Summertime salads are really where it's at and this Caprese Salad with Cherry Tomatoes and Basil Oil is the pinnacle of a simple salad packed with the flavors of the season. This cherry tomato caprese salad is gently dressed with a simple vinaigrette of extra virgin olive oil that is infused with fresh basil leaves and stems. It's a side dish you'll make to celebrate the ripe cherry tomatoes found at the farmers market.
Scroll down to see how we whip this up in less than 20 minutes and check out my short video for how to make an easy basil oil that takes this perfect summer salad to new heights.
A Salad That Celebrates Fresh Ingredients
One of my favorite things about a classic caprese salad, or insalata caprese, is that it's packed with the best flavor featuring fresh tomatoes. It's the perfect way to savor peak freshness of the heirloom tomatoes we tend to find in our weekly CSA box this time of year. It's also such an easy salad to be prepared in a matter of minutes. I love that it can be served as part of a main course. It is also great as a side salad accompanying our favorite grilled proteins.
For this easy caprese salad recipe it's also highly customizable for the simple ingredients we use. Peak-season tomatoes are a must. They're sweet summertime perfection! And the colorful tomatoes we find at the farmers market make this salad its own work of art. You can use any delicious variation of seasonal tomatoes. Fresh roma tomatoes work well along with ripe cherry tomatoes, heirloom cherry tomatoes, or grape tomatoes.
I love using a variety of colorful cherry tomatoes. I can slice them into quarters making the perfect bites for this easy cherry tomato salad. Fresh mozzarella cheese is a must. I also love a creamy mozzarella cheese like burrata for this.
The combination of cherry tomatoes with the burrata is a dance for our taste buds. It also is the perfect topping for thick slices of crusty bread. To dress our salad, we'll make our own basil oil. The simplicity of the oil is packed with so much flavor that I personally omit the balsamic glaze for this salad. Whisked with a bit of fresh lemon zest and white wine vinegar it offers a bright acidic note that pairs with the rich creaminess of the cheese and the savory sweetness of our tomatoes. It's utter perfection.
How to Make Basil Oil for this Caprese Salad Recipe with Cherry Tomatoes
Set aside an hour to make the basil oil. That's not factored into the recipe for our caprese salad here, but it's worth the effort to prep because it's absolutely delicious. Here's how to make it (quick video tutorial here on Instagram):
Step 1: Blanch Basil
- Begin by removing the stems from one small bunch of basil from its leaves, setting each aside separately. Trim off any tough woody bits and discard.
- Bring a pot of water to boil. Arrange an ice bath by filling a large mixing bowl with water and ice cubes. Set to the side as we prepare to blanch our basil leaves and stems.
- Once the water is boiling, place basil stems in the boiling water for 30 to 60 seconds. Immediately remove and plunge into the ice bath to slow the cooking. The stems will hold their bright green color but are now a bit more tender. We'll want this texture as we'll blend them with the leaves.
- Repeat the process with the basil leaves.
Step 2: Blend with Oil & Strain Out Sediment
- Place the blanched basil stems and leaves in the base of a high-performance blender. Blend with about ½ cup of extra-virgin olive oil until smooth.
- Fit a fine mesh strainer with a bit of cheesecloth over a medium bowl or measuring cup with a pour spout. Allow basil oil to drain, sifting out the sediment.
Optional step to really strain out sediment from oil: create a separatory funnel. We do this by pouring the basil oil into a piping bag. Use string or kitchen twine to close the top of the bag. Secure it in an upright position so the tip of the piping bag is not touching the counter. I used a kitchen cupboard setting a few plates on the top of the bag so that it could hang off from the edge. Within an hour, you'll see the last bits of sediment sink to the bottom. The basil oil separates to the top. It's the coolest mini science experiment! Once ready, cut the tip of the bag to drain out the sediment. Quickly close the bag then grab your storage container to drain the finished basil oil. Yes, it's an extra step. But, it's the best way to ensure you've got as much sediment removed for your basil oil to use as the base of the dressing for this delicious salad.
Assembling This Caprese Salad in Minutes
This delicious summertime salad is ready in just 15 minutes, once we've got our basil oil ready. And it couldn't be easier to make. To start, we'll make the dressing by whisking together the lemon zest, basil oil, and white wine vinegar. Season with kosher salt and ground pepper as desired. Set to the side while assembling the platter of tomatoes and creamy cheese.
To arrange the salad, break apart the burrata into a shallow bowl. Quarter tomatoes and add them along the top of the burrata in free form fashion. Season tomatoes with a pinch of flaky sea salt and a grind of black pepper. Next, tear the basil leaves and sprinkle as garnish on top of tomatoes. Drizzle vinaigrette over the top and serve. It's that easy!
More Summer Recipe Ideas
Summer is all about celebrating fresh ingredients. Check out all the recipes I love for the season. Or click on my current faves below:
Caprese Salad with Cherry Tomatoes and Basil Oil
Ingredients
- 1 ball burrata
- 1 pint cherry tomatoes quartered
- ½ cup basil leaves
- Flaky salt & ground black pepper
- 2 tablespoons basil oil or basil infused olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon lemon zest
Instructions
- To make the dressing: whisk together the lemon zest, oil, and vinegar. Season with kosher salt and ground pepper as desired.
- To arrange the salad, break apart the burrata on a shallow bowl. Quarter tomatoes and add them along the top of the burrata in free form fashion. Season tomatoes with a pinch of flaky sea salt and a grind of black pepper.
- Tear the basil leaves and sprinkle as garnish on top of tomatoes. Drizzle vinaigrette over the top and serve.
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