Cherry Blossom Caprese Salad (Printable Version)
Cherries, tomatoes, mozzarella, and Thai basil unite for a vibrant, flavorful fusion—refreshing and easy to assemble.
# What You'll Need:
→ Produce
01 - 1 cup dark cherries, pitted and halved
02 - 2 cups heirloom tomatoes, assorted colors, sliced into rounds
03 - 1 small handful Thai basil leaves (or regular basil if unavailable)
→ Dairy
04 - 200 g buffalo mozzarella, torn into bite-sized pieces
→ Garnish
05 - 3 tbsp white balsamic pearls (store-bought or homemade)
06 - Flaky sea salt, to taste
07 - Freshly cracked black pepper, to taste
08 - Extra virgin olive oil, for drizzling
# Steps to Follow:
01 - Arrange the tomato slices and cherry halves artfully on a large serving platter.
02 - Distribute the torn buffalo mozzarella evenly over the tomatoes and cherries.
03 - Scatter Thai basil leaves over the salad for freshness and aroma.
04 - Spoon white balsamic pearls across the dish, ensuring some in each bite.
05 - Drizzle lightly with extra virgin olive oil.
06 - Season with flaky sea salt and freshly cracked black pepper to taste.
07 - Serve immediately, ideally chilled or at room temperature.
# Additional Tips::
01 -
- Uses only fresh fruits and herbs you can find at the market
- No cooking required and comes together in twenty minutes
- Naturally gluten free and vegetarian friendly
- Elevates classic Caprese with a playful Japanese twist
- The sweet cherries really surprised me the first time I tried this mash up and now I make it every time I see beautiful local tomatoes at the market
02 -
- Pat cherries and tomatoes dry after washing to avoid watery salad
- Use the best olive oil you can get since its fresh flavor is front and center
- Chill the serving platter before arranging for extra crispness on hot days