Caprese Salad
Capese Salad
Don’t you crave this combination of garden fresh tomatoes, fresh mozzarella and fresh basil? There’s nothing terribly original about this recipe, but if your garden is bulging with fresh tomatoes, like mine and if your fresh basil pot is spilling over with fresh stems, like mine then this is the perfect time to satisfy the craving. Plus it pairs beautifully with last night’s Zucchini Lasagna.
My oldest son lived in Italy for a couple of years serving as a missionary for our church and came home with a little recipe repertoire. This is one of them. He can make a mean caprese salad and he says it much better than I do. I love this particular caprese because it starts with a base of beautiful mixed greens and ends with an aromatic balsamic vinegar/olive oil dressing seasoned with Herbes de Provence, salt and black pepper. That’s it. Simple in its design. Simple in its ingredients. Fresh . . . Simple . . . Flavorful!
- Caprese Salad
- 4-6 cups mixed greens
- 1 pound Bocconcini, drained, patted dry and sliced (baby mozzarella balls)
- 1 pound small roma or campari tomatoes, sliced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1/2 tsp Herbes de Provence
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- Arrange mixed greens on a large salad plate. Arrange cheese and tomato slices, in alternating rows over top. Sprinkle chopped fresh basil over top.
- For the Dressing: Combine olive oil, vinegar, Herbes de Provence, salt and pepper in a small bowl; whisk to combine.
- Drizzle dressing over salad.