Marinated Cherry Tomato Caprese Salad: A Refreshing Summer Delight Recipe
Bursting with Flavor! The Ultimate Caprese Salad Made with Marinated Cherry Tomatoes
Have you ever found it challenging to balance the taste of balsamic vinegar with the natural flavors of ingredients when making Caprese salad with large tomatoes? Many people have asked for advice on how to make a delicious Caprese salad without it tasting bland. Today, I’m sharing an easy and delicious Caprese salad recipe that anyone can make! The secret is in the ‘Marinated Cherry Tomatoes.’ These marinated tomatoes are so good, they’re a delightful seasonal dish on their own, perfect for summer. With this recipe, you can enjoy a sophisticated Italian dish right at home!
Salad Ingredients- 500g cherry tomatoes
- 125g fresh mozzarella cheese
- Balsamic glaze, for drizzling
- Microgreens or baby greens, for garnish
Marinating Sauce- 60ml extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 2 Tbsp yuzu jam (or honey/agave)
- 2 Tbsp finely minced onion
- 1 Tbsp basil pesto
- 1/2 Tbsp lemon juice
- Pinch of black pepper
- Pinch of salt
- 60ml extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 2 Tbsp yuzu jam (or honey/agave)
- 2 Tbsp finely minced onion
- 1 Tbsp basil pesto
- 1/2 Tbsp lemon juice
- Pinch of black pepper
- Pinch of salt
Cooking Instructions
Step 1
Thoroughly wash 500g of fresh cherry tomatoes under running water to remove any dirt or debris.
Step 2
Remove the stems from the clean cherry tomatoes. On the bottom of each tomato, make a shallow cross (+) incision with a knife. This scoring will make peeling much easier later on.
Step 3
Bring a pot of water to a rolling boil. Carefully add the scored cherry tomatoes and blanch them for about 20 seconds. Immediately transfer them to a bowl of ice water or very cold water to cool them down. This shocking process helps the skins separate effortlessly.
Step 4
While the tomatoes are blanching, let’s prepare the marinating sauce. In a bowl, combine 60ml of olive oil, 3 Tbsp of balsamic vinegar, 2 Tbsp of yuzu jam (this adds a lovely citrusy sweetness; you can substitute with honey or agave if yuzu jam isn’t available), 2 Tbsp of finely minced onion, 1 Tbsp of basil pesto, and 1/2 Tbsp of lemon juice. Season with a pinch of freshly ground black pepper and a pinch of salt. Whisk everything together until well combined.
Step 5
Here are the cherry tomatoes after being taken out of the ice bath. They are now perfectly prepped for peeling.
Step 6
Gently peel the skin off the chilled cherry tomatoes. Since they were briefly blanched, the skins should slip off easily, especially along the scored lines. Using only the peeled tomatoes will ensure a wonderfully tender texture.
Step 7
Place the peeled, fresh cherry tomatoes into your chosen storage container or an airtight container, layering them neatly.
Step 8
Pour the prepared marinating sauce generously over the tomatoes in the container. Gently toss to ensure all tomatoes are coated. Cover the container and refrigerate for at least 2 hours. This marination time allows the flavors to meld beautifully, resulting in chilled, refreshing, and subtly sweet marinated tomatoes.
Step 9
These delicious marinated tomatoes are fantastic to eat on their own! For a stunning Caprese salad, slice your fresh mozzarella cheese and arrange it on a plate. Top with the flavorful marinated cherry tomatoes. Drizzle generously with balsamic glaze and add a little extra of the marinating oil sauce over the top for an enhanced flavor. Finally, garnish with fresh microgreens or baby greens for a vibrant touch. This will complete a beautiful Caprese salad that’s as pleasing to the eye as it is to the palate!
