Elevate Your Salad with This Fresh Caprese Dressing Recipe for Flavorful Meals
Transform your salads with this vibrant Caprese dressing made from creamy mozzarella, fresh cherry tomatoes, and a tangy balsamic vinaigrette. Quick, no-cook recipe perfect for summer meals or elegant platters.
- Prep Time: 10
- Total Time: 10
- Yield: 4 servings 1x
- Category: quick
- Method: Assembling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 lb bocconcini (baby mozzarella balls), drained and patted dry
1 lb grape tomatoes, washed and halved
12 large basil leaves (chiffonade)
Salt to taste (mostly on tomatoes)
Black pepper, freshly cracked
For the dressing: 1 clove garlic, grated
4 tsp Dijon mustard
4 tbsp balsamic vinegar (non-alcoholic alternative)
7 tbsp olive oil
Salt and pepper to taste
For garnish: 2 tbsp fresh parsley, finely chopped
Instructions
Pat the bocconcini thoroughly dry with paper towels. Arrange the mozzarella balls and halved tomatoes on a platter in staggered, color-blocked sections.
Toss basil leaves into a chiffonade (thin ribbons) and scatter them over the salad. Sprinkle a light pinch of salt on the tomatoes (avoid mozzarella) and season with pepper.
In a mason jar, combine grated garlic, Dijon mustard, balsamic vinegar, olive oil, salt, and pepper. Shake vigorously for 20-30 seconds until emulsified. Strain through a fine-mesh sieve if desired.
Drizzle the dressing over the salad. Serve immediately for a rustic look or gently fold ingredients to coat the mozzarella and tomatoes. Sprinkle with fresh parsley before serving.
Notes
Ensure the balsamic vinegar is non-alcoholic or substitute with a low-acid vinegar. For extra freshness, finish with a light olive oil drizzle before serving.
Store dressing in an airtight container for up to 3 days.
Serves best with crusty bread or as an appetizer platter.
Nutrition
- Serving Size: 1 serving
- Calories: 508
- Sugar: 2g
- Sodium: 500mg
- Fat: 42g
- Saturated Fat: 12g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg