This Caprese Salad is beautiful and scrumptious, yet simple and tasty. For a quick bite at home any evening with a glass of wine or as a side dish or appetizer for a dinner party.
Caprese Salad: A Taste of Italy’s Simple Delight
Indulge in the classic Italian simplicity of Caprese Salad – ripe tomatoes, creamy mozzarella, fragrant basil, and a drizzle of olive oil, creating a symphony of flavors and vibrant colors. Explore the timeless elegance of this dish, perfect for any occasion, from casual gatherings to sophisticated dinners.
I love anything savory, and if it’s easy to prepare, even better! With simple straight forward ingredients, this salad warms your soul and takes you to places you remember being or dream of going. It can make you feel as if you’re sitting at a cafe in Italy, taking in the moment with each bite.
What goes into this salad:
Next comes the fresh mozzarella cheese, a creamy and mild counterpart to the tomatoes. The tasty sweetness of the tomatoes and balsamic vinegar works perfectly with the creamy, soft flavor of the mozzarella. BelGioioso has the perfect pearl sized mozzarella to give this Caprese salad its Italian accent. They are fresh, soft and truly scrumptious.
Basil leaves, fresh and aromatic, bring an essential herbaceous note to the Caprese salad. The bright green basil leaves, reminiscent of the Italian flag’s colors, are carefully arranged between the tomato and mozzarella slices. Their peppery, slightly sweet flavor adds depth and contrast to the dish.
To tie the elements together, a drizzle of high-quality extra-virgin olive oil is added. This golden elixir not only enhances the salad’s richness but also infuses it with a fruity and slightly peppery undertone. Balsamic vinegar is optional but often used to lend a sweet and tangy note to the dish. A few drops can elevate the salad, but be cautious not to overpower the delicate flavors.
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Caprese Salad
Ingredients
8oz package of Belgioioso mini pearl mozzarella, (or if using larger mozzarella balls, cut in half)
2 cups of cherry tomatoes, cut in half
5–7 fresh basil leaves, rolled and cut into slices
Balsamic glaze
1 Baguette, sliced
1 tbsp olive oil
Dressing:
1 tsp garlic, finely minced
1 tsp small yellow or orange bell pepper, finely minced
1 tsp jalapeño or (Anaheim chili for less heat) remove seeds and finely minced
1 tsp sun dried tomato, finely minced
1 tsp shallot. finely minced
1 tsp Salt
1/4– 1/2 tsp Pepper
1/2 tsp of dried oregano
1 tsp of dried basil
Approximately 3/4 cup of olive oil, enough to fill and 6 oz jar.
Chop all 5 veggies very small. In a 6 oz jar add veggies, seasonings, and olive oil. Put the lid on it and give it a good shake.
Instructions
- Slice baguette, laying them out of a cookie sheet.
- Using a pastry brush, lightly brush the tops of each one with olive oil.
- Let it sit till you’re ready to serve.
- In the meantime, in a medium sized bowl add Belgioioso mozzarella and cut tomatoes. Shake olive oil dressing just before you use it, pour it over the cheese and tomato mix, you may not need to use it all.
- Add fresh basil and stir it together.
- Drizzle the top with balsamic glaze.
- Set oven to broil, put cookie sheet with baguette in the oven for 2 minutes or less.
- Add Caprese salad to a decorative bowl and drizzle with balsamic glaze.
Notes
Serve this delicious Italian dish with your toasted baguette. It can be a lovely appetizer, side dish or salad.
