CAPRESE SALAD- THE PERFECT SALAD FOR ANY SEASON!
Caprese Salad is so yummy and it reminds me of our visit to Italy this last summer! My hubby and I ate this salad almost every day with a bottle of Dry Rose! Such wonderful memories! Ok- back to reality…not vacation mode…less rose!
This salad pairs well with any protein. I made grilled steak with it. I have also made it with chicken, seafood, and fish. It is wonderful as a stand-alone meal for a light lunch or dinner or as an appetizer. So versatile! It takes 10 minutes to throw together this wonderfully colorful salad! There is no excuse not to eat your veggies with this beautiful addition!
WHAT DO I NEED TO MAKE THIS SALAD:
You can assemble it in a few different ways. If you want to make it into a chopped Caprese, you will use small tomatoes and small mozzarella balls or chop up the larger mozzarella.
The large stacked version:
Roma tomatoes, buffalo or fresh mozzarella, fresh basil, S & P, Balsamic vinegar, and olive oil.
The small chopped salad version:
Cherry tomatoes, pearl buffalo mozzarella, or chop the fresh mozzarella into small pieces. Fresh Basil, Balsamic vinegar, Olive oil, and S&P.
You can add some chopped red onion if you like, however, traditionally it doesn’t have it.
HOW DO I ASSEMBLE THIS DELICIOUSNESS?
I like to chop my Roma tomatoes in medium-sized slices from the stem end back. I remove the little indent where the stem is. Lay the tomato slices out on your cutting board and sprinkle with salt and pepper (S&P) Layer the tomatoes with a slice of mozzarella cheese and top with a fresh basil leaf. I love the smell of fresh basil! When it is time to eat the salad, drizzle it with a little olive oil and balsamic vinegar. So yummy! My mouth is starting to water thinking about it!
If I am making the chopped Caprese salad, I cut the cherry tomatoes in half. I try to get mozzarella pears that are about the same size as the tomatoes so it’s easy to fit a little bit of both in your mouth at the same time. Chop the basil leaves into thin strips and sprinkle over the tomatoes and mozzarella.
When you are ready to eat it, sprinkle with Salt and Pepper and drizzle it with olive oil and balsamic vinegar.
IF YOU LIKE THIS CAPRESE SALAD YOU MIGHT ALSO ENJOY THESE RECIPES:
HERE’S THE RECIPE:
Gluten Free Chopped Caprese Salad
Course: SaladsDifficulty: Easy6
servings10
minutesIngredients
- Cherry Tomatoes- 1 pkg washed and sliced in 1/2
Buffalo Mozzarella- 1 pkg drained and sliced in 1/2
Red onion- 1/2 chopped if desired.
Basil- 1 handful chopped
Balsamic Vinegar- 1/4 cup or if you like it sweeter you can use Balsamic Reduction and drizzle it over the top.
Olive oil- 1/4 cup if desired.
S & P
Directions
- Combine all ingredients in a bowl except the balsamic vinegar and the olive oil.
Mix the balsamic and olive oil in a small bowl and whisk to combine.
Pour over veggies.
Add S & P to taste.
Enjoy!
I hope you love this delicious salad as much as we do! We love it layered or chopped!
As Always,
Best Wishes for Gluten-Free Dishes!
XO,
Michelle
