Caprese salad is probably one of my all-time favorite things to order in a restaurant. Fresh juicy tomatoes, creamy mozzarella, spicy basil and sweet balsamic are an amazing flavor combination, and I think it makes the most beautiful portion-perfect salad.
Despite it being a favorite of mine and a simple dish, I’ve actually never made it at home before. So when Hubs said we needed to start trimming the new basil plant, I thought it sounded like a great time to try something new and make my own caprese salad!
I picked up the tomatoes and mozzarella from Kroger. I decided to try a new tomato variety I’d read about in their ad, the Tasti-Lees. They’re fully vine ripened and apparently have up to 50% more lycopene than regular tomatoes. Healthier or not, they’re definitely tasty! I also was a big fan of the cheese - it was not too watery, so the texture stood up well to the tomatoes.
I topped off the salad with premade balsamic glaze, although you could make your own very easily by boiling down balsamic vinegar until it thickens.
Caprese Salad for One
- 3 slices ripe tomato
- 2 slices fresh mozzarella
- 6-8 basil leaves
- balsamic glaze
- salt & pepper
Stack the tomato slices, mozzarella and basil alternately in that order, adding salt and pepper to taste to the tomato layers. Finish with a generous drizzle of balsamic glaze and more chopped basil. Serve immediately.
I absolutely loved this salad! It was the perfect way to kick off the Memorial Day weekend. With all the tomato and basil bounty is just beginning, I know it’ll be on our table a lot this summer!
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