Caprese Salad Bowl

Caprese salad bowl has become my favorite answer when I want something fresh and satisfying without turning on the stove and I remember the first time I made it I had just come back from a long trip and my fridge was nearly empty except for a handful of cherry tomatoes a ball of mozzarella and a bunch of basil from my little windowsill garden and I tossed it all into a bowl with a drizzle of balsamic and it was everything I needed.

Now I make it all the time whether it’s for a quick solo lunch or a vibrant side dish when guests come over and the contrast of sweet tomatoes creamy mozzarella and fragrant basil never fails to impress and it looks fancy but it’s so effortless and that’s exactly why I love it.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cherry tomatoes – Juicy and sweet the base of the bowl’s fresh flavor
• Mozzarella pearls – Soft and creamy they bring the perfect richness
• Fresh basil – Aromatic and bright this herb ties the whole dish together
• Olive oil – Adds smoothness and helps all the flavors blend beautifully
• Balsamic glaze – A sweet and tangy finish that takes it over the top
• Salt and black pepper – To enhance and balance the natural ingredients

Tools You’ll Need

• Sharp knife – To cut the cherry tomatoes cleanly without crushing them
• Cutting board – For prepping all the fresh ingredients easily
• Mixing bowl – To bring everything together evenly before plating
• Serving spoon or tongs – To gently toss and serve the salad
• Small spoon or squeeze bottle – For drizzling the balsamic glaze beautifully

Instructions

Step 1:

I start by slicing the cherry tomatoes in half and I like to keep them slightly uneven for a more natural rustic look and it also helps release a bit of their juice.

Step 2:

I add the tomatoes to a bowl along with the mozzarella pearls and I tear the fresh basil leaves by hand instead of chopping them so they stay full and aromatic.

Step 3:

I drizzle olive oil over the bowl and season everything with salt and freshly cracked black pepper and I give it all a gentle toss to make sure everything is coated evenly.

Step 4:

Right before serving I drizzle the balsamic glaze over the top and I like to go back and forth across the bowl so every bite gets a little sweet tangy hit.

Tips

If you don’t have mozzarella pearls just cut a fresh mozzarella ball into bite-sized pieces and to really elevate the flavor use high-quality olive oil and aged balsamic and for a heartier version I sometimes add avocado slices or serve it on a bed of arugula or baby spinach.

Ways to Serve

This Caprese salad bowl is perfect on its own as a refreshing lunch and I also love serving it alongside grilled chicken steaks or even with toasted sourdough and it makes a great appetizer for dinner parties or part of a larger antipasto spread too.

Frequently Asked Questions

Can I make Caprese salad bowl ahead of time?

Yes but I recommend waiting to add the basil and balsamic glaze until just before serving so it stays fresh and vibrant.

Can I use regular mozzarella instead of pearls?

Absolutely just cut it into smaller pieces to make it easier to serve and eat.

Is Caprese salad bowl served cold or room temperature?

I like it best at room temperature because the flavors are more pronounced but it’s delicious either way.

See You in the Kitchen

I hope you try this Caprese salad bowl soon! It’s one of those recipes that feels fancy but is secretly so easy and I’d love to know if you add your own twist or enjoy it as is. Leave a comment or snap a photo to share your version with me!

Happy Cooking!

Print