If Caprese Salad is on the menu, I’m ordering it. At home, I love to make this simple homemade chopped version. I think it’s the perfect easy side dish for any BBQ. Tomato, Mozzarella, Basil, and Balsamic Vinegar are one of my all-time favorite flavor combinations. This Caprese salad with cherry tomatoes is my go-to side dish for everything Summer!

up close caprese salad in white bowl

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What’s in this Caprese Salad Recipe?

In the Spring and Summer, you can always find me making Caprese Salad. The fact that this cherry tomato Caprese salad is low-carb and gluten-free makes it the ultimate recipe to bring to any occasion. I love that almost anyone can enjoy it, regardless of special diet.

  • Balsamic Vinegar: Adds a sweet, fruity, and acidic taste to this salad.
  • Honey: Adds a touch of sweetness to the balsamic and helps to thicken it into a rich glaze.
  • Cherry Tomatoes: The perfect bite-sized tomatoes for this chopped salad. You could also use grape tomatoes or chop up a regular tomato.
  • Mozzarella Ciliegine: These whole milk fresh mozzarella balls or “pearls” are the perfect size for a chopped salad, but you could also dice up a larger mozzarella ball.
  • Fresh Basil: Adds a pop of freshness and color to the salad.
  • Salt + Pepper: Enhances the natural flavor of the tomatoes and cheese.

Pro Tip: You can also add 1 tablespoon of olive oil if you’d like the added flavor, but it’s not necessary.

Variations on Chopped Caprese Salad with Cherry Tomatoes

If you can find heirloom cherry tomatoes, they are a great addition to this salad, as each color has a unique taste! I even like to use my herb marinated mozzarella to add just a little extra something!

If you’re looking to spice things up just a bit, you could try sprinkling on some Italian seasoning or crushed red pepper flakes.

how to make caprese salad step by step
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How to Store

I recommend eating within 24 hours, but this chopped Caprese salad will stay good in the refrigerator for 2-3 days. It can get a bit juicy, so drain before serving. It’s always better the fresher you can serve it, but we do love this as leftovers. No shame in your game!

Serving Suggestions

This Caprese Salad with cherry tomatoes is great on its own or even used as a fresh salsa for chicken, fish, or homemade fresh pasta! Save some of this and throw it on a burger, or simply enjoy it with some cheese focaccia.

We love to serve it with Italian classics, like Grandma’s homemade meatballs, stuffed shells, lasagna, baked ziti, shrimp scampi, or chicken parmesan.

side view of caprese salad

5-Star Reviews

“Had this at a restaurant a few years ago and it was delicious. Had a craving for it tonight it was wonderful and quickly made!” – Tywanda Lowe

“Hey there, stumbled upon this recipe when looking for caprese salads and this was such a winner! I made it pretty much as instructed; the only difference was I added chopped and skinned cucumbers as per another recipe which just added more crunch. Seriously, that balsamic honey reduction? This is 100% going into our hosting recipe repertoire. Thanks for posting!” – Jo

Recipe Card

Chopped Caprese Salad Recipe

4.57 from 128 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4
Author: Becky Hardin
up close caprese salad in white bowl
This Chopped Caprese Salad recipe is always loved by all. Double or triple the recipe to serve at a family get-together or work BBQ. It’s so versatile and delicious with so many foods.
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Ingredients 

  • ½ cup balsamic vinegar
  • 2 tablespoons honey
  • 10 ounces cherry tomatoes chopped in half
  • 8 ounces Mozzarella Ciliegine "cherry-sized" whole milk fresh mozzarella
  • ¼ cup chopped fresh basil
  • Kosher salt and freshly ground black pepper to taste

Instructions 

  • Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it's reduced by approximately half and thickened to your liking (about 10-15 min), remove from the heat. Be careful it doesn't get too thick, but a bit syrupy is good.
    ½ cup balsamic vinegar, 2 tablespoons honey
  • Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.
    10 ounces cherry tomatoes, 8 ounces Mozzarella Ciliegine, ¼ cup chopped fresh basil, Kosher salt and freshly ground black pepper

Video

Becky’s Tips

  • You can also add 1 tablespoon of olive oil if you’d like the added flavor, but it’s not necessary.
Storage: Chopped Caprese salad is best enjoyed within 24 hours of being made but will keep well in an airtight container in the refrigerator for up to 3 days. Drain excess liquid before serving.
Calories: 215kcalCarbohydrates: 17gProtein: 11gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gCholesterol: 20mgSodium: 637mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 426IUVitamin C: 16mgCalcium: 223mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

More Recipes featuring Caprese Salad Flavors

What is Caprese Salad?

Caprese Salad is a salad originating in Capri, Italy that is traditionally made with tomato, mozzarella cheese, fresh basil, and balsamic dressing. We have changed things up a bit but kept it classic. It’s one of my very favorite recipes on the site!

Is Caprese salad healthy?

Yes, this Caprese salad with cherry tomatoes is very healthy! It’s high in protein, vitamin C, and calcium. The mozzarella is a bit high in saturated fat, but overall this dish has a good balance!

How do you cut tomatoes for Caprese?

For this chopped Caprese salad recipe, we simply cut cherry tomatoes in half. For ease, you could place your tomatoes between two plates and slice horizontally to cut a bunch all at once!

How do you keep cut tomatoes from getting soggy?

The best way to keep tomatoes from getting soggy is to eat them right away! The longer they sit, the more juice they will release, so you may need to drain the salad if you’re saving it for later. You could also wait and add the tomatoes just before serving.

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.57 from 128 votes (111 ratings without comment)
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Melissa Griffiths
Melissa Griffiths
August 26, 2017 8:11 pm

Mmm….caprese! If this is what you ate in Italiy, I think Italy and I would get along just fine. :)5 stars

hk
hk
August 10, 2017 3:42 am

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Medassignments.com
Medassignments.com
July 14, 2017 6:24 am

This is really a great stuff for sharing. Keep it up. Thanks for sharing.5 stars

karla
karla
May 6, 2017 2:23 pm

My favorite. Here is a suggestion I take a inexpensive bottle of balsamic vinegar and pour I the whole bottle in a saucepan and cook to reduce by half when cool pour back in to the bottle and use that on my career salad give a whole new taste to the salad. I keep the remaining in the fridge for later use.5 stars

Vishnu Sahasranamam
Vishnu Sahasranamam
September 16, 2016 11:23 pm

These are the absolute best! One of my favorites, just made them Sunday????5 stars

Sandy Lai
Sandy Lai
August 4, 2016 11:11 pm

I add some chopped garlic and a little sea salt5 stars

Megan
Megan
May 15, 2016 3:03 pm

How long will it stay good in the fridge for?

Nisha
Nisha
April 23, 2016 6:14 pm

I’ve been making these for years! Great simple recipe, thanks for putting this up! I’m eating one right now lol5 stars

Christina Battaglia
Christina Battaglia
January 24, 2016 2:19 pm

Super yummy! Thanks for the recipe!5 stars

Susie Gall
Susie Gall
May 15, 2015 10:50 am

One of my favorites – ever!!! Love your photos!5 stars

Becky Hardin
Becky Hardin
May 21, 2015 7:34 pm
Reply to  Susie Gall

Thanks mom :)