Ingredients
Salad Ingredients
- 3 cups cherry tomatoes
- 1 ½ cups bocconcini or ciliegine (small mozzarella balls), drained (or use diced mozzarella)
- 1/2 cup fresh basil leaves, torn or chiffonade (plus more to taste)
- 1 tablespoon capers, drained (optional)
Dressing
- 2 tablespoons olive oil (or to taste)
- 1 teaspoon sea salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons balsamic glaze
Instructions
- Combine Ingredients: In a large bowl, add the cherry tomatoes, bocconcini, fresh basil, capers, olive oil, sea salt, and black pepper. Gently stir or toss to combine all ingredients evenly and coat the salad with the dressing.
- Add Balsamic Glaze: Drizzle the balsamic glaze over the salad to taste. Stir lightly to incorporate the glaze, then adjust seasoning by adding more salt, pepper, basil, or olive oil if desired. Optionally, include other fresh vegetables such as cucumbers or zucchini for added texture.
- Chill (Optional): For best flavor, optionally cover the salad and chill it in the refrigerator for 15 to 30 minutes before serving. This allows the flavors to meld together.
- Serve Immediately: Serve the salad fresh. Avoid making the salad too far in advance or chilling it for longer than an hour, as the salt will cause the tomatoes to release juice, making the salad watery, and the basil will oxidize.
Notes
- You can add other fresh vegetables such as cucumbers or zucchini to the salad if desired.
- The salad is best served fresh or within one hour of chilling to prevent watery texture and oxidation of basil.
- Adjust seasoning to your taste by adding more salt, pepper, olive oil, or basil as needed.
- Omit capers if you prefer a milder flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
