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.