Caprese salad is light, refreshing, beautiful, and easy. What more can you ask for from a meal? You can serve it as a side with your entree or as the main course. Here is what you do. Gather your homegrown, market, grocery store tomatoes, fresh basil, and fresh mozzarella. I prefer to use the mozzarella pearls rather than the big chunk simply because it turns out prettier with cherry tomatoes.
Then do the same with your cheese and basil. Tip: I use scissors to snip my herbs. I find that it goes faster and doesn’t bruise the leaves.
Go Italy! No wonder they use these colors for their flag. Gorgeous!
(Just in case you have no idea what I’m talking about…)
Mix olive oil, balsamic vinegar or red wine vinegar, salt, and pepper together in a small bowl. Amounts are up to you. I like a lot of salt, so I use sea salt because it’s courser and just makes me feel fancy. I also must be losing my mind because I bought THREE various containers of sea salt on three separate shopping trips, all within a few weeks of each other and forgot each time that I already had purchased some. Uh…yeah. I need to get more sleep or start taking gingko biloba or whatever the latest memory herb is out there.
Next, place all of your chopped goodness in a bowl and drizzle on your dressing. Mix gently and serve! You can make this in the morning and serve later in the day if you like a colder more combined taste.
With a side of crusty bread and a glass of white wine this makes for one fantastically fresh and lovely meal. It’s also a very simple and surprisingly different salad to bring to a gathering. Enjoy!
Okay, one bite for you before you go… Good eh?