Quinoa Caprese Salad with Cherry Tomatoes, Basil and Mozzarella

This bright and flavorful Quinoa Caprese Salad is vegetarian and naturally gluten-free. It combines cherry tomatoes, cooked quinoa, fresh mozzarella and a lemon-balsamic herb dressing for a satisfying, colorful dish that works well as a main for lunch or a side for dinner. Serve it alongside grilled steak, roasted chicken or lemon-herb salmon for a complete meal.

I made this salad for a large Italian-style family dinner and wanted something that felt like a cross between a classic Caprese and a pasta salad. Adding quinoa makes the salad more filling while keeping the fresh Caprese flavors intact. It’s a great recipe to meal-prep on the weekend and enjoy throughout the week.

Ingredients you’ll need

• Quinoa – 1 cup (white, red or tri-color all work)
• Olive oil – 2 tablespoons for cooking + 1/2 cup for dressing
• Red onion – 1/4 cup, minced
• Red bell pepper – 1/4 cup, minced
• Garlic – 3 cloves, minced
• Fresh basil – 2 tablespoons, chopped
• Fresh Italian parsley – 2 tablespoons, chopped
• Balsamic vinegar – 1/4 cup
• Lemon juice – 1 teaspoon, fresh preferred
• Salt – 1/2 teaspoon
• Black pepper – 1/2 teaspoon
• Cherry or grape tomatoes – 1 pint, halved
• Fresh mozzarella – 1 cup, cubed

Step-by-step instructions

1. Cook the quinoa. Rinse the quinoa if desired, then combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil, reduce heat, cover and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and set aside to cool slightly.
2. Sauté the vegetables. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the minced red onion and red bell pepper and cook 2–3 minutes until softened. Add the garlic and cook another minute. Remove from heat and let cool.
3. Prepare the dressing. In a bowl, whisk together 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1 teaspoon lemon juice, chopped basil, chopped parsley, 1/2 teaspoon salt and 1/2 teaspoon black pepper until well combined.
4. Combine sautéed vegetables with dressing. Add the cooked onion, bell pepper and garlic to the dressing and stir to coat.
5. Toss in the tomatoes. Add the halved cherry tomatoes to the dressing mixture and refrigerate for 5–10 minutes to let the flavors meld and the tomatoes marinate slightly.
6. Finish the salad. In a large bowl, combine the cooked quinoa and cubed fresh mozzarella. Add the tomato and dressing mixture, toss gently to combine, and adjust seasoning if needed.

This salad is delicious served cold or at room temperature. The quinoa makes it hearty enough for a light vegetarian main, while the mozzarella and dressing keep the classic Caprese character bright and fresh.

What to serve with it

This Quinoa Caprese Salad pairs well with grilled or roasted main dishes and makes a welcome addition to potlucks and picnics. Try it with:

• Grilled steak
• Roasted or grilled chicken
• Lemon-herb salmon
• Pan pizza or flatbreads
• Vegetarian lasagna or baked fish

Prep and storage tips

• Make it ahead: Cook the quinoa and prepare the dressing a day in advance. Combine with tomatoes and mozzarella shortly before serving for best texture.
• Storage: Store leftovers in an airtight container in the refrigerator. The salad keeps well for a few days; toss again before serving if dressing settles.
• Variations: Swap fresh mozzarella for burrata or add toasted pine nuts for extra crunch. For a vegan option, replace mozzarella with cubed firm tofu or a plant-based cheese.

Nutrition snapshot (approximate)

This Quinoa Caprese Salad is an easy, fresh dish that highlights summer tomatoes and herbs while adding the satisfying texture of quinoa. It’s adaptable, nutritious, and perfect for casual dinners, meal prep, or serving at gatherings.