It’s healthy, fun and only requires a few ingredients.
One can say the Caprese Salad is so popular, the series Shark Tank, had its own take on it, where it’s a Fast-Growing Organic, non-GMO Recipe Garden Kit, check it out here:
My family is originally from Sicily, and this is a classic Italian Salad when you venture into out to any restaurant in Italy, you are offered a salad after the main course, which is usually a salad, they dress it with olive oil, balsamic vinegar or wine vinegar, some salt and pepper, the Italians believe that it helps with digestion of your meal. This is a very common salad in the Italian culture.
A perfect side dish for any BBQ, get together, tailgating or just watching a football or hockey game at home. (You could eat it while you are watching other sports too, baseball and basketball)
This is one of my family’s favorite salad. It’s a go-to dish, the time that August, tomato season hits the sales at the local store or farmer’s market.
To prepare a Caprese salad, you only need tomatoes, basil, and fresh mozzarella. The perfect bite of the tomatoes, basil, and mozzarella is amazing.
If you are bringing it over to a guests house or just having a fancy get together, you can use a good quality balsamic drizzled on top. My favorites are Colavita Aged Balsamic Vinegar and
MiaBella Balsamic Vinegar. They both provide an amazing taste that enhances any dish.
A great variation if you want to serve it as a regular salad, as part of your meal, is to chop it up, just cut the tomatoes, basil and basil leaves into bite-size pieces. Just remember to toss it with the vinegar and olive oil, before serving and enjoy!
Start with some great tomatoes, use a napkin or paper towel to wash them. (Then dry them completely)
Cut the tomatoes into thin slices.
Alternate the tomato, mozzarella and basil leaf.
I always use a few extra at the ends, I find that they make the plate look finished.
Kitchen Items Used: (Note: Affiliate links are included in this post)
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Homemade Caprese Insalata Salad (Italian)
- 2 medium vine-ripened or beefsteak tomatoes
- 16 ounces fresh mozzarella cheese
- 8 basil leaves
Dress with Balsamic Vinegar and/or Extra Virgin Olive Oil
Start by preparing the tomatoes, wash them with a wet napkin and cut the stem off, then slice them into 1/4 inch thick.
Slice the mozzarella into 1/4 inch thick pieces as well.
Wash the basil leaves and dry them off with a napkin or paper towel.
Then start to assemble: Put a slice of tomato, then a slice of mozzarella and then a basil leave, continue to assemble until you use up all of your ingredients.
When completed drizzle with balsamic vinegar and/or olive oil.
Top with salt and pepper.