Description
This fresh and vibrant Caprese Salad Dressing recipe perfectly combines the creamy richness of bocconcini with juicy grape tomatoes, fragrant basil, and a tangy balsamic vinaigrette. The dressing is simple yet flavorful, made with grated garlic, Dijon mustard, balsamic vinegar, and olive oil. It’s an elegant, no-cook dish that can be prepared quickly, ideal for a light appetizer or side salad that bursts with classic Italian flavors.
Ingredients
Scale
Salad
- 1 lb bocconcini (baby mozzarella balls)
- 1 lb grape tomatoes, halved
- 12 large basil leaves, chiffonade
- Salt, to taste
- Black pepper, to taste
Dressing
- 1 clove garlic, grated
- 4 tsp Dijon mustard
- 4 tbsp balsamic vinegar
- 7 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the salad: Arrange the bocconcini and halved grape tomatoes evenly on a serving platter. Sprinkle the chiffonade basil leaves over the top, then season the entire salad lightly with salt and black pepper to enhance the freshness and flavors.
- Make the dressing: In a mason jar, add the grated garlic, Dijon mustard, balsamic vinegar, olive oil, salt, and black pepper. Secure the lid tightly and shake vigorously until all ingredients are thoroughly combined and emulsified into a smooth dressing.
- Serve the salad: Just before serving, drizzle the freshly made dressing over the Caprese salad. You may choose to toss the salad gently to coat all ingredients evenly, or serve it drizzled on top for a refined presentation.
Notes
- For the best flavor, use fresh, high-quality ingredients, especially the olive oil and balsamic vinegar.
- Adjust the amount of salt and pepper to your taste preference.
- You can prepare the dressing in advance and refrigerate it; just shake well before using.
- Chiffonade basil refers to slicing the basil leaves into thin ribbons for even distribution.
- This salad is best served fresh and consumed the same day to enjoy optimal taste and texture.
