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Insalata Caprese

A classic Caprese salad has colors that resemble the Italian flag. For extra zing, I add a splash of balsamic vinegar. —Melba Wilson, Murrells Inlet, SC
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 2-1/2 pounds plum tomatoes (about 10), cut into 1-inch pieces
  • 1 carton (8 ounces) fresh mozzarella cheese pearls
  • 1/2 cup pitted ripe olives
  • 3 tablespoons olive oil
  • 1/4 cup thinly sliced fresh basil
  • 2 teaspoons minced fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Balsamic vinegar, optional


  • In a large bowl, mix tomatoes, cheese pearls and olives. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper; toss to coat. Let stand 10 minutes before serving. If desired, drizzle with vinegar.
Nutrition Facts
3/4 cup: 160 calories, 12g fat (5g saturated fat), 22mg cholesterol, 257mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 6g protein.

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Average Rating:
  • Katy's mom
    Dec 11, 2020

    Good dish that can be adjusted to one's own taste. This is best in the summer with garden tomatoes. Lacking that, grape or cherry tomatoes are usually much more flavorful than the larger varieties if purchased off-season.

  • pdarwin
    Feb 29, 2016

    I found this to be a easy way to prepare a caprese salad for a large group instead of doing individual salads as I usually do. The ripe olives added a nice touch. I used cherub tomatoes and sliced them in half instead of the plum tomatoes. Very pretty dish and more importantly delicious. volunteer field editor

  • pajamaangel
    Jan 28, 2016

    This was ok. I prefer my tomatoes and mozzarella to be marinated in the balsamic vinegar and oil. It gives it more flavor that way.

  • KarenKeefe
    Nov 16, 2015

    This is simply delightful with any heavy pasta dish!

  • DeboraLZ
    Nov 1, 2015

    Just perfect! I used cherry tomatoes and cut them in half. I did add the balsamic vinegar, and it was so good with the fresh herbs.