I love a good salad, especially a Caprese salad. It’s a super simple dish to make and way good for us too. With many gardens now full of tomatoes or fresh tomatoes readily available at our local farmers market and grocery stores, it seemed very fitting to showcase a simple salad with tomatoes as the star. So here goes.
Caprese Salad by Susan
- 1 pound Heirloom cherry tomatoes
- 8 ounces Bocconcini mozzarella cheese
- 6 tablespoons extra virgin olive oil
- 1/4 cup chopped fresh whole basil leaves
- 3/4 cup whole basil leaves
- Salt and pepper to taste
Add tomatoes, bocconcini olive oil, chopped basil leaves and combine. Add salt and pepper to taste. Once combine add the whole basil leaves and serve. Chill leftovers for later.
Notes: This caprese salad keeps very well in the fridge if you have any leftovers. You can use any type of cherry tomatoes. I love the heirloom cherry or mini tomatoes when they’re available for all their different flavors and colors.
Like I said, this caprese salad is really simple. I will sometimes just have this for lunch with a nice crusty bread on the side. This Caprese Salad compliments many types of entrees as a side salad. You simply can’t go wrong with this Caprese salad.
Time to eat…
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