Category: Salad

Italian, Salad

Caprese Salad

Lynnae

This simple salad is light and refreshing and is a great compliment to any Italian meal.

First you’ll need to drain your fresh mozzarella balls. I like to use Ciliegine sized mozzarella, but you could also use pearls. Rinse and drain your tomatoes. Grape tomatoes work well with this salad both because of their size and their sweet flavor.

Next you’ll want to add a chiffonade of basil to the bowl. You slice the basil by stacking it, rolling it into a tight pinwheel, and then slicing it into thin strips. The sharper the knife and quicker your slice, the less bruised your basil will be. Clearly, my knife could use some sharpening.

Add the basil and salt and pepper to taste. I also like to add a little bit of olive oil, but this is optional. Toss to combine.

Finally, finish the salad by drizzling it with Balsamic glaze. You can make your own by reducing Balsamic vinegar on the stove top, but I like to buy a glaze or a cream, which is readily available at my local grocery store. I toss the salad and then finish it with a little more glaze on top.

Caprese Salad

From the Kitchen of Lynnae Hymas

Serves: 4-6Prep Time: 10 minCook Time: n/a

INGREDIENTS:

  • 2 8 ounce containers ciliegine fresh mozzarella balls
  • 16 ounces grape tomatoes
  • 10 fresh basil leaves
  • 2-4 pinches of salt
  • Fresh ground pepper to taste
  • 2-3 tablespoons of olive oil
  • Balsamic vinegar glaze

INSTRUCTIONS:

Drain the ciliegine mozzarella using a strainer.  Add them to a bowl.  Add the grape tomatoes.  Rinse off the fresh basil leaves.  Roll the leaves into a tight pinwheel and then slice into thin strips or a chiffonade. Add these to the salad.  Add salt and pepper to taste and then drizzle 2-3 tablespoons of olive oil over the salad.  Give it a toss to combine all the ingredients.  Next drizzle the balsamic vinegar glaze over the salad.  Toss again.  Finish off with a decorative drizzle of the balsamic glaze on top.

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