When simple fresh ingredients come together they are bound to taste delicious! This caprese quinoa salad takes the summer bounty and turns it into a fresh side dish.
This is the perfect summer salad. It is fresh, light flavorful and uses some of the produce that is going crazy right now. The quinoa adds great nutrition and texture to the mix and of course cheese is a staple!
It is great for potlucks, picnics or as a side to your favorite grilled entrée. Or if you prefer, stir in some chicken for a perfect lunch or light dinner.
My herb garden is overrun with basil right now. I think it would take over the yard if I would let it.
As it is, I need to keep it trimmed so it doesn’t lean over the sidewalk. It is tall and bushy and ready to be used!
We were getting ready to go to another weekend BBQ. After all of the ribs, pulled pork, corn casserole and macaroni and cheese from the previous night, I thought a lighter and brighter side dish might be in order.
That got your mouth watering, didn’t it? But I am sure you can also see why I was in the mood from something bright and fresh on day two of these festivities.
Our cherry tomato plants have been prolific as well. Little Dude and the neighbor kid like to just eat them as a snack while they are playing which of course I love!
Even so, I had plenty to use for this salad along with that fresh basil. Just a few other simple ingredients and a healthy and tasty side was born!
I’ve made this many times now and have used both halved cherry tomatoes and chopped tomatoes. I’ve also used fresh mozzarella and block mozzarella. It’s all good!
It is hard to go wrong with fresh tomatoes, basil and cheese!
Tip for halving cherry tomatoes or grapes
Place a handful of cherry tomatoes or gapes on a small saucer or Tupperware lid. Tip another plate or lid upside down over the tomatoes.
Apply a small amount of pressure on the top plate with your noncutting hand to hold the fruit on place. Then use a large sharp knife to cut them in half across the equator. Voila!
More great recipes for fresh tomatoes:
Savory tomato and cheese pie is a beautiful way to serve big ripe tomatoes. It is kind of like a tomato sandwich in pie form!
Parmesan roasted zucchini and cherry tomatoes is a perfect way to use both types of prolific summer produce. It comes together quickly and tastes amazing!
Or try making Mediterranean quinoa salad with tomatoes and cucumber. It is another fresh and delicious summer salad.
Did you make this recipe? Please leave a review in the recipe card below!
- 1 1/2 cup quinoa
- 8 ounces mozzarella, diced
- 3 1/2 cups tomato, chopped
- 3/4 cup fresh basil chiffonade
- 1/4 cup balsamic vinegar
- 2 T good quality extra virgin olive oil
- sea salt & black pepper
- Optional: additional chopped tomatoes and basil for garnish
- Cook quinoa according to package directions and cool
- Mix together the rest of the ingredients. Stir in cooled and fluffed quinoa.
- Adjust salt and pepper to taste.
- Best served right away and at room temperature, though is also good out of the refrigerator. Cover and chill any leftovers.
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Amount Per Serving: Calories: 120Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 149mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 6g
All nutritional information is estimated and will depend on the exact ingredients you use.