Name: Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 3 tomatoes; 3/4 pound fresh mozzarella, 1/4 inch thick slices; 1 tablespoon capers (optional); 1/4 medium onion, thinly sliced; 1-2 teaspoons balsamic vinegar or reduction; 1-2 teaspoons extra virgin olive oil; 1 pinch Himalayan pink salt; 1 pinch pepper

This easy balsamic infused Caprese Salad recipe is fit for a crowd.

It uses chopped heirloom tomatoes, balsamic vinegar and fresh basil. It can even be turned into a healthy meal by adding some chicken, avocados or a little pasta. If you’re feeling really creative with your presentation, thread the ingredients onto a skewer for each person to pick up and nibble on.

We love to eat it as a side to my main dish, as an appetizer or even a mid-day snack. For this caprese, we mixed it up by adding capers, onions and balsamic to create a pretty presentation and outstanding flavor. It’s truly a magical and perfect combo of flavors, textures and freshness!

Some ways to “reinvent” your leftover Caprese Salad:

Chicken Caprese Wrap: In a wrap, combine chicken, leftover Caprese Salad and greens. Grill on both sides or heat in the toaster oven and serve.

Caprese Salad

★★★★★

5 from 1 reviews

Course: ,
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6 1x

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Description

This easy balsamic infused Caprese Salad recipe is fit for a crowd. It uses chopped heirloom tomatoes, balsamic vinegar and fresh basil. It can even be turned into a healthy meal by adding some chicken, avocados or a little pasta. If you’re feeling really creative with your presentation, thread the ingredients onto a skewer for each person to pick up and nibble on!

Ingredients

Scale

3 tomatoes
3/4 pound fresh mozzarella, 1/4 inch thick slices
1 tablespoon capers (optional)
1/4 medium onion, thinly sliced
1–2 teaspoons balsamic vinegar or reduction
1–2 teaspoons extra virgin olive oil
1 pinch Himalayan pink salt
1 pinch pepper

Instructions

On a large, shallow platter, layer alternating slices of tomatoes and mozzarella. Top with thinly sliced onion, basil and capers. Drizzle the salad with olive oil, balsamic and season with salt and pepper to taste. (I often don’t even use salt and pepper)