 minutes for translucent, 20 minutes for golden, and 30 minutes or more for jammy and sweet.
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Deglaze with an additional tablespoon of water and set aside to cool.
Dressing:
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Place the olive oil and 10 basil leaves in a large mason jar, then use an immersion blender with 1/4 teaspoon of sea salt.
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Blend until smooth, and strain for a clean finish or use as is for a more rustic style.
Assembly:
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Cut cherry tomatoes in half and place them onto a large serving platter.
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Scatter the mozzarella pearls and the microgreens evenly over the tomatoes.
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Add the sauteed onions then sprinkle the toasted pine nuts generously over everything.
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Drizzle with the basil oil and balsamic reduction, season with salt and pepper, and garnish with a sprig of basil.
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Enjoy!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 1
- Calories: 397.5
- Sugar: 9.2
- Sodium: 110.8
- Fat: 33
- Saturated Fat: 11.8
- Unsaturated Fat: 20.2
- Carbohydrates: 14.5
- Fiber: 2.8
- Protein: 15.3
- Cholesterol: 50
There’s no heavy seasoning or complex cooking process here. This Caprese Salad with Cherry Tomatoes is just fresh produce, creamy cheese, good oil, and a drizzle of something tangy. So if even one ingredient is off? You’ll taste it.
That’s why I’ve put in the work to find the good ingredients so you don’t have to—starting with the hardest one to source: organic fresh mozzarella pearls.
If you’ve ever tried to track these down, you know the struggle. I searched high and low (and in every dairy case from here to kingdom come), and finally found two solid options that consistently deliver the freshness, creaminess, and quality I was looking for:
Pair that with sweet cherry tomatoes, fresh basil, toasted pine nuts, and a house-made basil oil? You’ve got yourself a Caprese that tastes like summer, elevated.
I even took it up another notch with jammy sweet onions (yes, onions in a Caprese—trust us), and a homemade balsamic reduction that brings just the right punch. Microgreens give it a little extra flair and pinenuts give it texture because you deserve it.
Whether you’re feeding a crowd or just treating yourself, this recipe is one of those “wow” dishes that looks fancy, tastes incredible, and feels good to eat.
