Caprese Salad Recipe
We all know the classic Italian caprese salad where you slice tomatoes and mozzarella, then layer them with fresh basil, olive oil and balsamic vinegar. Simple, easy and seasonal deliciousness! Every summer I make something similar and much more versatile with cherry tomatoes and those small little mozzarella balls called ciliegne. It’s the same concept but just slightly tweaked because I like to add it to things like portobello mushrooms, make it into a caprese pasta salad, place it on some ciabatta bread and toast in the oven or maybe just simply top some grilled chicken or fish with it. See – versatile!
What makes this caprese salad recipe different than the original (besides the small tomatoes and mozzarella) is that I add some garlic and red onion to it. It just adds a little extra flavor and kinda turns it into a cross between caprese and bruschetta. Making it this way goes back to my argument that healthy food doesn’t have to bland or boring and you don’t always have to follow some weird set of “rules”.
Couple notes on this caprese salad recipe if you are going to add garlic and red tomatoes:
It only holds for a couple days and the garlic flavor will intensify. What that basically means is that if you know you are going to eat this for a few days and not all at once, use less garlic.
If you can’t find tiny mozzarella balls, just cut the larger one into chunks.
Related Recipe: Spinach and Ricotta Spread
Caprese Salad with Cherry Tomatoes and Ciliegine
- 1 pint of cherry tomatoes
- 1 pint or small container of small mozzarella balls
- 2 small cloves of garlic, minced
- 1/4 cup red onion, minced
- 1 tablespoon olive oil
- 2 tablespoon good balsamic vinegar
- 1 pack of basil or 1 cup, chopped
- salt to taste
- Slice the tomatoes and mozzarella balls in half. Combine all the ingredients, mix, taste and and adjust the seasonings.
- Let sit for a few minutes and then add to pasta, top some toasted bread with it or maybe some fish or chicken.