Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. This week I am sharing a dish that I often prepare for gatherings—Caprese Salad, aka Fresh Mozzarella and Tomato Salad. Here we are thick in the season of bridal showers and graduation parties and Mother’s Day and Father’s Day celebrations. Today I made this for a bridal shower, and so I multiplied the recipe 4X. It served over 40 ladies as a side dish on the salads table. If you are preparing this in advance, add the vinegar and olive oil just prior to serving.
Caprese Salad
8 ounces fresh mozzarella
1/2 pint grape or cherry tomatoes
basil * (fresh is best); if using dried, 1/2-3/4 teaspoon)
kosher salt, freshly ground black pepper
2 tablespoons balsamic vinegar (I use ‘white’ balsamic)
1-2 teaspoons extra-virgin olive oil
Easy-peasy! Depending on the size of the fresh mozzarella you have bought, you might need to cut the balls of mozzarella into small, bite-size pieces; halve the tomatoes, and sprinkle with salt and pepper, to taste. Thinly slice the basil*. Add the sliced basil to the seasoned tomatoes and cheese. Pour a small amount of olive oil and some of the balsamic vinegar over and gently mix. Taste; add more vinegar and olive oil, if necessary. Serve immediately.
*tip: stack 3-4 basil leaves; tightly roll-up (like a tiny cigar!); then carefully slice into very thin slices. You have now accomplished the technique known as ‘chiffonade!’ You are amazing! 🙂
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
_________________________________
If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com
