Cold, crunchy, refreshing and satisfying.
This simple Caprese salad with toasted walnuts is exactly what I reach for when North Carolina heat starts to feel relentless.
Yes, it’s only May and we’re finally emerging from a long winter, but summer always arrives fast here—and when it does, light, cool meals like this become essential.
When it’s too hot to cook or eat anything warm, a bowl of this is everything. It’s hearty enough to feel like a small meal.
It also makes a wonderful side for Sunday pasta, or you can toss it with greens to turn it into a full salad.
Possibilities!
Like a Margherita pizza, a traditional Caprese honors the Italian flag with its colors. I went a slightly different route here by using a mix of multi-colored cherry tomatoes, so the presentation isn’t strictly traditional.
And yes, I added toasted walnuts—an ingredient that purists might raise an eyebrow at—but the walnuts are irresistible.
The warm, nutty crunch pairs beautifully with pillowy mozzarella, and honestly I’m not looking back.
You’ll probably want to eat this every day—and there are worse cravings.
I’ve never understood people who bite into a whole tomato like an apple, but grape and cherry tomatoes I can pop into my mouth all day. If you choose regular grape tomatoes, you’ll get a classic flavor profile that’s always a win.
If you pick a colorful mix like I did, expect subtle changes: green tomatoes are crisper and bring a gentle tartness, so choose according to the texture and flavor you prefer. Both options are delicious.
And the dressing?
Keep it simple. A drizzle of good olive oil, a splash of balsamic vinegar, a pinch of salt and a crack of black pepper are all you need.
If you make this dish, snap a photo and tag me on Instagram @killing__thyme—I love seeing your versions and sometimes feature them in my newsletter.
Simple Caprese Salad With Toasted Walnuts
Ingredients
- 20 oz grape or cherry tomatoes, sliced in half — see notes
- 8 oz mozzarella snack balls or bocconcini, sliced in half
- 1/2 cup fresh basil leaves, torn or ribboned
- 1/2 cup toasted walnuts
- 2 TBSP extra virgin olive oil
- 2 TBSP balsamic vinegar
- Kosher salt and cracked black pepper, to taste
Instructions
Toasted walnuts
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Preheat the oven to 375°F. Spread the walnuts on a baking sheet and toast until they are fragrant and lightly browned, about 10 minutes. Watch them closely so they don’t burn. Remove and let cool slightly before adding to the salad.
Caprese salad
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Combine the sliced tomatoes, halved mozzarella balls and torn basil in a serving bowl. Drizzle with extra virgin olive oil and balsamic vinegar, then toss gently to coat. Season with a pinch of kosher salt and freshly cracked black pepper to taste.
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Sprinkle the toasted walnuts over the salad and serve immediately.
Notes
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