If you don’t like tomatoes, look away now. But really, how could you turn away from something so beautiful? If you’ve never had a caprese salad, take my advice: make one today!
Ah, the summer tomato…Isn’t it interesting how varieties of tomatoes can taste so different? I always think so. The small ones are a little sweeter than the big ones, but the big ones right off the vine are earthy and have their own unique sweetness, but not as tart.
That’s probably why there are so many different ways to use tomatoes in cooking. They all bring on different ideas on how they should be used. If you’ve just been using tomatoes as a topping for your burger, you’re missing out.
There’s not much not to love about this and it can be made a million ways. This is the perfect side to any summer meal. Fresh, healthy and doesn’t weigh you down.
Just in case you didn’t know, tomatoes are filled with vitamin C and they also have vitamin A and potassium. Red onions are a source of antioxidants and fresh mozzarella has calcium and protein. Basil will give you a little shot of vitamin K and olive oil is a great source of monounsaturated fat. Nutrition powerhouse!
Summer Caprese Salad
Recipe Type: Salad
Author: Sarah Pflugradt
Prep time: 15 mins
Total time: 15 mins
Serves: 4 servingsIngredients
- 3 Large beefsteak or heirloom tomatoes
- 20 small yellow, orange, or red grape or cherry tomatoes
- 1 small red onion
- 1 cup fresh mozzarella balls or 1 cup sliced fresh mozzarella
- Handful basil
- 1 Tablespoon balsamic vinegar
- 2 Tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- pinch fresh ground black pepper
- Slice big tomatoes into 1/4″ slices and arrange on plate
- Slice smaller tomatoes in half and place on plate
- Thinly slice red onions and place on top of tomatoes (using as much as desired)
- Mix mozzarella in with the tomatoes to even distribute
- Tear basil into pieces and sprinkle over tomatoes and mozzarella
- Drizzle vinegar and olive oil over salad
- Sprinkle with salt and pepper
- Serve immediately