diary of a Mama, Fashionista, & Foodie

Caprese Salad

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“Too many tomatoes, too many to see, too many for grandpa and grandma and me…Grandpa began with a hand full of seeds, and sun, soil and water, as every seed needs…”  We were given a children’s book called “Too Many Tomatoes” and it is the cutest rhyming book, and needless to say, my LB LOVES it!!

Too Many Tomatoes Book
Too Many Tomatoes Book

Well, its tomato time around here…my four giant tomato plants are full of tomatoes and just starting to ripen!  I absolutely love home-grown tomatoes, they are so much better than the ones from the store, it’s almost like eating candy for me.  Of course, I always love to make fresh salsa and pico de gallo, but one of my favorite tomato recipes is a Caprese Salad.  It’s fresh, flavorful, and it doesn’t get any better than fresh sweet cherry tomatoes, mozzarella, basil, and simple balsamic vinaigrette.

My husband doesn’t care for tomatoes the way I do, which means I get this one all to myself! It’s great for parties and outdoor potlucks, and I can’t tell you how many times I’ve been asked for the recipe.  It’s definitely a winner, and I’d love to share it with all of you.

Print Recipe
Caprese Salad
Caprese Salad
Course Salad
Prep Time 15-20 minutes
Servings
people
Ingredients
Caprese Salad
Balsamic Vinaigrette
Course Salad
Prep Time 15-20 minutes
Servings
people
Ingredients
Caprese Salad
Balsamic Vinaigrette
Caprese Salad
Instructions
  1. Cut tomatoes and Kalamata olives in half (lengthwise), and roughly chop fresh basil.
  2. Gently mix the tomatoes, olives, basil and fresh mozzarella pearls in a medium size bowl.
  3. In a separate bowl, whisk together olive oil, balsamic vinegar, dijon mustard, minced garlic, and salt and pepper. Add honey to taste. (Note: The longer balsamic vinegar is aged, the sweeter it will taste. Depending on which balsamic vinegar you use, you may want to add more honey or omit it altogether)
  4. Pour Balsamic Vinaigrette over salad and stir gently. Serve immediately or refrigerate. Garnish with fresh basil.
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