Looking for a fresh spin on the classic caprese salad that actually has some zing to it? The traditional version is great and all, but sometimes mozzarella and tomatoes need a little more excitement than just a drizzle of balsamic vinegar.
That’s where this red wine vinegar caprese comes in. By tossing everything in a tangy vinaigrette with garlic, oregano, and a splash of olive brine, you get way more flavor in every bite. Plus, adding cherry tomatoes, kalamata olives, and red onion means you can serve this as a real side dish instead of just a simple appetizer.
Why You’ll Love This Caprese Salad
- Ready in 15 minutes – This salad comes together quickly, making it perfect for busy weeknights or last-minute gatherings when you need something fresh and impressive.
- No cooking required – Just chop, toss, and serve—no oven or stovetop needed, which is especially nice during hot summer months.
- Fresh, light, and healthy – Packed with juicy tomatoes, creamy mozzarella, and a tangy red wine vinaigrette, this salad is naturally gluten-free and full of good-for-you ingredients.
- Great for meal prep or entertaining – You can make the dressing ahead of time and assemble right before serving, or bring it to potlucks where it always disappears fast.
What Kind of Tomatoes Should I Use?
Cherry tomatoes are the star of this salad, and you’ve got options depending on what’s available at your store. Regular red cherry tomatoes work perfectly fine, but if you want to mix things up, grab a container of mixed heirloom cherry tomatoes for different colors and slightly varied flavors. Grape tomatoes can also work in a pinch, though they’re a bit less juicy than cherry tomatoes. Whatever you choose, make sure they’re ripe and firm to the touch – give them a sniff at the stem end, and they should smell sweet and tomato-y, not bland.
Options for Substitutions
This salad is pretty forgiving when it comes to swapping ingredients:
- Red wine vinegar: You can use balsamic vinegar for a sweeter, richer flavor, or white wine vinegar if that’s what you have. Just start with a bit less and adjust to taste.
- Cherry tomatoes: Regular tomatoes work great too – just dice them into bite-sized pieces. Grape tomatoes are also a perfect substitute and can be used as-is or halved.
- Mini mozzarella balls: Can’t find the pearl-sized ones? Use larger ciliegine (cherry size) and cut them in half, or even a block of fresh mozzarella cut into cubes.
- Kalamata olives: Any brined olives will work here – try green olives, castelvetrano, or even mixed olive varieties. If you’re not an olive fan, you can skip them entirely.
- Olive brine: No brine? Just add a tiny pinch more salt to the dressing instead. The brine adds a salty, tangy kick but isn’t essential.
- Fresh basil: Fresh basil really makes this salad shine and shouldn’t be substituted if possible – it’s a key part of what makes a caprese salad special.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with Caprese salad is adding the dressing too early, which can make the tomatoes release too much water and dilute all those great flavors – toss everything together just 10-15 minutes before serving for the best results.
Another common error is using cold mozzarella straight from the fridge, so let those mini mozzarella balls sit at room temperature for about 20 minutes before mixing, which brings out their creamy texture and mild flavor.
Don’t skip the sugar in the dressing, as even that small pinch helps balance the acidity of the red wine vinegar and tomatoes, making the whole salad taste more rounded.
Finally, tear your basil leaves by hand instead of cutting them with a knife, since slicing can bruise the leaves and turn them dark, plus save a few whole leaves for garnish on top.
What to Serve With Caprese Salad?
Caprese salad is perfect as a side dish for just about any Italian meal, especially grilled chicken, steak, or fish. I love serving it alongside pasta dishes like spaghetti carbonara or baked ziti because the fresh, bright flavors cut through the richness of the main course. It also makes a great light lunch on its own when you add some crusty bread or focaccia for scooping up all that delicious dressing at the bottom of the bowl. For a heartier meal, try pairing it with grilled Italian sausages or a simple margherita pizza.
Storage Instructions
Store: This salad is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 2 days. The tomatoes will release some liquid as it sits, so you might want to drain off the excess before serving again.
Make Ahead: You can prep the dressing up to 3 days in advance and keep it in a jar in the fridge. Just give it a good shake before using. I’d recommend cutting the tomatoes and onions the day you plan to serve, since they taste best when fresh and won’t water down your salad.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0 minutes |
| Total Time | 15-20 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 750-850
- Protein: 22-28 g
- Fat: 62-70 g
- Carbohydrates: 38-45 g
Ingredients
For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, freshly pressed
- 1/2 tbsp olive brine
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/4 tsp dried oregano
For the salad:
- 3 pints cherry tomatoes, halved
- 4 oz fresh mozzarella pearls
- 1/3 cup red onion, paper-thin slivers
- 1/2 cup kalamata olives, pitted
- 1/2 cup fresh basil leaves, torn
- Freshly cracked black pepper
- 1 tbsp balsamic glaze (optional drizzle)
Step 1: Prepare the Red Wine Vinaigrette
- 2 tbsp red wine vinegar
- 1 garlic clove, freshly pressed
- 1/2 tbsp olive brine
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/4 tsp dried oregano
- 1/4 cup extra virgin olive oil
In a small bowl, whisk together the red wine vinegar, freshly pressed garlic clove, olive brine, sugar, salt, and dried oregano.
Let this mixture sit for 1-2 minutes to allow the garlic and oregano to infuse into the vinegar.
Slowly whisk in the extra virgin olive oil until emulsified.
Taste and adjust seasoning if needed.
This dressing benefits from a few minutes of rest, so you can prepare it while working on the vegetables.
Step 2: Prepare the Vegetables and Cheese
- 3 pints cherry tomatoes, halved
- 1/3 cup red onion, paper-thin slivers
- 1/2 cup kalamata olives, pitted
- 1/2 cup fresh basil leaves, torn
- 4 oz fresh mozzarella pearls
While the dressing infuses, halve the cherry tomatoes and slice the red onion into paper-thin slivers (a mandoline works beautifully here).
Pit the kalamata olives if they haven’t been already, and tear the fresh basil leaves by hand—this prevents bruising and oxidation better than cutting.
Keep the mozzarella pearls separate until the final assembly, as they’re best added just before serving to maintain their delicate texture.
Step 3: Assemble and Dress the Salad
- 3 pints cherry tomatoes, halved
- red wine vinaigrette from Step 1
- 1/3 cup red onion, paper-thin slivers
- 1/2 cup kalamata olives, pitted
- 4 oz fresh mozzarella pearls
Add the halved cherry tomatoes to a large serving bowl.
Pour about three-quarters of the vinaigrette over the tomatoes and gently toss to coat—I like to reserve some dressing to drizzle at the end for a more dynamic presentation.
Add the sliced red onion and kalamata olives, then gently fold everything together.
Add the mozzarella pearls last, folding gently to avoid breaking them.
Step 4: Finish and Plate
- 1/2 cup fresh basil leaves, torn
- Freshly cracked black pepper
- reserved vinaigrette from Step 1
- 1 tbsp balsamic glaze
Top the salad with the torn basil leaves and finish with a generous grind of freshly cracked black pepper.
Drizzle with the reserved vinaigrette and, if desired, a small amount of balsamic glaze for added richness.
Serve immediately while the mozzarella is still cool and the basil is fragrant.
Best Caprese Salad with Red Wine Vinegar
Ingredients
Method
- In a small bowl, whisk together the red wine vinegar, freshly pressed garlic clove, olive brine, sugar, salt, and dried oregano. Let this mixture sit for 1-2 minutes to allow the garlic and oregano to infuse into the vinegar. Slowly whisk in the extra virgin olive oil until emulsified. Taste and adjust seasoning if needed. This dressing benefits from a few minutes of rest, so you can prepare it while working on the vegetables.
- While the dressing infuses, halve the cherry tomatoes and slice the red onion into paper-thin slivers (a mandoline works beautifully here). Pit the kalamata olives if they haven't been already, and tear the fresh basil leaves by hand—this prevents bruising and oxidation better than cutting. Keep the mozzarella pearls separate until the final assembly, as they're best added just before serving to maintain their delicate texture.
- Add the halved cherry tomatoes to a large serving bowl. Pour about three-quarters of the vinaigrette over the tomatoes and gently toss to coat—I like to reserve some dressing to drizzle at the end for a more dynamic presentation. Add the sliced red onion and kalamata olives, then gently fold everything together. Add the mozzarella pearls last, folding gently to avoid breaking them.
- Top the salad with the torn basil leaves and finish with a generous grind of freshly cracked black pepper. Drizzle with the reserved vinaigrette and, if desired, a small amount of balsamic glaze for added richness. Serve immediately while the mozzarella is still cool and the basil is fragrant.