Check out our recipe for Caprese salad!
One of my favorite salads of all time is Caprese Salad! No, seriously….if we go out to eat and it’s on the menu…I’m ordering it. Caprese salad is such a simple salad but oh so delicious. It looks a little fancy but is super easy to make at home. The key to making a great salad is using super fresh ingredients.
Caprese or Caprese salad is traditionally an Italian dish made up of tomatoes, mozzarella, and basil. The name itself comes from where it all started, Capri Italy. And, as you can see just by looking at it, this salad is the color of Italy; red, white and green!
Tips for making the perfect Caprese Salad:
Caprese is made from fresh mozzarella, freshly sliced tomatoes, and fresh basil.
Yes! Since this salad is made from fresh ingredients, it is a healthy option for lunch, dinner or just a snack.
Fresh mozzarella is used in Caprese. Be sure to buy fresh mozzarella that comes in water. The pre-packaged mozzarella cheese is not the same thing. Do not buy shredded mozzarella. For Caprese, I prefer to buy the fresh mozzarella logs but you can also buy different sized mozzarella balls if you prefer.
Fresh basil is usually sold in the grocery store next to the tomatoes. Normally, the fresh basil is not in the refrigerated section with the other fresh herbs. If fresh basil is refrigerated, the leaves will start to turn brown very quickly. Store on the counter instead of in the refrigerator. If you plan on eating a lot of basil, do yourself a favor and buy a small basil plant to keep in your kitchen. Fresh basil anytime!!
We like to serve Caprese as an appetizer along with olives and bread and then follow it up with our favorite pasta dish.
Ingredient substitutions and tips for making the perfect Caprese Salad:
Directions for making the perfect Caprese Salad:
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- 1 Pound Mozzarella (Fresh- sliced about ¼ inch thick)
- 1 Pound Tomatoes (About 2 large or 3 small tomatoes-sliced about ¼ inch thick)
- 1 Bunch Basil (Fresh-about 20 leaves-based on size)
- 1 Tablespoon Olive Oil (Extra Virgin)
- 1 Tablespoon Balsamic Glaze
- Pinch Salt (Freshly ground)
- Pinch Pepper (Freshly ground)
- 10 Olives (Sicilian green and Kalamata olives to garnish)
- On a large serving plate, alternate single layers of mozzarella, tomato and basil. I like to place everything on the plate in a circle so that the pattern continues to repeat all the way around the plate.
- Drizzle Olive Oil and balsamic glazes lightly across the top.
- Sprinkle salt and pepper on top.
- Garnish with olives.
- Serve chilled and enjoy!
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