Just another way to combine the beautiful flavours of basil, tomatoes, balsamic vinegar, and fresh mozzarella cheese.
Caprese Salad 2
Number of Servings: 4
1 – 200 g container of cocktail-size bocconcini balls (about 1 cup drained), cut in half
1 ½ cups grape tomatoes, left whole if not too large (or use halved cherry tomatoes)
½ cup (125 mL) finely chopped tomatoes
1-2 handfuls of fresh basil leaves
1 clove of garlic, minced
1 ½ tablespoons (25 mL) dark or white balsamic vinegar
1 teaspoon (5 mL) honey
1 tablespoon (15 mL) pesto
4 tablespoons (75 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
Dark or White Balsamic glaze
- Prepare vinaigrette: Combine garlic, vinegar, honey, and pesto in a salad bowl. Whisk in oil; season to taste.
- Add bocconcini to the vinaigrette and let sit for at least ½ hour.
- Just before serving, add tomatoes and fold in basil leaves.
- Serve salad in individual salad bowls. Drizzle some balsamic glaze over top of each serving.
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