Caprese Salad

This is such a simple, versatile recipe that it speaks for itself. Fresh, in-season, vine-ripened tomatoes, basil (or nasturtium, which is also a match made in heaven), mozz, salt and pepper. I like using cherry tomatoes and mini “pearl” mozz so that you can easily get all the flavors together into each bite. Serve with Spaghetti Bolognese, Italian beef, or just a crusty garlic bread!

Print

With ImageWithout Image

Farmer's Caprese Salad

Yield: 3

Author: Roxanne of Winterspring Farm

Prep time: 20 MinTotal time: 20 Min

This style of caprese allows for all the diverse flavors to come together in each mouth-watering bite.

Ingredients

• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 cup fresh basil, nasturtium, or tulsi leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon nutritional yeast
• 1 cup mozzarella "mini" balls, or cut into 1/2 inch cubes
• 1 clove fresh garlic, pressed (optional)

Instructions

1. Slice the cherry tomatoes in half and add them to a big mixing bowl.
2. Thinly chop the herbs and add to the tomatoes.
3. Add the mozzarella, as is if mini balls or chopped into 1/2" cubes, to the bowl
4. In a small cup, add the olive oil, balsamic, salt, pepper, nutritional yeast, and pressed garlic (if using) and whisk to combine.
5. Pour over the bowl of tomatoes, herbs, and cheese. Stir gently to combine.