Irresistible 10-Minute Caprese Breakfast Salad Recipe

Name: Irresistible 10-Minute Caprese Breakfast Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 cups cherry tomatoes, halved; 1 cup fresh mozzarella balls; 1/4 cup fresh basil leaves, torn; 2 tbsp extra virgin olive oil; 1 tbsp balsamic glaze; Salt and pepper to taste; 2 eggs, poached or fried (optional)

Author: lia

Published: December 21, 2025

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Mornings used to be my least favorite meal until I discovered this Caprese Breakfast Salad. It’s like someone took all the bright, fresh flavors of a classic Italian Caprese salad and made them breakfast-friendly. I first threw this together one summer when my garden was overflowing with cherry tomatoes and basil – now it’s my go-to when I want something light but satisfying.

What makes this salad special? It’s ridiculously simple (we’re talking 10 minutes tops), packed with fresh ingredients, and completely customizable. The juicy tomatoes, creamy mozzarella, and fragrant basil come together perfectly with just a drizzle of olive oil and balsamic. And if you’re like me and need a little protein kick in the morning, just top it with a perfectly poached egg. Trust me, it’s a game-changer.

Why You’ll Love This Caprese Breakfast Salad

This isn’t just another breakfast—it’s a fresh start to your day that actually makes you excited to get out of bed. Here’s why it’s my absolute favorite:

Crazy fast: 10 minutes is all you need—perfect for those “I hit snooze too many times” mornings.
Bursting with flavor: Juicy tomatoes, creamy mozzarella, and that basil… oh, that basil!
Actually good for you: Packed with protein (especially with that egg on top) and all the good fats.
Your rules: Add avocado, skip the balsamic, make it vegan—this salad bends to your cravings.

It’s the breakfast that never gets old because it always tastes like summer, no matter what season it is.

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Ingredients for Caprese Breakfast Salad

Here’s everything you’ll need to make this sunshine-in-a-bowl breakfast. I’m picky about my ingredients because fresh really makes all the difference here:

2 cups cherry tomatoes – halved (look for the sweetest, ripest ones you can find)
1 cup fresh mozzarella balls – the small “pearl” size works perfectly
1/4 cup fresh basil leaves – torn by hand (none of that dried stuff!)
2 tbsp extra virgin olive oil – the good, fruity kind
1 tbsp balsamic glaze – not regular vinegar, the thick syrupy kind
Salt and pepper – to taste
2 eggs – poached or fried (optional but oh-so-good)

That’s it! Simple, fresh, and ready to make your mornings brighter.

How to Make Caprese Breakfast Salad

Okay, let’s get to the fun part – putting this beauty together! I promise it’s easier than making your morning coffee. Just follow these simple steps, and you’ll be enjoying this fresh breakfast in no time.

Step 1: Prep the Vegetables and Cheese

First things first – give those cherry tomatoes a good rinse under cold water. I like to pat them dry with a clean kitchen towel before halving them. Pro tip: use a serrated knife – it glides through the tomato skins without squishing them!

For the mozzarella, drain those little pearls well (no one wants a watery salad) and give them a quick pat dry too. As for the basil, just tear the leaves with your fingers – it releases more flavor than chopping, and it looks prettier too!

Step 2: Assemble the Salad

Now comes the satisfying part! Grab your favorite bowl (I use a wide, shallow one so everything gets coated evenly) and gently combine the tomatoes, mozzarella, and basil. I say “gently” because you don’t want to smash those delicate mozzarella balls.

If you’re adding eggs, now’s the time to cook them. For poached eggs, I do about 3 minutes for runny yolks – perfect for drizzling over the salad. Fried eggs work great too – just cook them however you like them best!

Step 3: Add the Finishing Touches

Here’s where the magic happens! Drizzle that gorgeous olive oil over everything – don’t be shy. Then swirl on the balsamic glaze (start with half if you’re unsure – you can always add more).

Season with salt and pepper to taste – I like a generous pinch of flaky sea salt and freshly cracked black pepper. If you cooked eggs, nestle them right on top. Give everything one last gentle toss (or don’t – it’s pretty just layered too) and dig in while it’s fresh!

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Tips for the Best Caprese Breakfast Salad

After making this salad more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-goodness” amazing:

Tomato trick: Let your cherry tomatoes sit at room temperature for 30 minutes before chopping – it brings out their natural sweetness!
Basil love: Tear the leaves right before serving to keep them bright green and fragrant.
Glaze control: Start with half the balsamic glaze – you can always add more, but you can’t take it away!
Egg timing: Cook your eggs last so they’re piping hot when they hit the cool salad.
Salt smart: Wait until after adding the glaze to season – the glaze adds saltiness you might not expect.

Trust me, these little touches make all the difference between a decent breakfast and one you’ll crave every morning!

Variations for Your Caprese Breakfast Salad

One of my favorite things about this salad is how easily you can mix it up! Here are some delicious twists I’ve tried:

Creamy dream: Add diced avocado – it makes the salad extra rich and satisfying.
Protein boost: Toss in some crispy prosciutto or grilled chicken for staying power.
Vegan vibes: Skip the mozzarella and eggs, using tofu or chickpeas instead.
Summer crunch: Throw in some sliced cucumber or bell peppers for extra freshness.

The possibilities are endless – make it your own!

Serving Suggestions for Caprese Breakfast Salad

This salad is a superstar on its own, but if you’re feeling fancy (or extra hungry), here’s how I love to serve it:

Toast it up: A slice of crusty sourdough or whole grain toast is perfect for scooping up every last bite.
Juice boost: Pair with fresh orange juice or a green smoothie for the ultimate fresh start.
Brunch bonus: Serve alongside scrambled eggs and crispy bacon for a heartier meal.
Dinner twist: Yes, breakfast for dinner! Add grilled chicken and call it a Caprese dinner salad.

No matter how you serve it, just make sure you’ve got napkins ready – those balsamic drips are worth every messy bite!

Storage and Reheating

Here’s the deal – this salad is absolutely best fresh, but if you must store it, keep the undressed ingredients separate in an airtight container in the fridge for up to 2 days. The basil will wilt and tomatoes get mushy if stored too long. As for eggs? Always cook those fresh – nobody wants a reheated poached egg!

Nutritional Information for Caprese Breakfast Salad

Let’s talk about what’s actually in this gorgeous bowl of goodness! Here’s the breakdown per serving (without optional egg – add about 70 calories if you include it):

Calories: 320
Protein: 18g (hello, mozzarella!)
Healthy fats: 22g (mostly from that luscious olive oil and cheese)
Carbs: 10g
Sugar: 6g (all natural from the tomatoes)
Fiber: 2g

Now, here’s my chef’s disclaimer – these numbers can vary based on your exact ingredients. That gorgeous heirloom cherry tomato from the farmer’s market? Probably sweeter than the grocery store ones. And if you go heavy on the balsamic glaze like I sometimes do (oops!), that’ll change the sugar content a bit.

What really matters is that you’re getting a breakfast packed with fresh, whole ingredients that’ll keep you full and energized all morning. No weird additives, no mysterious ingredients – just real food that tastes as good as it makes you feel!

Frequently Asked Questions

I get asked about this Caprese Breakfast Salad all the time – here are the answers to the questions that pop up most often:

Can I make this salad ahead of time?
You can prep the ingredients ahead, but assemble right before eating. Store chopped tomatoes, mozzarella, and basil separately in the fridge (the basil in a damp paper towel). The olive oil and balsamic will make the tomatoes weep if they sit too long.

Is this Caprese Breakfast Salad keto-friendly?
Absolutely! Without the optional egg, it comes in at about 10g net carbs per serving. Just watch your balsamic glaze amount – some brands add sugar. For strict keto, you might want to reduce or skip it.

What’s the best substitute for fresh mozzarella?
If you can’t find fresh mozzarella pearls, you can dice regular fresh mozzarella or use bocconcini (smaller balls). Avoid the pre-shredded stuff – it’s coated with starch and won’t give you that creamy texture.

Can I use regular balsamic vinegar instead of glaze?
You can, but it won’t cling to the salad the same way. If you only have regular balsamic, simmer 1/4 cup with 1 tbsp honey until it reduces by half – instant homemade glaze!

How can I make this vegan?
Easy! Skip the mozzarella and eggs – try cubed avocado or marinated tofu instead. For extra protein, chickpeas or white beans work great too. Just adjust the salt since these additions will change the flavor balance.

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Share Your Caprese Breakfast Salad

Nothing makes me happier than seeing how you put your own spin on this breakfast! Did you add avocado? Try it with crispy pancetta? Maybe you discovered the perfect balsamic-to-olive oil ratio? I want to hear all about it!

Drop a comment below with your creations – bonus points if you include photos of those gorgeous tomato-red, basil-green, mozzarella-white layers. And if this recipe became your new morning ritual like it did mine, give it a star rating so others know just how delicious it is!

This salad started as my little kitchen experiment, but now it’s become something I love sharing with friends (that’s you!). So tell me – how did your Caprese Breakfast Salad turn out?

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