Marinated Caprese Salad



Is there anything better than fresh tomatoes, cheese, and basil tossed with a garlic/olive oil dressing?  This marinated caprese {pronounced Cah-Prehz-Hee} salad is a perfectly light, refreshing summer meal or side dish and honestly, I could eat it all day long and be content.

Marinated Caprese Salad

Marinated Caprese Salad


  • 6-8 ounces fresh mozzarella cheese, diced into bite-sized pieces
  • 4-5 roma tomatoes {or other tomato}, diced
  • 8-10 fresh basil leaves, finely chopped
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • generous dash fresh ground black pepper
  • 1/3 cup olive oil


  1. Combine the vinegar, garlic, salt, dry mustard, and pepper in a small bowl or blender {I use my small electric food processor}. Add the oil in a slow, steady drizzle, whisking or blending until the oil is thoroughly emulsified and combined.
  2. In a wide, shallow dish, combine the tomatoes, cheese, and basil. Pour the dressing over the ingredients and toss to combine.
  3. Let the salad marinate, covered, in the refrigerator for 30 minutes to 3 hours.
  4. Serve the salad with slices of baguette {sourdough or regular}.


When we first eat this salad we scoop it onto the bread. If there are any leftovers we cube the bread and mix it in with the salad when we're ready to serve it.


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2 Responses to Marinated Caprese Salad

  1. Madonna/aka/Ms. Lemon August 5, 2013 at 11:57 am #

    I love this salad.

  2. Small Talk Mama September 10, 2013 at 4:04 am #

    Lori, this looks delicious!!! I will have to try it. . . soon.

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