This is a simple, fresh and delicious dish… great as a side or just as a simple healthy lunch on a summer’s day.
The trick with this salad is to buy everything fresh. It’s a bit of a tease really – you might be tempted to put it together when the basil or tomatoes have been hanging around for a few too many days, but you’re only cheating your own tastebuds.
A lazy trip to the local farmers market on the weekend, the local deli or any other spot you can get great produce will reward you with the ingredients you need to make this delicious caprese salad you can put together in minutes.
I eat this for a light weekday lunch or make it as a quick side salad for to go with a weeknight dinner.
This is how I like to make my caprese salads:
- buy cherry tomatoes or similar small tomatoes (rather than full size) and cut them in half so they’re easier to stab with a fork
- rip up the mozzarella about the same size as the cherry tomatoes, or buy the smaller mozzarella balls
- put in roughly the same amount of tomatoes to mozzarella, it’s a good ratio
- use a really good virgin olive oil, you can experiment with different types, or just use your go to bottle in the kitchen – just make sure it’s tasty and of good quality
Caprese salads are a classic example of keeping meals simple and fresh. You really can’t screw this one up.
Serving your Caprese Salad
Right away, you don’t want this one hanging out for too long.
It’s so easy to prepare you can always just prep the tomatoes and mozzarella while cooking food (if you’re doing a side) and throw it together as the meal is almost ready.
Storing your Caprese Salad
Forget about it… just make enough to eat. Like most salads with dressing – it’s just not the same after it sits in the fridge for a bit. You can eat it, it’ll just be a bit disappointing.