This simple marinated caprese salad is divine served with slices of baguette or sourdough for scooping. It is a perfect, light summer meal.

There is something about the classic caprese flavors (fresh basil, fresh tomatoes and fresh mozzarella) that just gets me.

The flavors are fresh. And I could eat caprese-whatever-it-is all day. All day, every day.

A caprese salad in the middle of a white plate with slices of focaccia bread around the salad.

I love it. And it loves me.

This simple caprese salad which marinates in a delicious vinaigrette is undeniably divine served with slices of baguette or sourdough for scooping.

I mean, seriously, what could take basil, tomatoes and mozzarella over the top but slices of fresh, gluttonous bread.

I’ll be making and eating this salad all summer. I hope you will, too. (Thanks, Natalie, for the recipe!)

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Marinated Caprese Salad

5 stars (7 ratings)


  • 6-8 ounces fresh mozzarella cheese, diced into bite-size pieces
  • 4-5 roma tomatoes, diced
  • 8-10 fresh basil leaves, finely chopped
  • 2 tablespoons red wine vinegar
  • cup olive oil
  • 2 cloves garlic, finely minced
  • ½ teaspoon salt
  • ¼ teaspoon dry mustard
  • generous dash fresh ground black pepper


  • Combine vinegar, garlic, salt, mustard, and pepper in small bowl or blender. Add the oil in a slow, steady stream, whisking or blending until oil is thoroughly emulsified and combined.
  • In a wide, shallow dish, combine the tomatoes, cheese, and basil. Pour the dressing over the ingredients and toss to combine.
  • Let the salad marinate covered in the refrigerator for 30 minutes to 3 hours.
  • Serve the salad with slices of baguette (sourdough or regular) for scooping. You can also dice up the bread and toss it into the salad to create a sort of caprese panzanella salad.
Serving: 1 Serving, Calories: 251kcal, Carbohydrates: 7g, Protein: 10g, Fat: 21g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 440mg, Fiber: 2g, Sugar: 5g

Recipe Source: from Natalie B.