Friday, June 7, 2013

Mini Caprese Salad Recipe


One of my favorite dishes to order in Italian restaurants has always been Insalata Caprese, a salad made of sliced tomatoes, buffalo mozzarella, basil and olive oil.

Forever on the look out for "new" ways to perk up dinner, I was staring into the refrigerator recently trying to come up with something to go with barbequed burgers and the light bulb went on. Not just the fridge light, my happy little chef light too. We always have grape or cherry tomatoes, prepared pesto and extra virgin olive oil on hand, and we had some grated mozzarella. I decided to try my hand at a Mini Caprese Salad to serve on the side.


Mini Caprese Salad
serves 4

24 grape or cherry tomatoes (figure 6 per person)
1 T. pesto
1/3 cup finely grated mozzarella
1 T. olive oil

Halve the tomatoes and mix in a bowl with pesto.
Stir in the mozzarella, then the olive oil.
Put in a pretty bowl and chill.



This is so refreshing and delicious. It goes well with everything ... chicken, steak, fish, burgers. And who am I kidding? It tastes great all by itself right out of the bowl and the real trick is not eating it all before whatever you're serving it with is done. Although it's so fast and easy to make, it's not a problem to stir up more before the family realizes what you did.

Bon appetit!

2 comments:

  1. I'm not comfortable in the kitchen and anything more than 4 ingredients makes my head spin....this is a recipe that I feel brave enough to try. Thanks!

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    Replies
    1. You'll love it and it really goes well with everything. It's been my go to this summer. You can also go lighter on the mozzarella and it's just as good. Enjoy!

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