Marinated Summer Caprese Salad
This Summer Caprese Salad is loaded with juicy tomatoes and creamy balls of mozzarella cheese all marinated in a delicious combination of olive oil, balsamic vinegar, garlic and fresh herbs!
Servings: 6 Servings
Ingredients
- 2 cups cherry tomatoes sliced in half
- 8 oz fresh mozzarella balls ciliegine
- 1/3 cup olive oil
- 1 Tbsp balsamic vinegar
- 2 cloves garlic minced
- 1/4 cup basil leaves finely chopped (plus more to add right before serving)
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- To make the marinade, in a small bowl or jar, whisk together olive oil, balsamic vinegar, garlic, chopped basil, onion powder, dried oregano, red pepper flakes, salt and pepper.
- In a large bowl, add your sliced tomatoes and mozzarella balls and drizzle the olive oil mixture over top. Toss together until everything is coated, cover with plastic wrap and let everything marinate in the fridge for up to 2 hours or overnight (see notes for best marinating time).
- When ready to serve, take the salad out of the fridge about 30 minutes to an hour before so that the olive oil can come back to room temperature and return to liquid form. Add a little more fresh basil and season as needed right before serving. Enjoy!
Notes
*Salad can marinate for a minimum of 2 hours or even overnight (24 hours), however I don't recommend marinating longer than 24 hours as the balsamic vinegar will start to break down the cheese and potentially change the texture. I find that the sweet spot for this recipe is marinating for about 6 to 7 hours for the best taste!
Nutrition
Serving: 1/6th of recipe | Calories: 216kcal | Carbohydrates: 4.6g | Protein: 7.4g | Fat: 18.9g | Saturated Fat: 6.5g | Sodium: 201.9mg | Fiber: 0.8g | Sugar: 3.1g