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Quick and Simple Caprese Salad


Ah…Caprese…fresh, creamy mozzarella, ripe and juicy tomatoes, aromatic basil…


Named for the island of Capri, where it originated, the flavors are representative of the Italian flag. According to one story, the salad gained popularity after a king was presented with it as a snack and fell in love! And who could blame him?


There is nothing better than this plate of absolute dreaminess. This is why it is now served at restaurants all over - from some of the most renowned trattorias throughout the world to your local pizza place.

And it is, arguably, the simplest salad to put together. All you need to do is slice a tomato, slice some fresh mozzarella (or buy it slice already to save a step!) and rip off some pieces of basil. Sprinkle with salt and pepper and olive oil and you’re done.


There are also so many serving options for this versatile salad.

You can make this as:

  • Hors d’oeuvres at parties or gatherings

  • An appetizer in a 2- or 3-course meal

  • Your main course with some crusty (gluten-free) bread and a side of soup

  • An easy lunch by turning it into a sandwich

In addition to the serving options, you can also add ingredients to make this salad your own. Some of my favorites that I’ve included here are:

  • Roasted red peppers

  • Kalamata olives

  • Balsamic vinegar

  • Sun-dried tomatoes

  • Oregano

  • Prosciutto

Whatever version you decide to try and however you choose to serve it, the Caprese Salad is one that will never disappoint!



Quick and Simple Caprese Salad

Ingredients:

  • 8 oz fresh mozzarella, sliced

  • 1 large, vine-ripened tomato, sliced

  • 8 large basil leaves

  • Olive oil

  • Balsamic vinegar or balsamic glaze

  • Salt and fresh-ground pepper

  • Roasted red peppers, sliced thin

  • Kalamata Olives

Directions:

1. On a plate, arrange the mozzarella, tomato and basil in a circular pattern. Repeat until all slices are used.

2. Sprinkle salt and pepper to taste. Drizzle with olive oil and balsamic, if using.

3. Finish with roasted red peppers and olives. Serve immediately or refrigerate.

ENJOY!

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