Recipe by Summer Rose
"This light, fresh salad is made with fresh mozzarella, cherry tomatoes, and fresh basil. It is the perfect quick and easy accompaniment to any summer meal."
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fresh mozzarella cheese, cubed
1 (10 ounce) basket
torn fresh basil leaves
salt and pepper to taste
I made this for lunch today. Heaven in a bowl. NOTE: Honestly, I ate half as is and half with a small amount of quality balsamic drizzled over the top. Even more delicious.
Lovely! I made these into little kabobs. Placed on a plate, drizzled a bit of olive oil & balsamic vinegar & then sprinkled the basil on top. Everyone loved them.
Love Caprese! I served this salad in a small dessert dish with shredded romaine on the bottom and the Caprese Salad on top. A splash of white balsamic would be great with this.
I make Caprese all the time. I chop the tomatoes and the mozzarella and tear the basil so it's easier to have a forkful with all 3 ingredients. It is also MUCH better with a balsamic vinaigrette instead of just olive oil. I make this with olive oil from Frances Mays' estate and a wonderful quality balsamic from the vinegar store. There isn't anything better.
This salad rocks. We made it for Christmas dinner, and even people who thought they wouldn't like a "basil" salad, loved it! Defiantly a five star salad, and I encourage anyone who has never tried a caprese salad to try it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 114
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