Kitchen Food Garden

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KFG Recipe of the Week: Caprese Salad with Mozzarella Pearls


caprese-saladNothing says summer like Caprese salad. Fresh tomatoes and basil picked from the garden mixed with mozzarella cheese, olive oil and balsamic vinegar. To me it is pure heaven.

Many Caprese salad recipes call for sliced tomatoes, sliced mozzarella and whole basil leaves. This recipe changes things up by using cherry tomatoes and pearl-size morsels of mozzarella. The “small bite” signature of this recipe allows the flavors to mix for a better taste experience of this classic salad.

Caprese Salad with Mozzarella Pearls

Yield: 4 Servings


  • 3 cups cherry tomatoes, halved
  • 1/3 cup mozzarella pearls
  • 1/3 cup packed fresh basil leaves, torn
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Kosher salt and fresh ground black pepper to taste


  1. Mix halved cherry tomatoes and mozzarella pearls in a serving dish.
  2. Just before serving, tear basil leaves and add to salad.
  3. Add olive oil and balsamic vinegar and toss.
  4. Add salt and pepper to taste.

Serve immediately as a side salad with any fresh summer dish.