CAPRESE SALAD – The Italian Side of the Family

CAPRESE SALAD – The Italian Side of the Family
I love caprese salads during the summer. Especially, if the tomatoes are home grown. The sweetness of the tomatoes with creaminess of the mozzarella cheese is so devine and refreshing.
Here’s the recipe:
INGREDIENTS
1 lb of tomatoes, cut in chunks or slices
1/2 lb of mozzarella cheese, slice or in chunks
20-25 leaves of basil, julienned (ribbons)
1/4 cup of olive oil
Drizzle of balsamic vinegar (optional)
1 garlic clove, minced (optional)
Salt and pepper to taste
DIRECTIONS
In a large bowl, mix all ingredients. If you choose to slice the tomatoes and the mozzarella cheese, you can stack tomatoes, cheese, and basil. Sprinkle with olive oil, salt, and pepper. Mix and eat. Drizzle balsamic vinegar when serving.
The longer you let it marinate, the better it gets. Eat within 2-3 days, if it ever lasts that long.
Sometimes, I add some pine nuts for crunch.
Cost: about $6 if tomatoes are purchased.
Difficulty: easy
Servings: 4 people
If you grow your own tomatoes and basil during the summer, your cost is pretty much the cost of the cheese and condiments. This salad cost me approximately $2 for four because we grew our own tomatoes and basil.
LEFT OVER BASIL? No problem! Make pesto sauce or dry the leaves.
Enjoy your FOOD and your MONEY. 

Caprese Salad

CAPRESE SALAD – The Italian Side of the FamilyI love caprese salads during the summer. Especially, if the tomatoes are home grown. The sweetness of the tomatoes with creaminess of the mozzarella cheese is so devine and refreshing.
Print Rate
Course: Appetizer, Salad, Side Dish
Cuisine: Italian
Keyword: Basil, Caprese, Caprese Salad, Mozzarella, Mozzarella Cheese, Tomato
Prep Time: 10 minutes
Cook Time: 0 minutes
Marinate Time: 5 minutes
Total Time: 25 minutes
Servings: 4 people
Cost: $6

Equipment

  • Knife
  • Bowl
  • Cutting Board

Ingredients

  • 1 lb of tomatoes cut in chunks or slices
  • 1/2 lb of mozzarella cheese slice or in chunks
  • 20-25 leaves of basil julienned (ribbons)
  • 1/4 cup of olive oil
  • 1 tsp Drizzle of balsamic vinegar optional
  • 1 garlic clove minced (optional)
  • Salt and pepper to taste

Instructions

  • In a large bowl, mix all ingredients. If you choose to slice the tomatoes and the mozzarella cheese, you can stack tomatoes, cheese, and basil. Sprinkle with olive oil, salt, and pepper. Mix and eat. Drizzle balsamic vinegar when serving.
  • The longer you let it marinate, the better it gets. Eat within 2-3 days, if it ever lasts that long.
  • Sometimes, I add some pine nuts for crunch.
  • Difficulty: easy

Notes

Saving you money and time that's ABeanCountersWay.Com/toCooking

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest

Leave a comment