Making a delicious Caprese Salad
Fresh tomatoes, basil and buffalo mozzarella
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.
CAPRESE SALAD RECIPE
- 2 Cups Cherry Tomatoes (If you can find multi-colored heirlooms all the better!)
- 1 Cup Fresh Mozzarella
- ½ TSP Dried Oregano
- 3 TBSP Red Wine Vinegar
- 1 TSP Balsamic Vinegar
- ¼ Cup Olive Oil
- 1 TSP Salt
- Fresh Cracked Pepper
- ½ Cup Loosely Packed Basil Leaves Chiffonade directly before serving
For the Salad
Cut the cherry tomatoes into halves or quarters, depending on the size of the tomato
Cut the fresh mozzarella balls in half
Add tomatoes and mozzarella to a glass bowl. Add in oregano, salt and pepper. Mix well.
For the Dressing
- In a smaller bowl, add in the red wine and balsamic vinegars. Add in the olive oil and whisk well. When emulsified, pour over the tomatoes and mozzarella.
- Serving the Caprese Salad
- At the last minute, cut the basil into thin slices and add to the salad. Mix gently so the basil doesn’t get bruised. Serve immediately.
Final Thoughts on the Caprese Salad Recipe
So I just finished serving this salad to some dinner guests tonight. I love when people taste something so simple and just smile at how good it is. What an awesome feeling. This caprese salad recipe is so simple and delicious that you just have to give it a try. As always, I love to hear feedback on the recipes or whatever you want to put into the comments. Enjoy!