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
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
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