There really isn’t much that my family likes more than a refreshing caprese salad.  Our kids have been eating these since they were tiny and request that I make it for them regularly for their lunch boxes.  It’s funny too because my oldest told my wife in the car the other day that it was good, but needed just a touch more balsamic.  He’s six.  I love that he knows that it was a bit out of balance and requested that we fix it!  So cool to have kids that love food.

So there are a million and one ways to make a salad like this.  Sometimes we add in minced shallots or scallions, other times fresh chives.  The key to making a really good caprese salad is to make it and allow it to marinate just a bit.  The salt will bring out the juices from the tomatoes and the dried oregano will really come to life.  All it needs is about 10-15 minutes hanging out on the counter while you’re making other delicious goodies.  The mozzarella will get soft and it will just be fantastic.

QUICK COOKING TIP: If you cut the basil too soon, it will either start to wilt in the dressing or turn brownish.  The best thing to do is to set the basil aside until just before serving, then chiffonade (cut into really thin strips) and add to the salad.  Bang!  Fresh basil to the rescue.

No matter the time of year, enjoying this caprese salad will make it feel like summer.  The best part is that you can still get some decent tasting cherry tomatoes even during the cold winter months.