Fresh Caprese salad is one of the easiest and most delicious summer salads. This Italian classic has been a favorite of mine for years, and it’s especially wonderful in summer when my tomatoes and basil are fresh from my kitchen garden.
This is a perfect side dish to serve with some fresh ravioli which is exactly what we did tonight for dinner but this is a favorite light lunch with a slice of fresh Italian bread.
If you wanted to prepare this ahead of time for a picnic or party, it’s easy to do. Simply follow the directions but leave the basil whole until you are just ready to serve. Basil needs to be used at the very last minute. Tear or chiffonade the basil just prior to serving as it oxidizes and turns brown, similar to a sliced apple or potato. This will keep your salad looking fresh and beautiful for your guests.
Looking for more salad recipes? Check these out:
- Quick and Easy Asparagus Salad
- Seafood Salad
- Homemade Mayonnaise
- Avocado with Mango Salsa
- Panzanella Salad
- 2 Tbsp red wine vinegar
- 4 Tbsp olive oil
- 1/4 tsp salt, more or less to taste
- ground black pepper, to taste
- 1 pint cherry or grape tomatoes, halved
- 15 fresh basil leaves, torn
- 1 cup miniature mozzarella balls
- Combine vinegar, olive oil, salt and pepper in a medium bowl, whisking well to blend.
- Next, add tomatoes, basil leaves, and mozzarella cheese. Toss to combine.
- Serve immediately (see notes).
If you wish to prepare this ahead of a party, follow all the directions except leave the basil whole. Tear and toss into salad just as serving. Basil will turn color very shortly after it’s torn or chopped for the salad.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg