marinated tomato caprese salad with creamy garlic dressing
Caprese, cap-reh-seh, capr-awesome.
However you choose to pronounce it, I hope a few of ya’ll would agree that this simple classic combination of tomatoes, mozzarella, and basil is arguably one of the best around. Nothing screams “I’m sweating my balls off and don’t want to cook” more loudly than a fresh salad, and this marriage never fails.
We’re freshly landed from California and I’m craving less salty, more wholesome meals after a very bulky weekend of fries and treats and cocktails. Not that I’ve any qualms with some out of the ordinary eats, but it’s always refreshing to return to a homemade dish. Especially one that doesn’t even involve switching on an oven burner. Fuck yeah.
Vacation usually brings out a bit of laziness in my existence. I want to get back into routine but I also want to kindle that retreat mindset to make everyday feel a bit special. Food is a great medium for maintaining the homey but luxurious theme, and while this salad is really simple, it feels like something you’d order at a nice restaurant for lunch or a light pre-dinner nibble.
What’s really unique about my take on a caprese salad is that silky dressing. You won’t normally find such in a classic rendition, but that little component really brings up the triage a notch. We also add in a fresh avocado and some crisp romaine to give the dish some heft. Makes me love the bowl just a bit more.
Turn to this Marinated Tomato Caprese Salad when you’re feeling too warm or too frazzled, or both. It’s lightweight but filling, perfect for the hazy summer moods we’re likely to experience in the coming months.
Capr-easy Peasy
I start with the tomatoes, since they taste even better the longer they sit, so giving them a little marinating time while you prep the rest of the salad will only benefit the finished product.
I use a similar formula in most of my marinated tomato recipes, since I adore the combination so much. Toss your halved cherry tomatoes (small ones can be left whole) with good olive oil, white balsamic vinegar, fresh basil, mint, and oregano, chili powder, a couple grated garlic cloves, salt, and pepper. I like grating the garlic to reduce the potential of gnawing a huge chunk of garlic. Much as I love garlic, that surprise isn’t necessarily my favorite.
The chili powder is my little secret for upping the ante on the typical marinated tomato. Gives a kick of spice and a slight tint of heat. Unique, but not overpowering.
Garlic Breath
We’re not shy with garlic in this dressing. It’s a rather simple affair, but we use a good bit of the aromatic to make it the centerpiece of the sauce.
Stir up some grated garlic – again, to help reduce the likelihood of ungainly chunks in your portion – with vegan mayonnaise and Greek yogurt, lemon juice, salt, and pepper. The result is nice and thick, tangy, and really lovely. I’d also douse tacos or sandwiches with any leftovers.
Then, you’re ready to assemble your salad! Lots of chopped romaine, a creamy avocado, those beautiful tomatoes, mini mozzarella balls, and plenty of fresh basil. If you’re serving right away, drizzle a bit of the dressing on top to give folks a sample before letting them dump however much they please over their individual bowls. Serve the rest on the side!
I also like a spoonful of the tomato marinade in my bowl, since some of it will likely remain loose once you assemble the salad. Nothing wasted here.
A big hunk of toasted baguette is a great vessel for scooping up the salad – I enjoy grilling my bread best. I sometimes heat up some soup if I have some on hand to round out the meal, and of course a cooked chicken breast or shrimp are great accompaniments. Plenty of options. One more thing to love about a good ole caprese.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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marinated tomato caprese salad with creamy garlic dressing
Ingredients
- 2 cups cherry tomatoes, halved if large
- 1/4 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh mint, chopped
- 1 tsp fresh oregano, chopped
- 1/2 tsp chili powder
- 2 cloves garlic, grated
- 4 cups shredded romaine lettuce
- 8 oz mini mozzarella balls (ciliegine)
- 1 avocado, sliced
creamy garlic dressing
- 1/2 cup vegan mayonnaise, or regular
- 1/4 cup plain whole milk Greek yogurt
- 2 tbsp lemon juice
- 4 cloves garlic, grated
Instructions
- In another medium-sized bowl, toss the tomatoes with the olive oil, white balsamic vinegar, basil, mint, oregano, chili powder, garlic, and a pinch of salt and pepper. Let sit while you prepare the remaining ingredients.
- In a bowl, whisk together the vegan or regular mayonnaise, Greek yogurt, garlic, lemon juice, and a pinch of salt and pepper. Taste and adjust seasonings as needed.
- Add the romaine to a large serving bowl. Layer on the avocado, mozzarella balls, and marinated tomatoes. Garnish with lots of fresh basil and serve with the garlic dressing on the side.
