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cherry caprese salad on a white plate on a blue cloth.
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5 from 2 votes

Cherry caprese salad

This cherry caprese salad with blackberries takes advantage of the fresh fruits of summer with a simple honey dressing.
Serves 2 as a light lunch to be enjoyed with fresh bread or other side-dish.
Prep Time10 mins
Total Time10 mins
Course: Dinner, Lunch, Main Dish, Salad, Side Dish
Cuisine: American, British, Italian
Servings: 2 servings
Author: Claire



  • 1 mozzarella ball torn into small pieces
  • ½ small bag arugula or lamb's lettuce
  • 1 handful cherries stems and stones removed
  • 1 handful blackberries
  • small handful basil leaves
  • 1 tablespoon pumpkin seeds

For the dressing

  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon apple cider vinegar or white distilled vinegar optional, more to taste
  • 1 teaspoon honey
  • pinch salt to taste
  • pinch black pepper optional


  • Remove the stems and stones from the cherries.
  • Tear the mozzarella into small pieces.
  • Make the dressing by combining the ingredients in a jar or bowl and mixing together well.
  • Arrange the arugula on your plates and top with the cheese, fruit, basil leaves and pumpkin seeds. Drizzle over the dressing and serve immediately.


  • I suggest using good quality, fresh produce for this salad. With minimal ingredients, it is all about the taste!
  • Lamb's lettuce can be used in place of arugula for a more subtle taste or if it is better suited to you.
  • Adjust the dressing with more oil or vinegar to taste preference.
  • Don't forget to de-stone the cherries!

Swiss Interest Group Histamine Intolerance

All ingredients score a '0' on the SIGHI scale, with the exception of:
  • apple cider vinegar, which scores 1. If you prefer to keep to foods rated as 0, then you could try white distilled vinegar.
  • cherries rate as 0 but it is noted as 'controversial'.
  • black pepper, which scores 2.