Caprese Salad with Garlic Balsamic Dressing

IMG_0148 There are very few {healthy} foods I love much more than brownies. And cookies.

Aaaaaaaaaaaand fries.

But one thing that actually makes my heart go pitter patter is a really good salad. More specifically, this Caprese salad.

I know, how weird am I?

Just try to get over that fact for a minute and let me explain myself.

Fresh mozzarella cheese + fresh basil + sweet grape tomatoes + black pepper. UGH.

Can you taste the goodness?

COME ON! Nothing tastes as good as that combo. It’s like a creamy, herby, sweet and spicy health food. I added a little Garlic Balsamic Dressing originally made for this recipe but any dressing would do. I also added in a few extra greens to fill the salad out more and make it go a little further…slash so I didn’t just eat all the fresh mozzarella on its own….by myself.   IMG_0118 To serve, I just threw everything on a platter kinda like a cobb salad, but obviously not a cobb salad. I like putting blocks of color together on a platter instead of spreading everything out evenly over the top to make it look pretty. I’m cool like that….or something. You can make yours as pretty or unpretty as you’d like.

Je ne care pas.

That means I don’t care in french.

You’re welcome for that language lesson.
IMG_0123 Anyways, the moral of this blog post is…

1. I like caprese salad slightly more than fries.

2. I like to eat copious amounts of fresh mozzarella.

3. I speak french.

4. But clearly not very well.

And there you have it. Enjoy!

Caprese Salad with Garlic Balsamic Dressing

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes


1 plastic container of washed baby greens, any kind {about 6 cups}
1 lb. Bocconcini, drained, patted dry and halved {baby mozzarella balls}
1 lb. grape tomatoes, washed and halved
12 large basil leaves, chopped
cracked black pepper, to taste

for the dressing:
1 clove garlic, grated
4 teaspoons dijon mustard
4 tablespoons balsamic vinegar
7 tablespoons olive oil
salt & pepper, to taste


Place baby greens onto serving platter. Top with bocconcini, tomatoes, basil and pepper.

Measure all ingredients for dressing into small jar with tight fitting lid. Shake and drizzle over salad. Serve immediately.

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39 Responses to “Caprese Salad with Garlic Balsamic Dressing”

  1. #
    Ashton — February 12, 2014 at 5:16 am

    I LOVE caprese too! I would totally pick anything caprese over anything sweet (but shhhh! Don’t tell people that… it’s bad for business 😉 ). This look delish! Pinned :)


  2. #
    Katrina @ WVS — February 12, 2014 at 7:19 am

    This is one of my all time favorites! Love that balsamic!


  3. #
    Sheena @ Hot Eats and Cool Reads — February 12, 2014 at 8:10 am

    Yum!! This looks SO fantastic and has me wishing for summer! Pinning!


  4. #
    Natalie @ Paper And Birch — February 12, 2014 at 8:54 am

    I’m with you – brownies all the way! 😀 This salad looks awesome, love a caprese!


  5. #
    Anna (Hidden Ponies) — February 12, 2014 at 7:03 pm

    HA, you speak le same francais as moi. LOVE this gorgeous fresh salad, one can never have too many caprese salads.


  6. #
    Ashley | Our Full Table — February 12, 2014 at 7:22 pm

    The dressing sounds amazing YUM!


  7. #
    Susanne — February 13, 2014 at 9:25 am

    I am wanting this SO bad right now! 14 inches of fresh snow outside but this salad says SUMMER!


  8. #
    Chels R. — February 13, 2014 at 12:44 pm

    My fave salad!


  9. #
    Georgia @ The Comfort of Cooking — February 13, 2014 at 2:58 pm

    Oh my goodness, Lauren, you’re making me wish summer would just hurry the heck up already! This is such a gorgeous caprese!


  10. #
    Paula – bell’alimento — February 14, 2014 at 7:42 pm

    Lauren, this salad looks beautiful and the dressing sounds amazing! Pinning!


  11. #
    Bevie Bracikowski — March 26, 2014 at 9:57 am

    I am so glad that I found you; although my husband thinks that I hired someone else to cook for us!

    I am looking for a recipe I had but lost…I am hoping you can help me and soon. It is pineapple cuts made in a large cookie sheet pan. It has a cream cheese crust and is not dry at all. The filling has instant vanilla pudding and canned pineapple in it…………however, it is quite versital as to what other ingredients can go in it.
    Thanks so much!

    Bevie B


  12. #
    Kristin @ Welcome Haven — June 22, 2014 at 2:15 pm

    Love it! Just made it for a last minute BBQ we’re attending. Thanks for sharing!


  13. #
    Heidi — June 25, 2014 at 5:11 pm

    Made this tonight and it was delicious! A hit for husband and myself but also two foody toddlers. A must make folks!


    • Lauren — June 26th, 2014 @ 12:56 pm

      How can I like this comment 6 million times?! Thanks for letting me know, Heidi!


  14. #
    M Atkinson — June 26, 2014 at 8:21 am

    I also add chopped green onions and sliced black olives to mine. Soooo gooood!


    • Lauren — June 26th, 2014 @ 12:52 pm

      ooh, good idea!!


  15. #
    Heidi — August 21, 2014 at 12:38 pm

    Can the dressing be made ahead of time and placed in the fridge?


  16. #
    Elizabeth — August 22, 2014 at 5:47 pm

    Awesome, Lauren. I love this. Pinned and thank you!!


  17. #
    t m harris — August 30, 2014 at 9:58 pm

    Made this for a party of picky eaters and it was so very well received. Looked beautiful and tasted fantastic. The dressing was really delicious. Thank you for sharing this!



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