This Caprese Salad is the perfect way to enjoy your summer harvest of tomatoes and fresh basil!
There is nothing like home grown tomatoes. I just can’t get enough of them when they are in season. I’ve sort of become a tomato snob, I rarely even eat them in the winter time because they are just tasteless to me. Maybe being in a climate that doesn’t give me fresh tomatoes year round makes me enjoy them more. When it is off-season and I really am craving tomatoes, I will make slow roasted tomatoes. They are delicious, really bring out the flavor, and remind me of those summer tomatoes.
Mmmmm, cheese. Need I say more? 🙂 Fresh mozzarella is the perfect pair to this summer salad. It’s creamy and light. The shredded kind sold in a bag is fine for pizza, but for this recipe, you’ve got to splurge and get the real thing in its freshest form. You can either buy it already sliced, or in the log. Either is fine, you just want to make sure it’s fresh.
Speaking of fresh, don’t forget the fresh basil! Again, dried doesn’t cut it here. Basil is probably my favorite herb to grow in my garden. In addition to putting it on this salad, throw some into your spaghetti sauce, or other salads, you can also make pesto and freeze it if you have an abundance.
Oil and balsamic vinegar is my go-to dressing for a lot of things. I hardly ever buy salad dressing anymore. I simply just combine oil and balsamic toghether. If you want to add just a touch of sweetness to it, put in just a smidgen of pure maple syrup. You can add other spices to it if you want, such as garlic, and I would encourage you to do so. But I will say, that even in it’s purest form this dressing is delicious and super versatile. You can use it on almost any salad. Really, I can’t think of one you wouldn’t use it on. I’ve even used it on a green salad that has sliced strawberries or other fruit. You can go wrong, and your friends will be impressed that you made it yourself! Ha!
Prep Time 10 minutes
Total Time 10 minutes
Calories 210 kcal
- 4 vine-ripened tomatoes
- 8 oz fresh mozzarella cheese
- 6-8 fresh basil leaves
- 1/4 cup olive oil
- 1-2 Tbs balsamic vinegar
- salt and pepper to taste
Slice tomatoes into wedges and arrange on a serving plate.
Slice fresh mozzarella into discs and layer on top or tomatoes.
Place torn fresh basil leaves on top.
For the dressing: combine olive oil and vinegar together and mix well.
Drizzle over the salad and serve.
Amount Per Serving
Calories 210 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 29mg 10%
Sodium 241mg 10%
Potassium 223mg 6%
Total Carbohydrates 4g 1%
Protein 9g 18%
Vitamin A 19.2%
Vitamin C 13.6%
* Percent Daily Values are based on a 2000 calorie diet.