Tuesday, August 14, 2012

Caprese Salad

Not too long back, we went to our beach with an old friend of mine from high school and her adorable little girl.  And amongst the many things that we still have in common with each other, is our mutual love affair with food.  It engulfs both of our thoughts endlessly throughout each day.  And she is always going above and out of her way to make something special every time we get together with our children.  That particular day she introduced me to the Caprese salad, having whipped one up for our beach picnic.  And I loved everything about it and could not wait for a reason to whip one up on my own.  Thank you Stephanie for another great inspiration.

1 pint of grape tomatoes (rinsed and quartered)
1 large slicing tomato (rinsed and chopped)
4 cloves of garlic (minced)
5 oz. of fresh mozzarella (cubed)
a handful of fresh basil leaves (snipped)
a healthy amount of sea salt and lots of fresh cracked pepper
3 T. of extra virgin olive oil
2-3 T. of balsamic vinaigrette

-Combine all of the ingredients in a medium mixing bowl and toss well.  Transfer into a smaller clean bowl, cover and refrigerate at least an hour or so prior to serving (to get the garlic and basil to meld in).  Serve chilled.  Serves 4-5.  Enjoy!

7 comments:



  1. Oooooo Yummy! My vegetarian daughter will love this one. I think I'll make this for starter with your Black Bean Soup recipe tomorrow night

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  2. Oooooo Yummy! My vegetarian daughter will love this one. I think I'll make this for starter with your Black Bean Soup recipe tomorrow night

    ReplyDelete
  3. Sorry I am just now getting to this, I have forgotton to check for comments ;) Did you try both recipes out? I hope that you enjoyed them as much as we do :)

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