This light salad is perfect on a sunny day by the beach (or the couch, let’s be honest). Learn how to make this salad using 4 simple ingredients!
Caprese salad hails from the gorgeous island of Capri. This is an island off the coast of Italy that specializes in amazing lemon desserts and liquor (hello, limoncello!). Caprese salad was meant to be savored whilst overlooking a beautiful coastline, taking in the ocean air and endless sun of Capri. This salad will transport you to a lovely little island where the salty sea air will illuminate your tastebuds.
My take on the Caprese salad is a little different. Instead of using regular tomatoes, I chose Campari tomatoes (my favorites!). These tomatoes are smaller than regular tomatoes, but produce more incredible bursts of flavor. This salad is also chopped so that it can be spread like a bruschetta on your favorite piece of focaccia.
Ingredients (for a party of 4):
8-10 Campari tomatoes
6 basil leaves
1/4 cup of mozzarella
1 tsp of extra virgin olive oil
Pinch of salt
Cut your campari tomatoes into 4’s and place in a medium sized bowl. Wash the fresh basil leaves and peel them apart. *The size of your basil really depends on your taste! The bigger the leaf the more flavor, the smaller the leaf the more spread out the flavor will be.*
Cut your mozzarella into teaspoon sized pieces. Pour the olive oil into your salad and add a pinch of salt. Mix well together and serve with your favorite piece of focaccia!
*Secret tip: Chill your bowl before serving by placing it in the fridge for 4 hours prior to making your salad. This way your salad won’t sit in the fridge to get chilled, your bowl will chill it for you upon serving!*