This is a scrumptious and easy caprese salad recipe.
Christopher and I love to have this salad in the summer when the tomatoes are fresh and the basil is fabulous!
One of the things I loved when we visited our relatives, Uncle Leo and Aunt Anna, was their worldliness! They were great travellers and they enjoyed trying new foods. They also showed a great appreciation of good food. We enjoyed many beautiful meals at their dining room table in Quechee, Vermont.
If you have never been to Quechee, I would highly recommend going. It is very picturesque, with covered bridges and fun places to visit, like the Simon Pearce factory/restaurant/shop. It’s a craftsperson’s heaven, where they do glassblowing, pottery and various other things. I love their products because they are so fun and beautiful and mostly made by human hands.
We first had the caprese salad when we lived in California. Uncle Leo and Aunt Anna flew out to San Diego for a nice vacation at a timeshare they won at an auction. Christopher and I drove down from Sacramento and our cousin Mardie flew down from South Dakota. What a time we had! Lots of laughs and plenty of food!
When they ordered this salad as an appetizer, I was curious. I carefully took a few slices and settled down to taste it. I couldn’t believe it was so delicious yet looked so easy to make.
When we got home from that trip, I made that salad to see if I could duplicate it.
And I could.
The rest is history.
A few other salad recipes:
On to the Scrumptious and Simple Caprese Salad recipe
Here are all the ingredients: Tomatoes, basil, mozzarella cheese, balsamic reduction and olive oil.
So easy, yet super delicious!
I start by washing the tomatoes before I slice them into rings and set them out on my serving dish.
Time for the mozzarella. I slice the cheese in thin slices and cover each piece of tomato with the little rounds of whiteness.
I cover each cheese slice with a leaf of basil.
Now for the fun part, I take my balsamic reduction and drizzle it over the basil. Then I top that off with some olive oil.
Let’s take another look before Christopher and I eat it.
I love me some aerial views.
And now a close up.
*Screams out, “Makeup!!”
Oh wait, this is food.
Christopher grabs some plates and we get ready to chow down on these lovely circles of happiness. Mmmm. And how happy they make our tummies!
I hope you enjoyed this recipe!
Please feel free to Yum the recipe to Yummly, Pin any photo to Pinterest and leave me a comment. When did you first eat caprese salad? Inquiring minds would like to know.
And as always, may all your dishes be delish!
Scrumptious and Simple Caprese Salad
- 3 tomatoes cut in thin rounds
- 20 slices mozzarella
- 20 basil leaves one or two per tomato slice
- 2 tablespoons balsamic vinegar Or Balsamic vinegar reduction
- 2 tablespoons olive oil
- 1/16 teaspoon Salt
- 1/16 teaspoon Pepper
- Line your serving dish with slices of tomatoes
- Pinch some salt on each slice of tomato. Lightly pepper each slice as well
- Place a slice of mozzarella on each slice of tomato
- Place a basil leaf on each slice of mozzarella
- Dribble balsamic vinegar over the basil, use as much as you like
- Dribble olive oil to join the balsamic
- Pick up a tomato round