One of our classic summer lunches is a Caprese Salad.


  • 1 BelGioioso Fresh Mozzarella Pearl Cheese (8oz Package)
  • 1 Container of Cherry Tomatoes
  • Balsamic Glaze
  • Fresh Basil Leaves
  • 1 TSP Extra Virgin Olive Oil
  • Sea Salt (To Taste)

​Drain and rinse the mozzarella pearls. Set aside. Rinse and cut cherry tomatoes in half. Toss in a mixing bowl and generously sprinkle with sea salt. Rinse and cut fresh basil leaves. Mix together mozzarella cheese pearls. tomatoes, basil leaves and drizzle with balsamic glaze. Serve cold.


  • Does not make for a great leftover dish.
  • Does transport well for potluck gatherings.
  • Do not substitute fresh basil for dry.
  • Seeds are not required to be removed.
  • Some like a dash of ground black pepper. I don’t find it necessary.
  • Substituting the pearls with BelGioioso Fresh Mozzarella Cheese Log (16oz) and larger tomato you can create a cascading salad on a plate. Photo image below.   
  • The 0.5oz basil packages work well for small caprese salads. If you have other uses for fresh basil then prepacked rooted basil works.
  • This recipe can be entertainment-friendly finger food by using a toothpick and alternating between tomato, cheese pearl and basil. Drizzle glaze and olive oil on the finished product before serving.
  • Tomato substitutes: Campari, Roma, Heirloom and San Marzano.
  • You may serve with a dab of fresh basil pesto sauce as well.
Hi, I’m Janet

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