Caprese Salad

I love the combination of tomato, mozzarella and basil.   It’s such a simple combination but so so tasty.   Each time I have this salad I wonder why I don’t think of making it more often.  The prompt this time to make it was being paired with Anne-Marie Nichols from This Mama Cooks for the Secret Recipe Club.  I was rather impressed when I read that Anne-Marie has been blogging since 2004.   I don’t think I even had a computer at home back then!  Anyway, her blog is full of healthy recipes which of course is something that always appeals to me.   Some which looked very appetising were her Moroccan Chicken with Eggplant-Zucchini Ragout and Spicy Watermelon Gazpacho.  I decided to make the Caprese salad as I was a little pushed for time and also was interested to see what it would be like with rice wine vinegar, which was the slight twist that this recipe had on the classic caprese salad.  I liked it.  In fact, I didn’t really notice much difference in taste so it’s taught me that next time if I don’t have the right vinegar for a recipe I should just use what I have.

Please have a look Anne-Marie’s original post.  As well as the Secret Recipe Club I am also linking this to My Kitchen My World.  The theme this month is Regional Italy. Caprese salad comes from the region of Campania.

Caprese salad

Ingredients – serves 2

2 on the vine tomatoes
1 ball of buffalo mozzarella
Some basil leaves
Salt Black pepper
Extra virgin olive oil

How to Make Caprese Salad

1. In a small bowl or cup mix together the oil and vinegar according to taste.
2. Slice the tomatoes and mozzarella.
3. Assemble the salad. Top each slice of tomato with a slice of mozzarella and a basil leaf. Season with salt and pepper and drizzle with the dressing.

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