Rae Bates

Caprese Salad

It’s summer. Summer means tomatoes … Lots of tomatoes.

One of my favorite summer flavors (and a good use for all those tomatoes) is Caprese Salad. It’s tomatoes, mozzarella, basil, and balsamic vinegar. It’s fresh and light. Here’s a good recipe. Consider the measurements to be ballpark suggestions. You can substitute good extra virgin olive oil for the balsamic vinegar if you’re not a fan of balsamic vinegar.

May your week ahead be filled with sunshine.

Easy Caprese Salad

  • 7 oz fresh mozzarella (use baby or cherry mozzarella or cut larger mozzarella into small pieces)
  • 1 lb fresh cherry or grape tomatoes (you can use larger tomatoes; just cut them into bite-size pieces, draining away the seeds and juice)
  • ½ c fresh basil leaves torn or roughly chopped
  • 2 T balsamic vinegar

Toss mozzarella, tomatoes, and basil together. Drizzle with balsamic vinegar.


Rea Bates is an Independent Consultant with the Pampered Chef. You can see her Facebook Page by clicking HERE. Her column appears each Sunday in Peru Indiana Today.