This Caprese Salad With Cherry Tomatoes is a fresh, modern take on the classic, combining juicy tomatoes, creamy mozzarella, and basil with crispy pan-fried gnocchi for a little extra texture. It's simple, full of flavor, and fits right alongside other fresh tomato mozzarella salads like your Burrata Caprese when you want something easy but a little more substantial.
Caprese Salad With Cherry Tomatoes At A Glance
- ⏱ Total Time: 20 minutes (10 minutes prep + 10 minutes cook)
- 🍽 Servings: 6
- 🍅 Cuisine Type: Italian / Mediterranean
- 🥗 Flavor Profile: Fresh and bright with sweet cherry tomatoes, creamy mozzarella, basil, and crispy golden gnocchi for added texture
- 📋 Dietary Info: Gluten-free if using gluten-free gnocchi; vegetarian
- 📦 Storage Notes: Best enjoyed the day it's made. Store leftovers in an airtight container in the refrigerator for up to 2 days. Gnocchi may firm up after chilling
- ⭐ Why You'll Love It: A simple caprese salad with cherry tomatoes that feels a little more special thanks to crispy gnocchi-easy enough for a weeknight but perfect for entertaining
Save And Summarize This Recipe
Caprese is one of those recipes that's easy to adapt depending on what's in season. In the summer, I often lean into variations like my Nectarine Caprese, where sweet fruit pairs beautifully with mozzarella, or something a bit more substantial like my Italian Pasta Salad or Italian Potato Salad when I want a heartier option. It all comes back to simple ingredients that let fresh produce shine.
Jump to:
- Caprese Salad With Cherry Tomatoes At A Glance
- Key Ingredients
- Variations
- How To Make A Caprese Salad With Cherry Tomatoes: Step-By-Step
- Gwen's Pro Tip
- What Makes This a Caprese Salad?
- Caprese Salad With Cherry Tomatoes FAQ's
- Other Delicious Tomato Recipes
- Caprese Salad With Cherry Tomatoes and Crispy Gnocchi
This salad also fits naturally into a Mediterranean-style spread. I like serving it alongside roasted vegetables like Zucchini or Eggplant, or pairing it with something a little more filling like my Chickpea Orzo Salad. It keeps everything light, fresh, and easy to pull together, especially when you're feeding a group.
Key Ingredients
You will need the following ingredients to make this chopped caprese salad:
- Gnocchi - I chose to make this with gluten-free potato gnocchi but it works just as well with regular gnocchi. You will want to eat this the day you make it so the gnocchi stays pillowy soft. Gnocchi will harden up the following day if you make this ahead. I chose to pan-fry the gnocchi instead of the traditional "boil" method. This added some crunch or crustiness to the pasta, which in turn added some interest to the salad.
- Mozzarella - I am using small mozzarella balls. When recipe testing this salad I tried using torn or cut fresh mozzarella, which worked fine. I felt the mozzarella balls were just an easy substitute that didn't make a difference in taste unless I substituted my Marinated Mozzarella.
- Roasted red peppers - While this ingredient isn't traditional in a caprese, I added them because I was trying to add some depth. The smokiness of the peppers works well in this salad and still keeps the Mediterranean flair.
See the recipe card for quantities.
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Variations
- Add-ins - kalamata olives, sun-dried tomatoes, or arugula are all delicious add-ins as well as pistachio's for a crunchiness.
- Basil - Swap in a pesto like the Homemade Basil Pesto.
- Cheese swap - burrata, feta, or even shaved Parmesan for the mozzarella.
How To Make A Caprese Salad With Cherry Tomatoes: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: In a large bowl, combine the tomatoes, red peppers, and garlic. Add the red wine vinegar, two tablespoons of olive oil, salt, and pepper.
Step 2: Add the remaining two tablespoons of oil to a skillet over medium-high . Add the gnocchi and pan-fry until crisp and golden.
Step 3: Add the gnocchi to the tomato mixture.
Step 4: Add the mozzarella, parsley, and fresh basil. Stir to combine. Adjust the seasonings if necessary.
Gwen's Pro Tip
You can make the gnocchi ahead and add them to the finished salad when you are ready to eat. Pan-frying the gnocchi gives this salad a crispy texture that sets it apart from a traditional caprese.
What Makes This a Caprese Salad?
A classic caprese salad is built on just a few simple ingredients: tomatoes, fresh mozzarella, basil, and olive oil. This version stays true to those roots by using sweet cherry tomatoes, creamy mozzarella, and plenty of fresh herbs, while adding crispy gnocchi and roasted red peppers for a more substantial twist. It's still unmistakably caprese, just with a little more texture and depth.
Caprese Salad With Cherry Tomatoes FAQ's
No. I do recommend pan-frying the gnocchi. The gnocchi come out crisp but tender and stand up well to the salad dressing.
Yes. Just make sure to thaw the gnocchi a bit before adding them to the hot pan with oil.
Absolutely. Skip the cheese. It will still be delicious.
Other Delicious Tomato Recipes
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Thank you!
Gwen
Caprese Salad With Cherry Tomatoes and Crispy Gnocchi
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Equipment
- 1 Skillet
Ingredients
- 1 pint cherry tomatoes halved, about 2 cups
- 12 ounce jar roasted red peppers chopped
- 1 garlic clove finely grated
- 4 tablespoons extra-virgin olive oil divided
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- freshly ground black pepper
- 17.6 ounce package shelf-stable potato gnocchi gluten-free or regular
- 8 ounces small mozzarella balls
- 1 cup fresh basil lightly packed, coarsely chopped
- ¼ cup fresh parsley lightly packed, chopped
Instructions
- Place the halved cherry tomatoes into a large bowl. Add the garlic and the red peppers. Mix to combine.1 pint cherry tomatoes, 12 ounce jar roasted red peppers, 1 garlic clove
- Add 2 tablespoons of the extra-virgin olive oil along with the red wine vinegar to the tomatoes. Sprinkle with the kosher salt and ground pepper. Mix to combine.4 tablespoons extra-virgin olive oil , 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, freshly ground black pepper
- Heat 2 tablespoons of extra-virgin olive oil in a skillet on the stove over medium-high heat.
- Add the gnocchi and pan fry until crisp and starting to turn golden. About 8-10 minutes. Add extra olive oil if needed to turn the gnocchi golden.17.6 ounce package shelf-stable potato gnocchi
- Add the gnocchi to the tomato mixture.
- Add the mozzarella, basil, and parsley to the salad. Mix to combine. Adjust the seasoning if needed. See note below.8 ounces small mozzarella balls, 1 cup fresh basil, ¼ cup fresh parsley
Gwen Wolken says
An easy side dish!