Easy Caprese
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The following recipe was adapted from Tastes Better from Scratch
I was getting this recipe ready and giggled a little when I realized “easy caprese” rhymes.
It’s the little things.
Anyway.
With no shortage of fresh basil in our Aerogarden, I’ve been making this caprese salad whenever I can. It is so super simple and extremely refreshing as a side dish or appetizer. Perfect for when you have company or need to bring a dish to a picnic or a friend’s house.
Cooking Level
FOUNDATIONAL | Beginner | Intermediate | Advanced
Easy Caprese
Ingredients
- 1 pint cherry tomatoes
- 1 pint mozzarella balls (or alternatively, a block of mozzarella cut into bite-sized pieces)
- 8-10 large fresh basil leaves
- 1 T olive oil
- 2 T good balsamic vinegar
- Salt and Pepper to taste
Instructions
- Rinse, and then cut the pint of cherry tomatoes in half lengthwise. Combine these with the mozzarella balls in a medium-sized bowl.
- Finely chop the basil* and add to the bowl.
- Drizzle with about 1 T of olive oil, then lightly toss everything together to coat. Sprinkle with a dash of salt and pepper, then toss again.
- Add about 2 T of a good, thick balsamic and toss once more.
- Serve immediately and enjoy!
*An easy way to cut fresh basil and other flat leafy greens, such as spinach, is using a technique called chiffonade. Stack the leaves on top of one another with the biggest leaf on the bottom, and tightly roll the leaves up into a cigar shape from the long side of the leaf. Thinly slice the leaves perpendicular to the cylinder / cigar shape, and you’ll be left with little ribbons of basil - which is what chiffonade means.
