Caprese Quinoa Salad with Cherry Tomatoes and Basil

This Fresh Caprese Quinoa Salad combines the bright, classic flavors of a Caprese salad with the satisfying texture and protein boost of quinoa. It’s loaded with cherry tomatoes, fresh mozzarella, fragrant basil, and a simple olive oil and balsamic dressing. Light, colorful, and easy to prepare—this is an ideal summer salad for lunches, potlucks, or meal prep.

A Go-To Summer Salad

If you love the fresh flavors of a traditional Caprese—ripe tomatoes, creamy mozzarella, and basil—this quinoa version will quickly become a staple. The quinoa adds texture and protein, turning a simple side salad into a more substantial dish that works for lunch, light dinners, or as an accompaniment to grilled proteins.

This recipe is inspired by classic Italian ingredients and is perfect for warm-weather cooking. It’s easy to customize, stores well, and takes minimal hands-on time.

Side Dish or Meal — Your Choice!

This Caprese quinoa salad is versatile. Serve it as:

• A vibrant side at summer barbecues;
• A satisfying lunch with a piece of grilled chicken or fish;
• A make-ahead meal for busy weekdays — it holds up well in the fridge for several days.

Because it’s simple to scale, make a double batch for meal prep or to feed a crowd.

Caprese Quinoa Salad Ingredients

• 2/3 cup quinoa, uncooked
• 8 oz fresh mozzarella balls (bocconcini), halved
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup fresh basil, roughly chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste

That’s it—simple, fresh ingredients that come together quickly. Use the best-quality olive oil and balsamic vinegar you have for the most impact.

How to Make Caprese Quinoa Salad

1. Cook the quinoa: In a medium saucepan bring 1 1/3 cups water and 2/3 cup quinoa to a rolling boil. Reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is tender.
2. Cool: Transfer the cooked quinoa to a bowl and refrigerate for at least an hour so it’s chilled before mixing with the other ingredients. Chilling helps the grains firm up and keeps the salad refreshing.
3. Prep the produce: Halve the cherry tomatoes and mozzarella balls. Roughly chop the basil.
4. Make the dressing: Whisk together the olive oil, balsamic vinegar, and a pinch of salt and pepper. Adjust seasoning to taste.
5. Toss everything together: In a large bowl, combine the cooled quinoa, tomatoes, mozzarella, and basil. Pour the dressing over the salad and toss gently until everything is evenly coated.
6. Serve or store: Serve immediately, or refrigerate in an airtight container for up to 3–5 days. If storing, add a little extra olive oil or a splash of balsamic just before serving to refresh the flavors.

Tip: For added texture and flavor, consider tossing in toasted pine nuts, sliced cucumbers, or a handful of arugula. A drizzle of aged balsamic or a sprinkle of flaky sea salt can elevate the finished salad.

More Quinoa Salads

• Golden Roasted Cauliflower and Quinoa Salad
• Quinoa Tabouli
• Mexican Quinoa Salad
• Best Quinoa Salad Recipes (collection)

Fresh Caprese Quinoa Salad — Recipe Summary

This fresh Caprese quinoa salad is an easy, healthy option that highlights summer produce and quick-cooking quinoa. It’s high in protein and flavor, and it’s flexible enough to adapt to what you have on hand.

If you make this salad, try taking a photo and sharing it with friends—it’s a colorful, healthy dish that looks as good as it tastes. Enjoy fresh summer produce and the satisfying combination of Caprese flavors with hearty quinoa.