Caprese Salad
Caprese salad is my guilty pleasure. Perhaps it’s because I really don’t know what else I can do with all the fresh basil we’ve been growing in our garden other than making pasta sauce but this dish is pretty solid. I’ve been making it so much that I’ve been told to cut back on it because eating that much cheese on a daily basis can’t be good for you.
All you really need to make this dish is 3 main ingredients – some form of mozzarella cheese (we used Burrata), fresh basil, and tomatoes.
Usually whenever we make this dish, we use good quality extra virgin olive oil and a generous amount of freshly ground salt and pepper to season. However, since the quality of these tomatoes and cheese was so good, we were able to cut back on the seasoning quite significantly (which is better for our health!). I could eat this up for DAYS. I’m not typically a salad person but I could have this on the regular that’s for sure 🙂
Caprese Salad
Ingredients
- Cherry Tomatoes
- Fresh Basil
- Fresh Burrata Cheese (Bocconcini or Fior Di Latte will work too)
- Freshly Ground Salt and Pepper
- Drizzle of Extra Virgin Olive Oil
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Instructions
- 1. Cut your cherry tomatoes in halves or quarters (personal preference).
- 2. You can roughly cut up your cheese to get that rough textured look and sprinkle it all over your plate for that spontaneous look and feel.
- 3. Finely chop up some basil or rip them up into tiny pieces. Sprinkle generously across your salad.
- 4. Drizzle with generous amount of extra virgin olive oil and season with freshly ground salt and pepper.
