Now that summer is here, I thought it was time to post this summer favorite recipe. When I first had Caprese Salad, I loved finding something that was delicious and unique to take when we go somewhere. Since then I've started to see it around more, so it may not be new to you, but the way I prepare it may be a little different – most pictures you see of this recipe show slices of tomato arranged around the mozzarella cheese and basil. I like to either use cherry tomatoes, or cut the tomatoes smaller, so it can all be tossed together and easily eaten with a fork. Using local and organic ingredients make this salad even healthier and more flavorful, too.
(Note: see some more delicious ways to make this recipe here: fresh basil pesto with tomatoes.)
Caprese Salad
Ingredients
- 1 pint organic if possible Cherry tomatoes cut in half, or larger tomatoes cut into bite-sized pieces.
- 2-3 balls of the soft mozzarella cheese that you find in the deli or specialty cheese section cut into bite-sized pieces. (I've since had this with the cheese cut up even smaller than in the above picture and liked it better.)
- A bunch of fresh basil--about 2 ounces rinsed (organic if possible) OR this basil pesto (you won't need much if any more dressing if you're using pesto)
- Dressing: 1/2 cup REAL olive oil and 1/4 cup balsamic vinegar.
Instructions
- Toss together just before serving, otherwise the oil sets up when you put it in the frig and it no longer looks very appetizing!
- More favorite salad recipes
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Brando Schmando via Facebook says
yummy! One of my favorite salads too. Oftentimes I will make a loose pesto without the nuts and use that to make sure I get olive oil and basil in every bite!
Robin says
If you really want to take this over the top, use mozzarella di bufala (made from milk from the water buffalo) which is so creamy soft that it practically melts in your mouth. Makes most other fresh mozzarella taste kind of chewy in comparison, it’s that good :-).
KitchenKop says
Sounds yummy Robin, where would we be able to get some?! 🙂
Kel
Robin says
Haha, good question! I confess that I’ve never actually bought it but I’ve seen it at whole foods. Also any specialty store with imported cheeses should have it. But I’ve had it a couple times at really good Italian restaurants and also in italy and wow, amazing! I think that if it’s made here they usually combine cows milk with water buffalo but the imported kind is all water buffalo.
Kelly the Kitchen Kop says
Liz,
Your comment was perfect timing, I’m writing a post for tomorrow on low-carb foods, and I’d forgotten about this one!
Thanks,
Kelly
Liz says
Hey Kelly… just made the Caprese Salad from your recipe and we LOVED it. Mike really liked it and thought it was a perfect Father’s Day treat! Thanks so much for sharing it.