A traditional Caprese salad is made with layers of tomato slices and fresh mozzarella slices, topped with whole leaves of basil and drizzled with olive oil and balsamic vinegar. It’s delicious, especially served on some crunchy little toasts.
This is something a little different- mixing it all together to create a mixed together salad. I love this and will just eat it by the bowlful.
There is a gentleman in my town that makes flavored vinegars, and his fig and molasses vinegar is similar to balsamic, so I often use that. I generally add more vinegar because, yum, I really love vinegar!!
Find the recipe below and I hope you love it!
Caprese Salad
Once tomatoes get ripe, they’re pretty much all I want to eat all summer long. This version of a classic recipe is a lovely one to eat all the time. I like to add extra vinegar… because I love vinegar!
Ingredients
- 4 tbsp olive oil
- 4 tbsp balsamic vinegar
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tsp fresh oregano chopped finely
- 1/2 cup fresh basil chopped finely
- 16 oz tomatoes
- 2 cups mozzarella pearls 2 packages
Instructions
- Mix the oil, vinegar, salt, pepper in a small bowl.
- Mix the oregano, basil, tomatoes, and mozzarella pearls in a larger bowl.
- Pour the oil and vinegar mixture over the tomatoes and mozzarella and stir well.
- Allow to sit for 15-20 minutes to allow flavors to meld. Then serve!
Notes
A note on tomatoes: I like to use cherry tomatoes because I think they have the best flavor. You can use any type. If you’re making this in the winter, I recommend using Campari tomatoes – they actually have a little flavor for grocery store tomatoes.
